103-45-7 | Phenethyl acetate

Packsize	Purity	Availability	Price	Discounted Price
25g	98%	in stock	$12.00	$8.00
100g	98%	in stock	$37.00	$26.00
500g	98%	in stock	$85.00	$60.00
1kg	98%	in stock	$168.00	$117.00
5kg	98%	in stock	$398.00	$279.00
10kg	98%	in stock	$601.00	$421.00
25kg	98%	in stock	$1,291.00	$904.00
50kg	98%	in stock	$2,407.00	$1,685.00
200kg	98%	in stock	$5,567.00	$3,897.00

Description

• Catalog Number: AB78215
• Chemical Name: Phenethyl acetate
• CAS Number: 103-45-7
• Molecular Formula: C10H12O2
• Molecular Weight: 164.20108
• MDL Number: MFCD00008720
• SMILES: CC(=O)OCCc1ccccc1
• NSC Number: 71927

Computed Properties

• Complexity: 137
• Covalently-Bonded Unit Count: 1
• Heavy Atom Count: 12
• Hydrogen Bond Acceptor Count: 2
• Rotatable Bond Count: 4
• XLogP3: 2.3

Upstream Synthesis Route

Phenethyl acetate is a versatile compound frequently utilized in chemical synthesis to introduce the phenethyl group into various molecules. This ester serves as a valuable building block in the creation of fragrances, flavorings, and pharmaceuticals due to its pleasant aroma and acceptable taste profile. In the field of organic chemistry, Phenethyl acetate is commonly employed as a precursor in the synthesis of organic compounds, offering chemists flexibility in designing and modifying molecular structures. Its unique chemical properties make it a key component in the development of a wide range of products across industries.

Literature

• Fragrance material review on phenethyl acetate.

  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 20120901

• Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase.

  Journal of the science of food and agriculture 20120815

• Early leaf removal impact on volatile composition of Tempranillo wines.

  Journal of the science of food and agriculture 20120315

• Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.

  Journal of industrial microbiology & biotechnology 20120301

• Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma.

  World journal of microbiology & biotechnology 20120301

• A gallotannin-rich fraction from Caesalpinia spinosa (Molina) Kuntze displays cytotoxic activity and raises sensitivity to doxorubicin in a leukemia cell line.

  BMC complementary and alternative medicine 20120101

• Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.

  International journal of food microbiology 20111202

• Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.

  International journal of food microbiology 20110630

• Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetate.

  Enzyme and microbial technology 20110307

• Bis[3α,7α,12α-tris-(4-nitro-benzo-yloxy)-5β-cholan-24-yl] disulfide-ethyl acetate-n-hexane (4/4/1).

  Acta crystallographica. Section E, Structure reports online 20110101

• Genomic approach to study floral development genes in Rosa sp.

  PloS one 20110101

• Antibacterial activity of polyphenols of garcinia indica.

  Indian journal of pharmaceutical sciences 20110101

• Combining the benefits of homogeneous and heterogeneous catalysis with tunable solvents and nearcritical water.

  Molecules (Basel, Switzerland) 20101116

• Nontransgenic genome modification in plant cells.

  Plant physiology 20101101

• Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream.

  International journal of food microbiology 20101015

• Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.

  Journal of food science 20100801

• Searching for monooxygenases and hydrolases in bacteria from an extreme environment.

  Applied microbiology and biotechnology 20100601

• Reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass.

  Microbial cell factories 20100101

• A tritrophic signal that attracts parasitoids to host-damaged plants withstands disruption by non-host herbivores.

  BMC plant biology 20100101

• Integral kinetic model for studying quercetin degradation and oxidation as affected by cholesterol during heating.

  International journal of molecular sciences 20100101

• 1,1'-(p-Phenyl-enedimethyl-ene)dipiperidin-4-one.

  Acta crystallographica. Section E, Structure reports online 20100101

• Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.

  International journal of food microbiology 20090930

• Odorants that induce hygienic behavior in honeybees: identification of volatile compounds in chalkbrood-infected honeybee larvae.

  Journal of chemical ecology 20090901

• Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

  Journal of bioscience and bioengineering 20090801

• Two interacting olfactory transduction mechanisms have linked polarities and dynamics in Drosophila melanogaster antennal basiconic sensilla neurons.

  Journal of neurophysiology 20090701

• Combining silica-based adsorbents and SPME fibers in the extraction of the volatiles of beer: an exploratory study.

  Analytical and bioanalytical chemistry 20090501

• Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits.

  Food microbiology 20080901

• Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

  International journal of food microbiology 20080610

• Linking gene regulation and the exo-metabolome: a comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast.

  BMC genomics 20080101

• Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.

  Journal of food science 20070601

• Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.

  Journal of agricultural and food chemistry 20070418

• Investigating pH and Cu (II) effects on lipase activity and enantioselectivity via kinetic and spectroscopic methods.

  Biotechnology journal 20061101

• The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.

  Yeast (Chichester, England) 20060715

• Biocatalytic reaction and recycling by using CO2-induced organic-aqueous tunable solvents.

  Angewandte Chemie (International ed. in English) 20060710

• An aqueous-organic two-phase bioprocess for efficient production of the natural aroma chemicals 2-phenylethanol and 2-phenylethylacetate with yeast.

  Applied microbiology and biotechnology 20060701

• Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species.

  Journal of industrial microbiology & biotechnology 20060301

• Generation of phenylpropanoid pathway-derived volatiles in transgenic plants: rose alcohol acetyltransferase produces phenylethyl acetate and benzyl acetate in petunia flowers.

  Plant molecular biology 20060301

• Production of 2-phenylethanol and 2-phenylethylacetate from L-phenylalanine by coupling whole-cell biocatalysis with organophilic pervaporation.

  Biotechnology and bioengineering 20051205

• Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.

  International journal of food microbiology 20050915

• Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.

  Journal of agricultural and food chemistry 20050420

• Floral scent emission and pollinator attraction in two species of Gymnadenia (Orchidaceae).

  Oecologia 20050201

• Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation.

  Journal of agricultural and food chemistry 20040908

• Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.

  Journal of agricultural and food chemistry 20031231

• Acetate ester formation in wine by mixed cultures in laboratory fermentations.

  International journal of food microbiology 20030901

• Volatile ester formation in roses. Identification of an acetyl-coenzyme A. Geraniol/Citronellol acetyltransferase in developing rose petals.

  Plant physiology 20030401

• Identification of odors from overripe mango that attract vinegar flies, Drosophila melanogaster.

  Journal of chemical ecology 20030401

• Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.

  Journal of agricultural and food chemistry 20030115

• Induction of volatile emissions in maize by different larval instars of Spodoptera littoralis.

  Journal of chemical ecology 20030101

• Studies on acetate ester production by non-saccharomyces wine yeasts.

  International journal of food microbiology 20011108