Chemistry:Phenethyl acetate
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Revision as of 06:38, 28 June 2021 by imported>Jworkorg (over-write)
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Names | |
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Preferred IUPAC name
2-Phenylethyl acetate | |
Other names
Phenethyl acetate
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Identifiers | |
3D model (JSmol)
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ChEBI | |
ChEMBL | |
ChemSpider | |
EC Number |
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KEGG | |
MeSH | C054590 |
PubChem CID
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UNII | |
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Properties | |
C10H12O2 | |
Molar mass | 164.204 g·mol−1 |
Density | 1.088 g/cm3 |
Melting point | −31.1 °C (−24.0 °F; 242.1 K) |
Boiling point | 232.6 °C (450.7 °F; 505.8 K) |
Hazards | |
GHS pictograms | ![]() ![]() |
GHS Signal word | Danger |
H318, H319 | |
P264, P280, P305+351+338, P310, P337+313 | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
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Infobox references | |
Phenethyl acetate is the ester resulting from the condensation of acetic acid and phenethyl alcohol. Like many esters, it is found in a range of fruits and biological products.[1] It is a colorless liquid with a rose and honey scent and a raspberry-like taste.[2][3]
References
- ↑ "Phenethyl acetate". Sigma-Aldrich. http://www.sigmaaldrich.com/catalog/product/aldrich/w285714?lang=en®ion=GB. Retrieved 11 February 2016.
- ↑ Burdock, George A. (1996). Encyclopedia of food and color additives. Boca Raton [u.a.]: CRC Press. p. 2152. ISBN 9780849394140. https://books.google.com/books?id=NtaR9i3hYCYC&pg=PA2152. Retrieved 23 March 2016.
- ↑ Surburg, Horst; Panten, Johannes (2016). Common Fragrance and Flavor Materials: Preparation, Properties and Uses (6 ed.). John Wiley & Sons. ISBN 9783527693184. https://books.google.com/books?id=HI2XCwAAQBAJ&pg=PT129. Retrieved 23 March 2016.
![]() | Original source: https://en.wikipedia.org/wiki/Phenethyl acetate.
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