W285811

Sigma-Aldrich

Phenethyl alcohol

natural, ≥99%, FCC, FG

Synonym(s):
β-PEA, 2-Phenylethyl alcohol, Benzyl carbinol, 2-Phenylethanol, PEA
Linear Formula:
C6H5CH2CH2OH
CAS Number:
Molecular Weight:
122.16
FEMA Number:
2858
Beilstein/REAXYS Number:
1905732
EC Number:
Council of Europe no.:
68
MDL number:
PubChem Substance ID:
Flavis number:
2.019
NACRES:
NA.21
Pricing and availability is not currently available.

Quality Level

grade

FG
Halal
Kosher
natural

Agency/Method

meets purity specifications of JECFA

reg. compliance

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

vapor density

4.21 (vs air)

vapor pressure

1 mmHg ( 58 °C)

assay

≥99%

refractive index

n20/D 1.5317 (lit.)

bp

219-221 °C/750 mmHg (lit.)

mp

−27 °C (lit.)

density

1.020 g/mL at 20 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

honey; floral; rose

food allergen

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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General description

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.

Packaging

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

Other Notes

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Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 1

Flash Point(F)

215.6 °F - closed cup

Flash Point(C)

102 °C - closed cup

Production of 2?Phenylethyl Alcohol by Kluyveromyces marxianus.
Fabre CE, et al.
Biotechnology Progress, 14(2), 270-274 (1998)
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)
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...
Sara Invitto et al.
Frontiers in aging neuroscience, 10, 272-272 (2018-10-03)
Olfactory impairment is present in up to 90% of patients with Alzheimer's disease (AD) and is present in certain cases of mild cognitive impairment (MCI), a transient phase between normal aging and dementia. Subjects affected by MCI have a higher...

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