Phenethyl acetate

Phenethyl acetate
Names
	Preferred IUPAC name 2-Phenylethyl acetate
	Other names Phenethyl acetate
Identifiers
CAS Number	103-45-7;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:31988;
ChEMBL	ChEMBL3184025;
ChemSpider	21105987 ;
ECHA InfoCard	100.002.830
EC Number	203-113-5;
KEGG	C12303;
MeSH	C054590
PubChem CID	7654;
UNII	67733846OW;
CompTox Dashboard (EPA)	DTXSID7044506 ;
	InChI InChI=1S/C10H12O2/c1-9(11)12-8-7-10-5-3-2-4-6-10/h2-6H,7-8H2,1H3 Key: MDHYEMXUFSJLGV-UHFFFAOYSA-N ;
	SMILES CC(=O)OCCc1ccccc1;
Properties
Chemical formula	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 labelling:
Pictograms
Signal word	Danger
Hazard statements	H318, H319
Precautionary statements	P264, P280, P305+P351+P338, P310, P337+P313
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). (what is ?) 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. Retrieved 11 February 2016.
Burdock, George A. (1996). Encyclopedia of food and color additives. Boca Raton [u.a.]: CRC Press. p. 2152. ISBN 9780849394140. 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. Retrieved 23 March 2016.

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.

[SA-1] "Phenethyl acetate". Sigma-Aldrich. Retrieved 11 February 2016.

[burdock96-2] Burdock, George A. (1996). Encyclopedia of food and color additives. Boca Raton [u.a.]: CRC Press. p. 2152. ISBN 9780849394140. Retrieved 23 March 2016.

[cffm-3] Surburg, Horst; Panten, Johannes (2016). Common Fragrance and Flavor Materials: Preparation, Properties and Uses (6 ed.). John Wiley & Sons. ISBN 9783527693184. Retrieved 23 March 2016.