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108049

Sigma-Aldrich

Ethyl phenylacetate

ReagentPlus®, 99%

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About This Item

Fórmula lineal:
C6H5CH2COOC2H5
Número de CAS:
101-97-3
Peso molecular:
164.20
Beilstein/REAXYS Number:
509140
EC Number:
202-993-8
MDL number:
MFCD00009178
UNSPSC Code:
12352100
PubChem Substance ID:
24846796
NACRES:
NA.22

Quality Level

100

product line

ReagentPlus®

assay

99%

refractive index

n20/D 1.497 (lit.)

bp

229 °C (lit.)

density

1.03 g/mL at 25 °C (lit.)

functional group

ester
phenyl

SMILES string

CCOC(=O)Cc1ccccc1

InChI

1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3

InChI key

DULCUDSUACXJJC-UHFFFAOYSA-N

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General description

Ethyl phenylacetate is a less toxic, greener solvent. It is non-mutagenic.

Application

Ethyl phenylacetate was used to study the solvent-based self-healing of epoxy materials.

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

210.0 °F - closed cup

flash_point_c

98.9 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificados de análisis (COA)

Lot/Batch Number
SHBP1567
SHBP0142
SHBM0247
SHBL5463
MKCH2890

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Full Recovery of Fracture Toughness Using a Nontoxic Solvent-Based Self-Healing System.
Caruso MM, et al.
Advances in Functional Materials, 18(13), 1898-1904 (2008)
Acid catalysis in amines. II. The catalytic effect of various butylammonium salts on the aminolysis of ethyl phenylacetate in anhydrous n-butylamine.
Glasoe PK, et al.
Journal of the American Chemical Society, 61(9), 2387-2389 (1939)
Lara Tat et al.
Journal of agricultural and food chemistry, 55(13), 5205-5212 (2007-05-29)
Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by consumers. Aglianico wine from the Italian region "Basilicata" is an example of a
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
Guillaume Antalick et al.
Journal of agricultural and food chemistry, 63(18), 4664-4672 (2015-04-24)
The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses
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