FEMA 3221 Property

Boiling point:

144-146 °C(Press: 2 Torr)

Density 

0.971 g/mL at 25 °C(lit.)

FEMA 

3221 | PHENETHYL HEXANOATE

refractive index 

n20/D 1.486(lit.)

Flash point:

>230 °F

Odor

at 100.00 %. sweet honey floral waxy woody sweaty green banana pineapple

Odor Type

floral

JECFA Number

995

LogP

4.42

EPA Substance Registry System

2-Phenylethyl hexanoate (6290-37-5)

Safety

WGK Germany 

3

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H302Harmful if swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

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

FEMA 3221 Chemical Properties,Usage,Production

Chemical Properties

Phenethyl hexanoate has a fresh, fruity green, rosy, fresh, banana-like odor reminiscent of pineapple and a pleasant taste

Occurrence

Reported found in Burley tobacco, yellow passion fruit, blue cheese, beer, cognac, malt whiskey, cider, sherry, white wine, red wine, botrytised wine, rum, apple brandy, grape brandy, lamb’s lettuce and sea buckthorn.

Uses

Phenethyl hexanoate is used in flavor compositions as a modifier in Banana, Pineapple, Strawberry, Peach, and other imitation flavors. The concentration is usually about 2 to 8 ppm in the finished product, but the title ester is not included in the American G. R.A.S. list and it can therefore not be used in food flavors in the U.S.A.

Preparation

Phenethyl hexanoate is produced by direct esterification of Phenylethylalcohol with n-Hexanoic acid under azeotropic conditions.

Aroma threshold values

Aroma characteristics at 1.0%: sharp, winey, cocoa, honey, vanilla, yeasty, floral with hints of jamy fruity nuances.

Taste threshold values

Taste characteristics at 10 ppm: cocoa, fruity, green, winey, fermented and slightly astringent.