| Molecular Formula | C12H16O2 |
| Molar Mass | 192.25 |
| Density | 0.994 g/mL at 25 °C (lit.) |
| Melting Point | >230 °F |
| Boling Point | 260 °C (lit.) |
| Flash Point | >230°F |
| JECFA Number | 991 |
| Water Solubility | 1.159g/L at 30℃ |
| Vapor Presure | 11.45Pa at 25℃ |
| Appearance | Transparent liquid |
| Specific Gravity | 0.994 |
| Storage Condition | Room Temprature |
| Refractive Index | n20/D 1.49(lit.) |
| MDL | MFCD00048718 |
| Physical and Chemical Properties | Colorless to light yellow liquid. Fruit, rose aroma, and with honey-like sweet aroma. Boiling point of 238 deg C, flash point is greater than or equal to 100 deg C. A few insoluble in water, soluble in ethanol. Natural products are found in grapes, wines, etc. |
| WGK Germany | 2 |
| RTECS | ET5956200 |
| FEMA | 2861 | PHENETHYL BUTYRATE |
| LogP | 2.49 at 25℃ |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| content analysis | determined by non-polar column method in gas chromatography (GT-10-4). |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soft drink 3.2; Cold drink 8.9; Candy 13; Baked food 13. Moderate limit (FDA § 172.515,2000). |
| use | GB 2760-96 specifies edible spices allowed to be used. Mainly used to prepare strawberry, raspberry, peach, apple, pineapple, cream and honey and other flavors and wine flavors. |
| production method | is made by esterification of phenylethanol and n-butyric acid. |