Name | geranyl phenylacetate |
Synonyms | FEMA 2516 geranylalpha-toluate geranyl phenylacetate Geranyl alpha-toluate GERANYL PHENYLACETATE 3,7-dimethylocta-2,6-dien-1-yl phenylacetate (2E)-3,7-Dimethyl-2,6-octadienyl phenylacetate (2E)-3,7-dimethylocta-2,6-dien-1-yl phenylacetate TRANS-3 7-DIMETHYL-2 6-OCTADIEN-1-YL PHENYLACETATE 3,7-dimethyl-2,6-octadienylester,(e)-benzeneaceticaci 3,7-dimethyl-2,6-octadienylester,(E)-Benzeneaceticacid Benzeneacetic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)- Benzeneacetic acid, 3,7-dimethyl-2,6-octadienyl ester, (E)-- Acetic acid, phenyl-, 3,7-dimethyl-2,6-octadienyl ester, (E)- |
CAS | 102-22-7 |
EINECS | 203-014-7 |
InChI | InChI=1/C18H24O2/c1-15(2)8-7-9-16(3)12-13-20-18(19)14-17-10-5-4-6-11-17/h4-6,8,10-12H,7,9,13-14H2,1-3H3/b16-12+ |
Molecular Formula | C18H24O2 |
Molar Mass | 272.38 |
Density | 0.972g/mLat 25°C(lit.) |
Boling Point | 278°C(lit.) |
Flash Point | >230°F |
JECFA Number | 1020 |
Water Solubility | 92.8μg/L at 25℃ |
Vapor Presure | 0.007Pa at 25℃ |
Refractive Index | n20/D 1.509(lit.) |
Physical and Chemical Properties | Light yellow, slightly viscous liquid. With honey and rose-like aroma. Flash point 99 ° C, optical rotation ± 1 ° miscible in ethanol, ether and chloroform, a few insoluble in water. |
WGK Germany | 2 |
RTECS | CY1595900 |
Toxicity | Both the acute oral LD50 value in rats and the acute dermal UD 50 value in rabbits exceeded 5 g/kg (Russell, 1973). |
FEMA | 2516 | GERANYL PHENYLACETATE |
LogP | 6.18 at 25℃ |
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 1.6g. The equivalence factor (e) in the calculation is taken as 136.2. |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): soft drinks 1.1; Cold drinks 3.1; Candy 6.7; Baked goods 4.7; pectin 11. Moderate limits (FDA § 172.515,2000). |
Use | GB 2760 96 specifies the permitted use of flavorants. Mainly used in the preparation of honey, apricot, apple, peach, fig flavor. |
production method | is derived from the action of geraniol and phenylacetyl chloride. |