290580
2-Phenethyl acetate
99%
Synonym(s):
2-Phenylethyl acetate
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About This Item
Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
Molecular Weight:
164.20
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-113-5
Beilstein/REAXYS Number:
638179
MDL number:
Assay:
99%
Form:
liquid
InChI key
MDHYEMXUFSJLGV-UHFFFAOYSA-N
InChI
1S/C10H12O2/c1-9(11)12-8-7-10-5-3-2-4-6-10/h2-6H,7-8H2,1H3
SMILES string
CC(=O)OCCc1ccccc1
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
Quality Level
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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
Eyeshields, Gloves
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Elda Vitanović et al.
Journal of economic entomology, 113(2), 752-759 (2019-12-28)
The olive fruit fly, Bactrocera oleae (Rossi), is one of the most damaging insect pests of olives worldwide, requiring the use of insecticides for fruit protection in many orchards. Olive fruit flies are attracted to volatile composunds, including a female-produced
Patrick C Aculey et al.
Journal of food science, 75(6), S300-S307 (2010-08-21)
Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and
Fernando Viana et al.
International journal of food microbiology, 135(1), 68-74 (2009-08-18)
The impact of mixed cultures of Hanseniaspora osmophila and Saccharomyces cerevisiae with different initial yeast ratios on wine composition has been examined. The mixed culture significantly affected sugar consumption, the main enological parameters and ester concentrations, with the exception of
Biocatalytic reaction and recycling by using CO2-induced organic-aqueous tunable solvents.
James M Broering et al.
Angewandte Chemie (International ed. in English), 45(28), 4670-4673 (2006-06-22)
M M W Etschmann et al.
Applied microbiology and biotechnology, 71(4), 440-443 (2006-01-07)
The natural aroma chemicals 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEAc) are of high industrial relevance and can be produced from L-phenylalanine in a yeast-based process with growth-associated product formation. Due to product inhibition, in situ product removal is mandatory to obtain
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