Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Linear Formula:
C6H5CH2CO2CH3
CAS Number:
Molecular Weight:
150.17
FEMA Number:
2733
Council of Europe no.:
2155
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.783
EC Number:
202-940-9
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
878795
Organoleptic:
honey; floral; spicy; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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 172.515
assay
≥98%
refractive index
n20/D 1.503 (lit.)
bp
218 °C (lit.)
density
1.066 g/mL at 20 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
honey; floral; spicy; sweet
SMILES string
COC(=O)Cc1ccccc1
InChI
1S/C9H10O2/c1-11-9(10)7-8-5-3-2-4-6-8/h2-6H,7H2,1H3
InChI key
CRZQGDNQQAALAY-UHFFFAOYSA-N
General description
Methyl phenylacetate has been identified in the volatile fraction of beewax absolute oil, dried fruiting bodies of Boletus auripes, Chinese fermented black soybeans and peated malt.
Still not finding the right product?
Explore all of our products under Methyl phenylacetate
Storage Class
10 - Combustible liquids
wgk
WGK 1
flash_point_f
211.1 °F - closed cup
flash_point_c
99.5 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Related Content
Study on Volatile Constituents of Absolute Oil of Beeswax [J].
Sumin YXLJZ.
Flavour Fragrance Cosmetics, 4, 002-002 (2003)
Comparison of volatile flavor components in four kinds of Chinese fermented black soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and chemometrics.
Xiao ZB, et al.
Food Science and Technology Research, 17(4), 319-326 (2011)
Studies on the volatile components of peated malt. III. Identification of acidic and basic components
Deki M and Yoshimura M.
Chemical & Pharmaceutical Bulletin, 22(8), 1760-1764 (1974)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W273309-1KG-K | 04061837545672 |
| W273309-SAMPLE-K | 04061837545696 |
| W273309-10KG-K | 04061837545665 |
| W273309-5KG-K | 04061837545689 |