Name | phenethyl isobutyrate |
Synonyms | FEMA 2862 phenethyl isobutyrate Phenethyl isobutanoate 2-Phenethyl isobutyrate B-PHENYLETHYL ISOBUTYRATE Benzylcarbinyl isobutyrate benzylcarbinyl isobutyrate Phenethyl 2-methylpropanoate BETA PHENYL ETHYL ISOBUTYRATE isobutyricacid,phenethylester 2-phenylethyl 2-methylpropanoate Benzylcarbinyl 2-methylpropanoate |
CAS | 103-48-0 |
EINECS | 203-116-1 |
InChI | InChI=1/C12H16O2/c1-10(2)12(13)14-9-8-11-6-4-3-5-7-11/h3-7,10H,8-9H2,1-2H3 |
Molecular Formula | C12H16O2 |
Molar Mass | 192.25 |
Density | 0.988 g/mL at 25 °C (lit.) |
Boling Point | 250 °C (lit.) |
Flash Point | 227°F |
JECFA Number | 992 |
Water Solubility | 51-160mg/L at 20-25℃ |
Solubility | Insoluble in water |
Vapor Presure | 3.626-45Pa at 25℃ |
Appearance | clear liquid |
Color | Colorless to light-yellow liquid |
Odor | fruity, rosy odor |
Refractive Index | n20/D 1.4873(lit.) |
Physical and Chemical Properties | Colorless to light yellow liquid. It is fragrant like green aroma, fruit and rose. Boiling point 23 ° C soluble in ethanol, ether and most non-volatile oils, a few do not dissolve in water. Natural products are found in, for example, alcohol, beer, and cider. |
Safety Description | 24/25 - Avoid contact with skin and eyes. |
WGK Germany | 2 |
RTECS | NQ5435000 |
HS Code | 29156000 |
Toxicity | LD50 orl-rat: 5200 mg/kg FCTXAV 16,637,78 |
FEMA | 2862 | PHENETHYL ISOBUTYRATE |
LogP | 3.5 at 35℃ |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
assay | was determined by method one in the ester assay (OT-18). The amount of the sample was 1.2g. The equivalence factor (e) in the calculation is taken as 96.13. Or according to Gas chromatography (GT-10-4) using non-polar column method. |
toxicity | GRAS(FEMA). LD50 5200mg/kg (rat, oral). |
usage limit | FEMA(mg/kg): Soft drink 3.4; Cold drink 4.0; Candy 13; Baked goods 11. Moderate limits (FDA § 172.515,2000). |
Use | GB 2760-1996 specifies the permitted use of spices. Mainly used in the preparation of pineapple, strawberry, plum, fruit and jasmine flavor and wine flavor. |
production method | is obtained by esterification of phenethyl alcohol with isobutyric acid. |