MilliporeSigma
All Photos(3)

Documents

W285714

Sigma-Aldrich

Phenethyl acetate

greener alternative

natural, ≥98%, FCC, FG

Sign Into View Organizational & Contract Pricing

Synonym(s):
2-Phenethyl acetate, 2-Phenylethyl acetate
Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
Molecular Weight:
164.20
FEMA Number:
2857
Beilstein/REAXYS Number:
638179
EC Number:
Council of Europe no.:
221
MDL number:
PubChem Substance ID:
Flavis number:
9.031

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515

vapor density

5.67 (vs air)

assay

≥98%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

density

1.032 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

organoleptic

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

Looking for similar products? Visit Product Comparison Guide

Compare Similar Items

View Full Comparison

Show Differences

1 of 4

This Item
W285706W285811W364428
vibrant-m

W285714

Phenethyl acetate

vibrant-m

W285706

Phenethyl acetate

vibrant-m

W285811

Phenethyl alcohol

vibrant-m

W364428

2-Methylbutyl acetate

organoleptic

honey; floral; rose; sweet

organoleptic

honey; floral; rose; sweet

organoleptic

honey; floral; rose

organoleptic

banana; fruity; sweet

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

fragrance allergen

no known allergens

fragrance allergen

-

fragrance allergen

-

fragrance allergen

no known allergens

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

meets purity specifications of JECFA

agency

meets purity specifications of JECFA

agency

follows IFRA guidelines

assay

≥98%

assay

≥98%

assay

≥99%

assay

≥95%

General description

Natural occurrence: Melon, pineapple, grape, brandy, Arctic bramble, olives and lettuce.
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.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Biochem/physiol Actions

Taste at 50 ppm

Storage Class

10 - Combustible liquids

wgk_germany

WGK 1

flash_point_f

221.0 °F - closed cup

flash_point_c

105 °C - closed cup

ppe

Eyeshields, Gloves


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Documents related to the products that you have purchased in the past have been gathered in the Document Library for your convenience.

Visit the Document Library

Difficulty Finding Your Product Or Lot/Batch Number?

Product numbers are combined with Pack Sizes/Quantity when displayed on the website (example: T1503-25G). Please make sure you enter ONLY the product number in the Product Number field (example: T1503).

Example:

T1503
Product Number
-
25G
Pack Size/Quantity

Additional examples:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

Having trouble? Feel free to contact Technical Service for assistance.

Lot and Batch Numbers can be found on a product's label following the words 'Lot' or 'Batch'.

Aldrich Products

  • For a lot number such as TO09019TO, enter it as 09019TO (without the first two letters 'TO').

  • For a lot number with a filling-code such as 05427ES-021, enter it as 05427ES (without the filling-code '-021').

  • For a lot number with a filling-code such as STBB0728K9, enter it as STBB0728 without the filling-code 'K9'.

Not Finding What You Are Looking For?

In some cases, a COA may not be available online. If your search was unable to find the COA you can request one.

Request COA

Customers Also Viewed

Slide 1 of 5

1 of 5

Phenethyl alcohol ≥99%, FCC, FG

Sigma-Aldrich

W285803

Phenethyl alcohol

Isoamyl acetate natural, ≥97%, FCC, FG

Sigma-Aldrich

W205532

Isoamyl acetate

Isoamyl alcohol natural, ≥98%, FG

Sigma-Aldrich

W205710

Isoamyl alcohol

Isoamyl acetate ≥95%, FCC, FG

Sigma-Aldrich

W205508

Isoamyl acetate

Ethyl acetate ACS reagent, ≥99.5%

Sigma-Aldrich

319902

Ethyl acetate

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)
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)
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

Articles

Recent regulatory changes in the US and EU have put the focus on fragrance safety and ingredient transparency, including the MoCRA, to be implemented within the next two years. Manufacturers and suppliers must comply with these changes to ensure they are meeting consumer demand and industry expectations for safety.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service