ethyl phenyl acetate

FEMA	2452
CAS	101-97-3
EINECS	202-993-8
JECFA Food Flavoring	1009
CoE Number	2156
Organoleptic Notes	1. Odor Type: floral Odor Strength:high ,recommend smelling in a 10.00 % solution or less Substantivity:312 hour(s) at 100.00 % sweet floral honey rose balsamic cocoa Odor Description:at 10.00 % in dipropylene glycol. sweet floral honey rose balsam cocoaLuebke, William tgsc, (1995) Odor sample from: Ungerer & Company, Inc. floral honey rose balsamic chocolate dark chocolate cocoa anisic licorice black licorice Odor Description:at 1.00 %. Floral honey, rosy with balsamic dark chocolate and cocoa notes with anisic black licorice nuancesMosciano, Gerard P&F 25, No. 4, 71, (2000)
Odor	floral sweet, floral, honey, rose, balsamic, cocoa, chocolate, dark, anisic, licorice, black
Flavor	honey sweet, rose, honey, balsamic, cocoa, molasses, yeasty,
Material Notes	Odoriferous constit. of many plants. Present in apple, grapefruit, guava fruit, papaya, melon, pineapple, wheat bread, crispbread, wines, fruit brandies, shoyu, bael (Aegle marmelos), sake, and ceriman (Monstera deliciosa). Flavouring ingredient

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