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290580

2-Phenethyl acetate

Name: 2-Phenethyl acetate
Brand: ALDRICH

99%

Synonym(s):

2-Phenylethyl acetate

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About This Item

Linear Formula:

CH₃COOCH₂CH₂C₆H₅

CAS Number:

103-45-7

Molecular Weight:

164.20

UNSPSC Code:

12352100

NACRES:

NA.22

PubChem Substance ID:

24857476

EC Number:

203-113-5

Beilstein/REAXYS Number:

638179

MDL number:

MFCD00008720

Assay:

99%

Form:

liquid

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Properties

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

SMILES string

CC(=O)OCCc1ccccc1

InChI

1S/C10H12O2/c1-9(11)12-8-7-10-5-3-2-4-6-10/h2-6H,7-8H2,1H3

InChI key

MDHYEMXUFSJLGV-UHFFFAOYSA-N

Description

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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Olive Fruit Fly, Bactrocera oleae (Diptera: Tephritidae), Attraction to Volatile Compounds Produced by Host and Insect-Associated Yeast Strains.

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

Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetate.

Philipp Adler et al.

Enzyme and microbial technology, 48(3), 285-292 (2011-11-25)

An unstructured model for an integrated fermentation/membrane extraction process for the production of the aroma compounds 2-phenylethanol and 2-phenylethylacetate by Kluyveromyces marxianus CBS 600 was developed. The extent to which this model, based only on data from the conventional fermentation

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.

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

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