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W285714

Sigma-Aldrich

Phenethyl acetate

natural, ≥98%, FCC, FG

Synonym(s):
2-Phenethyl acetate, 2-Phenylethyl acetate
Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
Molecular Weight:
164.20
FEMA Number:
2857
Beilstein:
638179
EC Number:
Council of Europe no.:
221
MDL number:
PubChem Substance ID:
Flavis number:
9.031

Quality Level

grade

FG
Halal
Kosher
natural

Agency/Method

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%

refractive index

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

density

1.032 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

honey; floral; rose; sweet

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

CC(=O)OCCc1ccccc1

InChI

1S/C10H12O2/c1-9(11)12-8-7-10-5-3-2-4-6-10/h2-6H,7-8H2,1H3

InChI key

MDHYEMXUFSJLGV-UHFFFAOYSA-N

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General description

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

Packaging

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

Biochem/physiol Actions

Taste at 50 ppm

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

221.0 °F - closed cup

Flash Point(C)

105 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

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)
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...
Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans.
Ramli N, et al.
Journal of Food Processing and Preservation, 30(3), 280-298 (2006)
Jodi A I Swanson et al.
Journal of chemical ecology, 35(9), 1108-1116 (2009-10-10)
Social insects that live in large colonies are vulnerable to disease transmission due to relatively high genetic relatedness among individuals and high rates of contact within and across generations. While individual insects rely on innate immune responses, groups of individuals...

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