MilliporeSigma
All Photos(2)

W245208

Sigma-Aldrich

Ethyl phenylacetate

≥98%, FCC, FG

Linear Formula:
C6H5CH2COOC2H5
CAS Number:
Molecular Weight:
164.20
FEMA Number:
2452
Beilstein:
509140
EC Number:
Council of Europe no.:
2156
MDL number:
PubChem Substance ID:
Flavis number:
9.784
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

assay

≥98%

refractive index

n20/D 1.497 (lit.)

bp

229 °C (lit.)

density

1.03 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

cocoa; honey; floral; balsamic; rose; sweet

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

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

Ethyl phenylacetate is one of the major aroma components of Ligustrum japonicum. It has been reported to be one of the key compounds responsible for the sweet-like off-flavor in Aglianico del Vulture wine.

Packaging

5, 10 kg in poly drum
1 kg in poly bottle

Biochem/physiol Actions

Taste at 5 to 10 ppm
Odor at 1%

Other Notes

Natural occurrence: Apple, grapefruit, guava fruit, melon, papaya, pineapple, beer, rum, cider and grape brandy.

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

210.0 °F - closed cup

Flash Point(C)

98.9 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Enter Lot Number to search for Certificate of Analysis (COA).

Certificate of Origin

Enter Lot Number to search for Certificate of Origin (COO).

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service