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| | Phenethyl acetate Basic information |
| | Phenethyl acetate Chemical Properties |
| Melting point | -31 °C | | Boiling point | 238-239 °C (lit.) | | density | 1.032 g/mL at 25 °C (lit.) | | vapor density | 5.67 (vs air) | | vapor pressure | 8.7Pa at 20℃ | | FEMA | 2857 | PHENETHYL ACETATE | | refractive index | n20/D 1.498(lit.) | | Fp | 215 °F | | storage temp. | Sealed in dry,Room Temperature | | form | neat | | color | Colorless to Almost colorless | | Odor | at 100.00 %. floral rose sweet honey fruity tropical | | Odor Type | floral | | Water Solubility | NEGLIGIBLE | | JECFA Number | 989 | | BRN | 638179 | | InChIKey | MDHYEMXUFSJLGV-UHFFFAOYSA-N | | LogP | 2.4 at 25℃ | | CAS DataBase Reference | 103-45-7(CAS DataBase Reference) | | NIST Chemistry Reference | Acetic acid, 2-phenylethyl ester(103-45-7) | | EPA Substance Registry System | 2-Phenylethyl acetate (103-45-7) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 24/25-36-26 | | WGK Germany | 1 | | RTECS | AJ2220000 | | TSCA | Yes | | HS Code | 29153990 | | toxicity | The acute oral LD50 in rats was reported as > 5 g/kg (Moreno, 1973) and the acute dermal LD50 in rabbits as 6.21 g/kg (3.89-9.90 g/kg) (Fogleman, 1970). |
| | Phenethyl acetate Usage And Synthesis |
| Chemical Properties | Phenethyl acetate occurs in a number of essential oils and is a volatile aroma component of many fruits
and alcoholic beverages. Phenylethyl acetate is a colorless liquid with a fine rose
scent and a secondary, sweet, honey note. It is used in perfumery as a modifier of
phenylethyl alcohol, for example, in rose and lilac compositions. In addition, it is
used in a large number of aromas, in keeping with its natural occurrence. | | Chemical Properties | Phenethyl acetate has a floral odor reminiscent of rose with a honey-like undertone and a sweet, fruit-like taste reminiscent
of raspberry. | | Chemical Properties | CLEAR COLORLESS TO PALE YELLOW LIQUID | | Occurrence | Reported found in apple, banana, currants, guava, grapes, pineapple, tomato, strawberry, melon, cinnamon,
cassia leaf, clove bud, peppermint oil, vinegar, breads, cheeses, butter, beer, cognac, whiskies, cider, sherry, grape vines, tea, Arctic
bramble, olive, passion fruit, plum, mushroom, starfruit, Bantu beer, mango, fermented radish, litchi, wort, Bourbon vanilla, brandy,
naranjilla fruit, lamb’s lettuce and eucalyptus oil. | | Uses | Phenylethyl acetate mantains the typical rose notes of Phenylethanol with a more intense honey profile which is perfect for fruit and alcoholic drink applications. It is used as a pharmaceutical intermediate and also it holds application in gas chromatography and liquid chromatography. | | Uses | 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. | | Preparation | By acetylation of phenylethyl alcohol. | | Definition | ChEBI: The acetate ester of 2-phenylethanol. | | Aroma threshold values | Detection: 3 to 5 ppm | | Taste threshold values | Taste characteristics at 50 ppm: fruity, sweet, honey, floral, tropical, rosy with a slight yeasty, honey note
with a cocoa and balsamic nuance. | | Synthesis Reference(s) | Journal of the American Chemical Society, 96, p. 8113, 1974 DOI: 10.1021/ja00833a047
Tetrahedron Letters, 31, p. 2273, 1990 DOI: 10.1016/0040-4039(90)80204-Y | | 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. | | Flammability and Explosibility | Nonflammable | | Biochem/physiol Actions | Taste at 50 ppm | | Safety Profile | Moderately toxic by ingestion. Mddly toxic by skin contact. A skin irritant. Combustible when exposed to heat or flame; can react vigorously with oxidizing materials. To fight fire, use alcohol foam, CO2, and dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS |
| | Phenethyl acetate Preparation Products And Raw materials |
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