| Chemical Properties | Ethyl Phenylacetate is a volatile aroma component of fruit and honey. It is a clear colourless to pale yellowish liquid with a pleasant, strong, sweet odor reminiscent of honey and a bittersweet flavor. Small amounts are used in flower perfumes and in fruit flavors. |
| Occurrence | Reported found in grapefruit juice, apple juice, figs, guava, pineapple, papaya, cognac, cider, grape wines and
port wine.
|
| Uses | Ethyl phenylacetate was used to study the solvent-based self-healing of epoxy materials. It is also used as a flavoring agent, flavor animal feeds, In perfumery. |
| Definition | ChEBI: Ethyl phenylacetate is a member of benzenes. It is a less toxic, greener solvent. It is non-mutagenic. |
| Preparation | Ethyl phenylacetate is prepared by heating at the boil phenylacetonitrile and sulfuric acid in alcohol solution; by esterification of the acid catalyzed by HCl or H2SO4. |
| Aroma threshold values | Detection: 650 ppb |
| Taste threshold values | Taste characteristics at 10 ppm: sweet, fruity, honey, cocoa, apple and woody |
| General Description | Ethyl phenylacetate is a less toxic, greener solvent. It is non-mutagenic. |
| Flammability and Explosibility | Nonflammable |
| Biochem/physiol Actions | Taste at 5 to 10 ppm |
| Safety Profile | Moderately toxic by
ingestion. Combustible liquid. Mutation data
reported. When heated to decomposition it
emits acrid smoke and irritating fumes. See
also ESTERS. |
| Purification Methods | Shake the ester with saturated aqueous Na2CO3 (three times), aqueous 50% CaCl2 (twice) and saturated aqueous NaCl (twice). Dry with CaCl2 and distil it under reduced pressure. [Beilstein 9 H 434, 9 IV 1618.] |
