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Phenethyl acetate

Name: Phenethyl acetate
Brand: ALDRICH
Price: 101000 JPY

natural, ≥98%, FCC, FG

Synonym(s):

2-Phenethyl acetate, 2-Phenylethyl acetate

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Pack Size	SKU	Availability	Price
100 g		Check Cart for Availability	¥101,000
1 kg		Check Cart for Availability	¥228,000

About This Item

Linear Formula:

CH₃COOCH₂CH₂C₆H₅

CAS Number:

103-45-7

Molecular Weight:

164.20

FEMA Number:

2857

Council of Europe no.:

221

UNSPSC Code:

12164502

PubChem Substance ID:

24901347

Flavis number:

9.031

EC Number:

203-113-5

NACRES:

NA.01

MDL number:

MFCD00008720

Beilstein/REAXYS Number:

638179

Organoleptic:

honey; floral; rose; sweet

Grade:

FG, Fragrance grade, Halal, Kosher, natural

Agency:

follows IFRA guidelines, meets purity specifications of JECFA

Food allergen:

no known allergens

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Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 172.515

vapor density

5.67 (vs air)

assay

≥98%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

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Related Categories

Flavors & Fragrances

Greener Alternative Products

General description

Natural occurrence: Melon, pineapple, grape, brandy, Arctic bramble, olives and lettuce.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Phenethyl acetate is a volatile flavor compound reported to be found in Malaysian cocoa beans, cheddar cheese, wine, brandy, and other grape-derived alcoholic beverages.

Biochem/physiol Actions

Taste at 50 ppm

Storage Class

10 - Combustible liquids

wgk

WGK 1

flash_point_f

221.0 °F - closed cup

flash_point_c

105 °C - closed cup

ppe

Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

Group 4: Flammable liquids + Type 3 petroleums + Hazardous rank III + Water insoluble liquid

fsl

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Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.

Carunchia Whetstine ME, et al.

Journal of Agricultural and Food Chemistry, 53(8), 3126-3132 (2005)

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.

Lilly M, et al.

Applied and Environmental Microbiology, 66(2), 744-753 (2000)

Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetate.

Philipp Adler et al.

Enzyme and microbial technology, 48(3), 285-292 (2011-11-25)

An unstructured model for an integrated fermentation/membrane extraction process for the production of the aroma compounds 2-phenylethanol and 2-phenylethylacetate by Kluyveromyces marxianus CBS 600 was developed. The extent to which this model, based only on data from the conventional fermentation

Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.

Fernando Viana et al.

International journal of food microbiology, 151(2), 235-240 (2011-10-04)

The effect of simultaneous or sequential inoculation of Hanseniaspora vineae CECT 1471 and Saccharomyces cerevisiae T73 in non-sterile must on 2-phenylethyl acetate production has been examined. In both treatments tested, no significant differences in Saccharomyces yeast growth were found, whereas

Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.

Fernando Viana et al.

International journal of food microbiology, 135(1), 68-74 (2009-08-18)

The impact of mixed cultures of Hanseniaspora osmophila and Saccharomyces cerevisiae with different initial yeast ratios on wine composition has been examined. The mixed culture significantly affected sugar consumption, the main enological parameters and ester concentrations, with the exception of

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Global Trade Item Number

SKU	GTIN
W285714-1KG-K	04061837877322
W285714-100G-K	04061837877315
W285714-25G-K	04061837517334
W285714-SAMPLE-K	04061837877339

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