Phenethyl acetate Property

Melting point:

-31 °C

Boiling point:

238-239 °C (lit.)

Density 

1.032 g/mL at 25 °C (lit.)

vapor density 

5.67 (vs air)

vapor pressure 

8.7Pa at 20℃

FEMA 

2857 | PHENETHYL ACETATE

refractive index 

n20/D 1.498(lit.)

Flash point:

215 °F

storage temp. 

Sealed in dry,Room Temperature

color 

Colorless to Almost colorless

Odor

at 100.00 %. floral rose sweet honey fruity tropical

Odor Type

floral

Water Solubility 

NEGLIGIBLE

JECFA Number

989

BRN 

638179

Dielectric constant

4.5（14℃）

InChIKey

MDHYEMXUFSJLGV-UHFFFAOYSA-N

LogP

2.4 at 25℃

CAS DataBase Reference

103-45-7(CAS DataBase Reference)

NIST Chemistry Reference

Acetic acid, 2-phenylethyl ester(103-45-7)

EPA Substance Registry System

2-Phenylethyl acetate (103-45-7)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

24/25-36-26

WGK Germany 

1

RTECS 

AJ2220000

TSCA 

Yes

HS Code 

29153990

Toxicity

The acute oral LD₅₀ in rats was reported as > 5 g/kg (Moreno, 1973) and the acute dermal LD₅₀ in rabbits as 6.21 g/kg (3.89-9.90 g/kg) (Fogleman, 1970).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H318Causes serious eye damage

Precautionary statements

P280Wear protective gloves/protective clothing/eye protection/face protection.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P310Immediately call a POISON CENTER or doctor/physician.

Phenethyl acetate Chemical Properties,Usage,Production

Chemical Properties

Phenethyl acetate occurs in a number of essential oils and is a volatile aroma component of many fruits and alcoholic beverages. Phenylethyl acetate is a colorless liquid with a fine rose scent and a secondary, sweet, honey note. It is used in perfumery as a modifier of phenylethyl alcohol, for example, in rose and lilac compositions. In addition, it is used in a large number of aromas, in keeping with its natural occurrence.

Chemical Properties

Phenethyl acetate has a floral odor reminiscent of rose with a honey-like undertone and a sweet, fruit-like taste reminiscent of raspberry.

Chemical Properties

CLEAR COLORLESS TO PALE YELLOW LIQUID

Occurrence

Reported found in apple, banana, currants, guava, grapes, pineapple, tomato, strawberry, melon, cinnamon, cassia leaf, clove bud, peppermint oil, vinegar, breads, cheeses, butter, beer, cognac, whiskies, cider, sherry, grape vines, tea, Arctic bramble, olive, passion fruit, plum, mushroom, starfruit, Bantu beer, mango, fermented radish, litchi, wort, Bourbon vanilla, brandy, naranjilla fruit, lamb’s lettuce and eucalyptus oil.

Uses

Phenylethyl acetate mantains the typical rose notes of Phenylethanol with a more intense honey profile which is perfect for fruit and alcoholic drink applications. It is used as a pharmaceutical intermediate and also it holds application in gas chromatography and liquid chromatography.

Uses

2-Phenethyl acetate is a highly valued natural volatile ester with a rose-like odour and is widely used to add scent or flavour to cosmetics, soaps, foods and drinks.

Preparation

By acetylation of phenylethyl alcohol.

Definition

ChEBI: The acetate ester of 2-phenylethanol.

Aroma threshold values

Detection: 3 to 5 ppm

Taste threshold values

Taste characteristics at 50 ppm: fruity, sweet, honey, floral, tropical, rosy with a slight yeasty, honey note with a cocoa and balsamic nuance.

Synthesis Reference(s)

Journal of the American Chemical Society, 96, p. 8113, 1974 DOI: 10.1021/ja00833a047
Tetrahedron Letters, 31, p. 2273, 1990 DOI: 10.1016/0040-4039(90)80204-Y

General Description

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.

Flammability and Explosibility

Non flammable

Biochem/physiol Actions

Taste at 50 ppm

Safety Profile

Moderately toxic by ingestion. Mddly toxic by skin contact. A skin irritant. Combustible when exposed to heat or flame; can react vigorously with oxidizing materials. To fight fire, use alcohol foam, CO2, and dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS