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| | PHENETHYL FORMATE Basic information |
| Product Name: | PHENETHYL FORMATE | | Synonyms: | 2-phenylethyl methanoate;PHENETHYL FORMATE 96+%;FORMIC ACID 2-PHENYLETHYL ESTER 95+%;ALPHA-METHYLBENZYLFORMATE;Phenethylformiat;PHENYLETHYL FORMATE, NATURAL;Formic acid phenethyl;Natural Phenethyl formate | | CAS: | 104-62-1 | | MF: | C9H10O2 | | MW: | 150.17 | | EINECS: | 203-220-7 | | Product Categories: | | | Mol File: | 104-62-1.mol |  |
| | PHENETHYL FORMATE Chemical Properties |
| Hazard Codes | Xi | | Risk Statements | 43 | | Safety Statements | 36/37 | | WGK Germany | 2 | | RTECS | LQ9400000 | | HS Code | 2915.13.1000 | | toxicity | The acute oral LD50 value in rats was reported to be 3.22 ml/kg (2.82-3.67 ml/kg) (Levenstein, 1973a).The acute dermal LD50 value was reported as > 5 ml/kg in the rabbit (Levenstein, 1973b). |
| | PHENETHYL FORMATE Usage And Synthesis |
| Chemical Properties | Phenethyl formate has a green herbaceous and rose-like odor reminiscent of hyacinth and chrysanthemum with a bittersweet
flavor suggestive of unripe plum. It is not very stable. | | Occurrence | Reported found in several natural products including sour cherry, fresh blackberry, grape, raspberry, cranberry,
tomato, vinegar, wheaten bread, crisp bread, cognac, rum, brandy, bourbon whiskey, whiskies, rose wine, port wine, tobacco, barlery,
coffee, tea, black tea, litchi, cider, sherry and cocoa. | | Definition | ChEBI: A formate ester of 2-phenylethanol. | | Preparation | By direct esterification of phenethyl alcohol with formic acid. | | Aroma threshold values | Detection: 270 ppb. Aroma characteristics at 1.0%: musty, earthy cocoa, slightly sweet honey, yeasty and
bready with fermented fruit and tropical nuances. | | Taste threshold values | Taste characteristics at 10 ppm: musty cocoa, honey, yeasty grain, alcoholic with fruity and tropical nuances. |
| | PHENETHYL FORMATE Preparation Products And Raw materials |
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