We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

phenethyl acetate

Chemical Structure

General Material Information

Preferred name phenethyl acetate
Trivial Name 2-Phenylethyl acetate
Short Description acetic acid, 2-phenylethyl ester
Formula C10 H12 O2
CAS Number 103-45-7
FEMA Number 2857
FDA UNII 67733846OW
Nikkaji Number J4.021E
Beilstein Number 0638179
MDL MFCD00008720
COE Number 221
NMR Predictor External link
JECFA Food Flavoring 989 phenethyl acetate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 103-45-7 ; PHENETHYL ACETATE
Synonyms
  • acetic acid 2-phenyl ethyl ester
  • acetic acid 2-phenylethyl ester
  • acetic acid phenethyl ester
  • acetic acid, 2-phenylethyl ester
  • acetic acid, phenethyl ester
  • benzyl carbinyl acetate
  • benzylcarbinyl acetate
  • 2-phenethyl acetate
  • beta- phenethyl acetate
  • phenethyl acetate natural
  • phenethyl alcohol acetate
  • phenethyl alcohol, acetate
  • phenethyl ethanoate
  • phenyl ethyl acetate
  • 2-phenyl ethyl acetate
  • beta- phenyl ethyl acetate
  • phenyl ethyl acetate FCC
  • phenyl ethyl acetate natural
  • phenyl ethyl alcohol acetate
  • phenylethyl acetate
  • 2-phenylethyl acetate
  • phenylethyl acetate (2-phenylethyl acetate)
  • phenylethyl acetate nat
  • 2-phenylethyl acetone
  • β-Phenylethyl acetate
  • β-Phenethyl acetate
  • 2-Phenylethyl acetate
  • 2-Phenethyl acetate
  • Phenylethyl ethanoate
  • β-Phenylethanol acetate
  • NSC 71927
  • 2-Phenylethanol acetate
  • Benzeneethanol acetate

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

2-phenylethyl acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:103-45-7
Pubchem (cid):7654
Pubchem (sid):134972075
Flavornet:103-45-7
Pherobase:View
Publications by PubMed
Attractiveness of fermentation and related products to spotted wing Drosophila (Diptera: drosophilidae).
Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm.
Characterization of biocatalysts prepared with Thermomyces lanuginosus lipase and different silica precursors, dried using aerogel and xerogel techniques.
Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae.
High resolution ¹⁹F{¹H} nuclear magnetic resonance spectroscopy and liquid chromatography-solid phase extraction-offline ¹H nuclear magnetic resonance spectroscopy for conclusive detection and identification of cyanide in water samples.
Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performance.
Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.
The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.
Amide synthesis from esters with nitriles under solvent-free conditions using molecular iodine as a catalyst.
Crosslinked aggregates of Rhizopus oryzae lipase as industrial biocatalysts: preparation, optimization, characterization, and application for enantioselective resolution reactions.
Fragrance material review on 1,1-dimethyl-2-phenylethyl acetate.
Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Fragrance material review on 2-hydroxy-2-phenylethyl acetate.
Fragrance material review on phenethyl acetate.
Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase.
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
3,4-Dihy-droxy-phenethyl acetate.
Early leaf removal impact on volatile composition of Tempranillo wines.
Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.
Discovery of an Escherichia coli esterase with high activity and enantioselectivity toward 1,2-O-isopropylideneglycerol esters.
Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography.
Combining the benefits of homogeneous and heterogeneous catalysis with tunable solvents and nearcritical water.
Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream.
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Common aroma-active components of propolis from 23 regions of China.
Searching for monooxygenases and hydrolases in bacteria from an extreme environment.
Stabilization of Candida rugosa lipase during transacetylation with vinyl acetate.
Odorants that induce hygienic behavior in honeybees: identification of volatile compounds in chalkbrood-infected honeybee larvae.
Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.
Two interacting olfactory transduction mechanisms have linked polarities and dynamics in Drosophila melanogaster antennal basiconic sensilla neurons.
Combining silica-based adsorbents and SPME fibers in the extraction of the volatiles of beer: an exploratory study.
Piperidine and tetrahydropyridine alkaloids from Lobelia siphilitica and Hippobroma longiflora.
Phenology of semiochemical-mediated host foraging by the western boxelder bug, Boisea rubrolineata, an aposematic seed predator.
Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits.
Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics.
Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Improving the expression yield of Candida antarctica lipase B in Escherichia coli by mutagenesis.
Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Investigating pH and Cu (II) effects on lipase activity and enantioselectivity via kinetic and spectroscopic methods.
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
Generation of phenylpropanoid pathway-derived volatiles in transgenic plants: rose alcohol acetyltransferase produces phenylethyl acetate and benzyl acetate in petunia flowers.
Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species.
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Floral scent emission and pollinator attraction in two species of Gymnadenia (Orchidaceae).
Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation.
Enantioselective transesterification using immobilized Aspergillus oryzae overexpressing lipase.
Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
Enantioselective transesterification using lipase-displaying yeast whole-cell biocatalyst.
Acetate ester formation in wine by mixed cultures in laboratory fermentations.
Identification of odors from overripe mango that attract vinegar flies, Drosophila melanogaster.
Volatile ester formation in roses. Identification of an acetyl-coenzyme A. Geraniol/Citronellol acetyltransferase in developing rose petals.
Induction of volatile emissions in maize by different larval instars of Spodoptera littoralis.
Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
Studies on acetate ester production by non-saccharomyces wine yeasts.
Determination of floral fragrances of Rosa hybrida using solid-phase trapping-solvent extraction and gas chromatography-mass spectrometry.
Effects of the sniffing port air makeup in gas chromatography-olfactometry.
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Yeast influence on volatile composition of wines.
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
Vapour pressure of some fragrance ingredients in emulsion and microemulsion formulations.
[Experimental study of the toxic properties of phenylethyl alcohol and phenylethyl acetate].
Distribution and strain-dependent formation of volatile metabolites in the genus Ceratocystis.
[Clinical experiments with sodium phenylethyl acetate].
Publications by J-Stage
Amide Synthesis from Esters with Nitriles under Solvent-free Conditions Using Molecular Iodine as a Catalyst

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C12303
HMDB (The Human Metabolome Database):HMDB33945
FooDB:FDB012153
YMDB (Yeast Metabolome Database):YMDB00574
Export Tariff Code:2915.39.3500
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 164.20404052734
Specific gravity @ 25 °C
Pounds per Gallon 8.571 to 8.604
Specific gravity @ 20 °C
Pounds per Gallon 8.572 to 8.639
Refractive Index 1.496 to 1.502 @ 20 °C
Boiling Point 238 to 239°C @ 760 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 0.056 mmHg @ 25 °C
Vapor Density 5.67
Flash Point TCC Value 105 °C TCC
logP (o/w) 2.3
Shelf life 24 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
dipropylene glycol Yes
fixed oils Yes
kerosene Yes
propylene glycol Yes
water, 710.8 mg/L @ 25 °C (est) Yes
paraffin oil No
water No
glycerin No
Stability
alcoholic lotion Unspecified
antiperspirant Unspecified
deo stick Unspecified
detergent perborate Unspecified
fabric softener Unspecified
hair spray Unspecified
hard surface cleaner Unspecified
liquid detergent Unspecified
non-discoloring in most media Unspecified
shampoo Unspecified
soap Unspecified

Organoleptic Properties

Odor Type: Floral
floral, rose, sweet, honey, fruity, tropical, yeasty, cocoa, balsamic
Odor strength medium
Substantivity 16 hour(s) at 100.00 %
Luebke, William tgsc, (1982) At 100.00 %. floral rose sweet honey fruity tropical
Mosciano, Gerard P&F 26, No. 1, 52, (2001) At 100.00 %. Sweet, honey, floral rosy, with a slight yeasty honey note with a cocoa and balsamic nuance
Flavor Type: Honey
sweet, honey, floral, rose, green, fruity
Mosciano, Gerard P&F 26, No. 1, 52, (2001) At 5.00 - 10.00 ppm. Sweet, honey, floral, rosy with a slight green nectar fruity body and mouth feel
General comment Sweet, fruity
PHENYLETHYL ACETATE mantains the typical rose notes of Phenylethanol with a more intense honey profile which is perfect for fruit and alcoholic drink applications. Delicate rose, fruity and honey notes

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
GHS Label elements, including precautionary statements
Pictogramexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
Precautionary statement(s)
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P330 - Rinse mouth.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
10 % solution: non-sensitising.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
(Moreno, 1973e)

oral-rat LD50 5200 mg/kg
(Rumyantsev et al., 1987)

gavage-guinea pig LD50 [sex: M,F] 3670 mg/kg
(Zaitsev & Rakhmanina, 1974)

gavage-mouse LD50 [sex: M,F] 3670 mg/kg
(Zaitsev & Rakhmanina, 1974)

gavage-rat LD50 [sex: M,F] 3670 mg/kg
(Zaitsev & Rakhmanina, 1974)

oral-guinea pig LD50 3670 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

oral-mouse LD50 3670 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

oral-rat LD50 3670 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

Dermal Toxicity:
skin-rabbit LD50 6210 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 957, 1974.

Inhalation Toxicity:
inhalation-rat LC50 > 500 mg/m3
BLOOD: NORMOCYTIC ANEMIA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 52(10), Pg. 83, 1987.

Safety in use information

Category:
flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for phenethyl acetate usage levels up to:
50.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 89.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 60.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -5.60000
beverages(nonalcoholic): -1.40000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.20000
fruit ices: -2.20000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -4.20000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to: Flavouring Group Evaluation 14 (FGE.14): Phenethyl alcohol, aldehyde, esters, and related phenylacetic acid esters from chemical group 15 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008)
View page or View pdf

EPI System: View
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):103-45-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7654
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
2-phenylethyl acetate
Chemidplus:0000103457
RTECS:AJ2220000 for cas# 103-45-7