ethyl phenyl acetate

Full Material List
ethyl 2-phenylacetate

Identifiers

FEMA 2452
CAS 101-97-3
EINECS 202-993-8
Synonyms
  • acetic acid, phenyl-, ethyl ester
  • benzene acetic acid ethyl ester
  • benzeneacetic acid ethyl ester
  • ethyl 2-phenyl ethanoate
  • ethyl 2-phenylacetate
  • ethyl a-toluate
  • ethyl alpha-toluate
  • ethyl benzene acetate
  • ethyl benzeneacetate
  • ethyl phenyl acetate natural
  • ethyl phenyl ethanoate
  • ethyl phenylacetate
  • ethyl phenylacetate FCC
  • ethyl phenylethanoate
  • ethyl-phenylacetate
  • ethylphenylacetate
  • phenyl acetic acid ethyl ester
  • phenyl-acetic acid ethyl ester
  • phenylacetic acid ethyl ester
  • phenylacetic acid ethylester
  • phenylaceticacidethylester
  • alpha- toluic acid ethyl ester
JECFA Food Flavoring 1009
JECFA Food Additive N/A
DG SANTE Food Flavourings 09.784 ethyl phenylacetate
DG SANTE Food Contact Materials N/A
FDA UNII V6CNZ04D8O
CoE Number 2156
XlogP3-AA 2.30 (est)
Molecular Weight 164.20404
Molecular Formula C10 H12 O2

Organoleptic

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,

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ETHYL PHENYL ACETATE NATURAL (DEA) • 1282

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Properties

Food Chemicals Codex Listed Yes
Appearance colorless clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.02870 to 1.02940 @ 25.00 °C.
Lbs/Gal (est) 8.560 to 8.566
Refractive Index 1.49500 to 1.49800 @ 20.00 °C.
Melting Point -29.40 °C. @ 760.00 mm Hg
Boiling Point 227.00 to 229.00 °C. @ 760.00 mm Hg
Flash Point 172.00 °F. TCC ( 77.78 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.090000 mmHg @ 25.00 °C. (est)
Vapor Density 5.6 ( Air = 1 )
logP (o/w) 2.28
Soluble In
  • alcohol
  • fixed oils
  • water, 739.4 mg/L @ 25 °C (est)
  • water
  • glycerin
  • propylene glycol
  • non-discoloring in most media
Occurrence
  • apple fruit
  • beer
  • brandy grape brandy
  • bread
  • chamomile sweet false chamomile plant
  • cider
  • cocoa
  • cognac
  • corn silk
  • corn silk oil
  • grapefruit juice
  • guava fruit
  • honey
  • melon
  • olive
  • papaya fruit
  • petitgrain mandarin oil @ 0.06%
  • pineapple fruit
  • plum fruit
  • plumcot fruit
  • rum
  • tea leaf
  • wine port wine