Todas as fotos(1)

W285811

Sigma-Aldrich

Phenethyl alcohol

natural, ≥99%, FCC, FG

Sinônimo(s):
β-PEA, 2-Phenylethyl alcohol, Benzyl carbinol, 2-Phenylethanol, PEA
Fórmula linear:
C6H5CH2CH2OH
Número CAS:
Peso molecular:
122.16
Número FEMA:
2858
Beilstein:
1905732
Número EC:
Conselho da Europa nº:
68
Número MDL:
ID de substância PubChem:
Número de Flavis:
2.019
NACRES:
NA.21

Nível de qualidade

400

grau

FG
Halal
Kosher
natural

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

densidade de vapor

4.21 (vs air)

pressão de vapor

1 mmHg ( 58 °C)

teor

≥99%

índice de refração

n20/D 1.5317 (lit.)

pb

219-221 °C/750 mmHg (lit.)

pf

−27 °C (lit.)

densidade

1.020 g/mL at 20 °C (lit.)

Documentação

see Safety & Documentation for available documents

Organoléptico

honey; floral; rose

application(s)

flavors and fragrances

alérgeno alimentar

no known allergens

SMILES string

OCCc1ccccc1

InChI

1S/C8H10O/c9-7-6-8-4-2-1-3-5-8/h1-5,9H,6-7H2

InChI key

WRMNZCZEMHIOCP-UHFFFAOYSA-N

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Descrição geral

Phenethyl alcohol, an aromatic alcohol with rose-like odor, is commonly used as a food flavoring and fragrance ingredient. It is the main flavor volatile of tomato and blue cheese.

Embalagem

25, 100 g in glass bottle
1 kg in glass bottle

Pictogramas

Exclamation mark

Palavra indicadora

Warning

Frases de perigo

Classificações de perigo

Acute Tox. 4 Oral - Eye Irrit. 2

Código de classe de armazenamento

10 - Combustible liquids

WGK

WGK 1

Ponto de fulgor (ºF)

215.6 °F - closed cup

Ponto de fulgor (ºC)

102 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions.
Huang CJ, et al.
Food Research International, 34(4), 277-282 (2001)
Quantitation, evaluation, and effect of certain microorganisms on flavor components of blue cheese.
Anderson DF & Day EA.
Journal of Agricultural and Food Chemistry, 14(3), 241-245 (1966)
Production of 2?Phenylethyl Alcohol by Kluyveromyces marxianus.
Fabre CE, et al.
Biotechnology Progress, 14(2), 270-274 (1998)
Sara Invitto et al.
Respiratory physiology & neurobiology, 259, 37-44 (2018-07-15)
Obstructive Sleep Apnea Syndrome (OSA) is characterized by snoring associated with repeated apnea and/or obstructive hypopnea. The nasal airways of OSA patients, measured via acoustic rhinometry, could be significantly narrower than healthy subjects and this reduced nasal structure can impair
Flavor chemistry of tomato volatiles.
Kazeniac SJ & Hall RM
Journal of Food Science, 35(5), 519-530 (1970)

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