所有图片(1)
About This Item
线性分子式:
CH3COOCH2CH2C6H5
CAS号:
分子量:
164.20
FEMA编号:
2857
Beilstein:
638179
EC 号:
欧洲委员会编号:
221
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.031
NACRES:
NA.21
性状检查:
honey; floral; rose; sweet
等级:
FG
Halal
Kosher
Halal
Kosher
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
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
蒸汽密度
5.67 (vs air)
方案
≥98%
折射率
n20/D 1.498 (lit.)
沸点
238-239 °C (lit.)
密度
1.032 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
honey; floral; rose; sweet
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
正在寻找类似产品? 访问 产品对比指南
一般描述
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.
生化/生理作用
50ppm 时的味道
其他说明
天然存在：甜瓜、菠萝、葡萄、白兰地、北极莓、橄榄和莴苣。
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
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, 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
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, 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
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门