Molecular Formula | C10H12O2 |
Molar Mass | 164.2 |
Density | 1.032 g/mL at 25 °C (lit.) |
Melting Point | -31 °C |
Boling Point | 238-239 °C (lit.) |
Flash Point | 215°F |
JECFA Number | 989 |
Water Solubility | NEGLIGIBLE |
Solubility | Insoluble in water. Soluble in organic solvents such as ethanol and ether. |
Vapor Presure | 8.7Pa at 20℃ |
Vapor Density | 5.67 (vs air) |
Appearance | Colorless liquid |
Color | Colorless to Almost colorless |
BRN | 638179 |
Storage Condition | Sealed in dry,Room Temperature |
Sensitive | Hot fire sensitivity |
Refractive Index | n20/D 1.498(lit.) |
MDL | MFCD00008720 |
Physical and Chemical Properties | Colorless oily liquid with sweet aroma. melting point -31.1 ℃ boiling point 232.6 ℃ relative density 1.0883 refractive index 1.5171 solubility insoluble in water. Soluble in ethanol, ether and other organic solvents. |
Use | For the preparation of rose, jasmine and Hyacinth essence |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
WGK Germany | 1 |
RTECS | AJ2220000 |
TSCA | Yes |
HS Code | 29153990 |
Toxicity | The acute oral LD50 in rats was reported as > 5 g/kg (Moreno, 1973) and the acute dermal LD50 in rabbits as 6.21 g/kg (3.89-9.90 g/kg) (Fogleman, 1970). |
Reference Show more | 1. Wen Zhirui, Zhang Liang, Wang Jiao, et al. Determination of 14 Active Components in Rose Essential Oil by One Test and Multiple Evaluation Method [J]. Guizhou Science 2019(4):34-39. |
FEMA | 2857 | PHENETHYL ACETATE |
LogP | 2.4 at 25℃ |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
overview | ethyl acetate colorless liquid; Similar to rose, with honey-like bottom fragrance, sweet strawberry-like fruit-like flavor; Boiling point 232 ℃; Flash point 105 ℃; Density D25251.030 ~ 1.034; Refractive index nD201.4970 ~ 1.5010; Acid value does not exceed 1; Take 1:2 or 1: more than 2 soluble in 70% ethanol, soluble in most common organic solvents. Ethyl acetate is a commonly used synthetic spice. It has been widely used in the preparation of roses, orange blossoms, violets, wild rose and fruity spice. It is also a edible spice allowed in my country's GB2/60-86 regulations. |
content analysis | determined by method 1 in ester determination method (OT-18). The amount of sample taken is 1g. The equivalent factor (e) in the calculation is 82.10. Or by gas chromatography (GT-10-4) with non-polar column method. |
toxicity | LD503670mg/kg (rat, oral). |
usage limit | FEMA(mg/kg): soft drink 1.4; Cold drink 2.2; Candy 4.2; Baked food 5.6. Moderate limit (FDA § 172.515,2000). |
Use | Used to prepare rose, jasmine and hyacinth flavors GB 2760-1996 is a permitted edible flavor. Mainly used to prepare fruit, cream, caramel, honey, peach, apricot, plum, apple and vanilla flavors. Also used as a rose-type essence coordinating agent. used as a solvent, also used in organic synthesis used in rose, gardenia floral type is very good, especially indispensable in white rose. It is also suitable for violets, jasmine, orange blossom, carnation, hyacinth, tuberose, narcissus, sweet osmanthus and other floral and oriental fragrance, citrus, etc. It is also commonly used in soap, detergent, cosmetics, spray, deodorant, can enrich body fragrance. It has peach fragrance, which can be used in edible flavors, such as cream, peaches, strawberries and other fruit fragrances, as well as vanilla beans, roses and other fragrances. This product has a peach aroma. Natural products are found in apples, grapes, poplar berries, tea, wine, beer, Wise, brandy, etc. It is mainly used as a spice ingredient. It is a rose-type blend spice. This product is an indispensable ingredient. In terms of food ingredients, it is mainly used as a spice for honey, cream, toffee, etc. In addition, it is also used as apricot, strawberry and other fruit flavors. |
Production method | In the presence of sodium acetate, acetic acid or acetic anhydride and β-phenylethanol are heated and reacted, and the reaction product is washed and distilled under reduced pressure to obtain Phenyl ethyl acetate. In the presence of sodium acetate, it is obtained by the reaction of phenylethanol and acetic anhydride. |