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蒸汽密度
5.67 (vs air)
质量水平
检测方案
99%
形式
liquid
折射率
n20/D 1.498 (lit.)
bp
238-239 °C (lit.)
密度
1.032 g/mL at 25 °C (lit.)
SMILES字符串
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
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应用
2-苯乙酸乙酯是一种价值很高的天然挥发性酯，具有玫瑰花样气味，广泛用于给化妆品、肥皂、食品和饮料添加香味或香味 。
WGK
WGK 1
闪点(°F)
221.0 °F
闪点(°C)
105 °C
个人防护装备
Eyeshields, Gloves
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
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
M M W Etschmann et al.
Applied microbiology and biotechnology, 71(4), 440-443 (2006-01-07)
The natural aroma chemicals 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEAc) are of high industrial relevance and can be produced from L-phenylalanine in a yeast-based process with growth-associated product formation. Due to product inhibition, in situ product removal is mandatory to obtain
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
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