W285706
Phenethyl acetate
≥98%, FCC, FG
동의어(들):
2-Phenethyl acetate, 2-Phenylethyl acetate
로그인조직 및 계약 가격 보기
모든 사진(1)
About This Item
Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
Molecular Weight:
164.20
FEMA Number:
2857
Beilstein:
638179
EC Number:
유럽평의회 번호:
221
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.031
NACRES:
NA.21
추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
vapor density
5.67 (vs air)
분석
≥98%
refractive index
n20/D 1.498 (lit.)
bp
238-239 °C (lit.)
density
1.032 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
감각 수용성의
honey; floral; rose; sweet
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
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Phenethyl acetate is a volatile flavor compound reported to be found in Malaysian cocoa beans, cheddar cheese, wine, brandy, and other grape-derived alcoholic beverages.
생화학적/생리학적 작용
Taste at 50 ppm
기타 정보
Natural occurrence: Melon, pineapple, grape, brandy, Arctic bramble, olives and lettuce.
Storage Class Code
10 - Combustible liquids
WGK
WGK 1
Flash Point (°F)
221.0 °F - closed cup
Flash Point (°C)
105 °C - closed cup
개인 보호 장비
Eyeshields, Gloves
이미 열람한 고객
Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME, et al.
Journal of Agricultural and Food Chemistry, 53(8), 3126-3132 (2005)
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Lilly M, et al.
Applied and Environmental Microbiology, 66(2), 744-753 (2000)
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
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, 151(2), 235-240 (2011-10-04)
The effect of simultaneous or sequential inoculation of Hanseniaspora vineae CECT 1471 and Saccharomyces cerevisiae T73 in non-sterile must on 2-phenylethyl acetate production has been examined. In both treatments tested, no significant differences in Saccharomyces yeast growth were found, whereas
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
고객지원팀으로 연락바랍니다.