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290580

2-Phenethyl acetate

Name: 2-Phenethyl acetate
Brand: ALDRICH

99%

Synonym(s):

2-Phenylethyl acetate

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About This Item

Linear Formula:

CH₃COOCH₂CH₂C₆H₅

CAS Number:

103-45-7

Molecular Weight:

164.20

MDL number:

MFCD00008720

UNSPSC Code:

12352100

NACRES:

NA.22

PubChem Substance ID:

24857476

EC Number:

203-113-5

Beilstein/REAXYS Number:

638179

Assay:

99%

Form:

liquid

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Properties

vapor density

5.67 (vs air)

assay

99%

form

liquid

refractive index

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

density

1.032 g/mL at 25 °C (lit.)

functional group

ester, phenyl

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

Description

Application

2-Phenethyl acetate is a highly valued natural volatile ester with a rose-like odour and is widely used to add scent or flavour to cosmetics, soaps, foods and drinks.

Storage Class

10 - Combustible liquids

wgk

WGK 1

flash_point_f

221.0 °F - closed cup

flash_point_c

105 °C - closed cup

ppe

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Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution.

Zuobing Xiao et al.

Food research international (Ottawa, Ont.), 116, 211-222 (2019-02-06)

This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcohols and 9 esters, all the concentrations found in rose essential oil. Sensory analysis

Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase.

Chia-Hung Kuo et al.

Journal of the science of food and agriculture, 92(10), 2141-2147 (2012-03-08)

2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods and drinks. In this study, 2-PEAc was synthesised enzymatically by transesterification of vinyl

Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species.

Y Xu et al.

Journal of industrial microbiology & biotechnology, 33(3), 192-196 (2005-11-18)

The effect of pure and mixed fermentation by Saccharomyces cerevisiae and Hanseniaspora valbyensis on the formation of major volatile components in cider was investigated. When the interaction between yeast strains of S. cerevisiae and H. valbyensis was studied, it was

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Global Trade Item Number

SKU	GTIN
290580-250ML	04061826303511
290580-5ML	04061826303528