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. |