所有图片(1)
About This Item
线性分子式:
C6H5CH2CH2COOC2H5
CAS号:
分子量:
178.23
FEMA编号:
2455
Beilstein:
1910432
EC 号:
欧洲委员会编号:
429
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.747
NACRES:
NA.21
性状检查:
ethereal; fruity
等级:
FG
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
方案
≥98%
折射率
n20/D 1.494 (lit.)
沸点
247-248 °C (lit.)
密度
1.01 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
ethereal; fruity
SMILES字符串
CCOC(=O)CCc1ccccc1
InChI
1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3
InChI key
JAGZUIGGHGTFHO-UHFFFAOYSA-N
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一般描述
Ethyl 3-phenylpropionate is a volatile flavor compound that is reported to occur in muskmelon and red fermented soybean curds.
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
226.4 °F - closed cup
闪点(°C)
108 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
新产品
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients.
Adams TB, et al.
Food And Chemical Toxicology, 42(2), 157-185 (2004)
Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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