生物来源
synthetic
等级
FG
Kosher
管理合规性
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
检测方案
≥98%
折射率
n20/D 1.4873 (lit.)
bp
250 °C (lit.)
密度
0.988 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
fruity; floral; rose
SMILES字符串
CC(C)C(=O)OCCc1ccccc1
InChI
1S/C12H16O2/c1-10(2)12(13)14-9-8-11-6-4-3-5-7-11/h3-7,10H,8-9H2,1-2H3
InChI key
JDQVBGQWADMTAM-UHFFFAOYSA-N
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一般描述
Phenethyl isobutyrate can be used as a flavoring agent and fragrance ingredient. It is one of the important volatile metabolite formed in the Kluyveromyces lactis broth during fermentation.
WGK
WGK 2
闪点(°F)
226.4 °F
闪点(°C)
108.00 °C
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
新产品
Fragrance material review on phenethyl isobutyrate.
McGinty D, et al.
Food And Chemical Toxicology, 50, S416-S419 (2012)
Volatile metabolites produced by Kluyveromyces lactis and their changes during fermentation.
Jiang J.
Process. Biochem., 30(7), 635-640 (1995)
Changes in volatile composition of Kluyveromyces lactis broth during fermentation.
Jiang J.
Developments in food science, 37, 1073-1086 (1995)
T B Adams et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 43(8), 1179-1206 (2005-06-14)
This publication is the ninth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700
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