PHENETHYL FORMATE Chemical Properties

Boiling point:

226 °C(lit.)

Density 

1.058 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.5075(lit.)

FEMA 

2864 | PHENETHYL FORMATE

Flash point:

196 °F

storage temp. 

2-8°C

form 

clear liquid

color 

Colorless to Light yellow

Odor

at 100.00 %. rose green hyacinth watercress herbal

Odor Type

floral

biological source

synthetic

JECFA Number

988

Major Application

flavors and fragrances

Cosmetics Ingredients Functions

PERFUMING

InChI

1S/C9H10O2/c10-8-11-7-6-9-4-2-1-3-5-9/h1-5,8H,6-7H2

InChIKey

IKDIJXDZEYHZSD-UHFFFAOYSA-N

SMILES

[H]C(=O)OCCc1ccccc1

LogP

1.96

CAS DataBase Reference

104-62-1(CAS DataBase Reference)

EPA Substance Registry System

Formic acid, 2-phenylethyl ester (104-62-1)

Safety Information

Hazard Codes 

Xi

Risk Statements 

43

Safety Statements 

36/37

WGK Germany 

2

RTECS 

LQ9400000

TSCA 

TSCA listed

HS Code 

2915.13.1000

Storage Class

10 - Combustible liquids

Hazard Classifications

Skin Sens. 1

Toxicity

The acute oral LD₅₀ value in rats was reported to be 3.22 ml/kg (2.82-3.67 ml/kg) (Levenstein, 1973a).The acute dermal LD₅₀ value was reported as > 5 ml/kg in the rabbit (Levenstein, 1973b).

MSDS

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PHENETHYL FORMATE Usage And Synthesis

Chemical Properties

Phenethyl formate has a green herbaceous and rose-like odor reminiscent of hyacinth and chrysanthemum with a bittersweet flavor suggestive of unripe plum. It is not very stable.

Occurrence

Reported found in several natural products including sour cherry, fresh blackberry, grape, raspberry, cranberry, tomato, vinegar, wheaten bread, crisp bread, cognac, rum, brandy, bourbon whiskey, whiskies, rose wine, port wine, tobacco, barlery, coffee, tea, black tea, litchi, cider, sherry and cocoa.

Uses

flavors and fragrances

Definition

ChEBI: A formate ester of 2-phenylethanol.

Preparation

By direct esterification of phenethyl alcohol with formic acid.

Aroma threshold values

Detection: 270 ppb. Aroma characteristics at 1.0%: musty, earthy cocoa, slightly sweet honey, yeasty and bready with fermented fruit and tropical nuances.

Taste threshold values

Taste characteristics at 10 ppm: musty cocoa, honey, yeasty grain, alcoholic with fruity and tropical nuances.

PHENETHYL FORMATE(104-62-1)Related Product Information

• 2,3-DIPHENYLMALEIC ANHYDRIDE
• Ethyl formate
• (+)-Bicuculline
• PHENETHYL SALICYLATE
• Phenylmaleic anhydride
• 9-Fluorenylmethyl chloroformate
• Oleuropein
• Phenethyl acetate
• 2-PHENYLGLUTARIC ANHYDRIDE
• 9-FLUORENYLMETHYL PENTAFLUOROPHENYL CARBONATE
• HOMOPHTHALIC ANHYDRIDE
• Rosmarinic acid
• Fmoc-OSu
• (±)-Naringenin
• DESYL BENZOATE
• FEMA 2865
• 2-PHENYLPROPYL BUTYRATE
• BENZOYLOXYPHLORACETOPHENONE,OMEGA-(RG)