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蒸汽密度
5.67 (vs air)
质量水平
方案
99%
表单
liquid
折射率
n20/D 1.498 (lit.)
沸点
238-239 °C (lit.)
密度
1.032 g/mL at 25 °C (lit.)
官能团
ester
phenyl
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 。
储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
221.0 °F - closed cup
闪点(°C)
105 °C - closed cup
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
Zuobing Xiao et al.
Food research international (Ottawa, Ont.), 116, 211-222 (2019-02-06)
This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcohols and 9 esters, all the concentrations found in rose essential oil. Sensory analysis
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
Chia-Hung Kuo et al.
Journal of the science of food and agriculture, 92(10), 2141-2147 (2012-03-08)
2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods and drinks. In this study, 2-PEAc was synthesised enzymatically by transesterification of vinyl
Y Xu et al.
Journal of industrial microbiology & biotechnology, 33(3), 192-196 (2005-11-18)
The effect of pure and mixed fermentation by Saccharomyces cerevisiae and Hanseniaspora valbyensis on the formation of major volatile components in cider was investigated. When the interaction between yeast strains of S. cerevisiae and H. valbyensis was studied, it was
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