Description
α-Methylbenzyl acetate has an intensive green odor suggestive of
gardenia with a bitter, acrid taste, interesting on dilution. May be
prepared by acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subsequent acetylation; from 1-bromoethylbenzene and silver acetate in
acetic acid.
Chemical Properties
CLEAR COLOURLESS TO PALE YELLOWISH LIQUID
Chemical Properties
α-Methylbenzyl acetate has an intensive green odor suggestive of gardenia and a bitter, acrid taste, interesting on dilution.
Occurrence
Reported found in gardenia flower oil and avocado.
Definition
ChEBI: 1-Phenylethyl acetate is a carboxylic ester. It is functionally related to a benzyl alcohol.
Preparation
By acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subse quent acetylation; from 1-bromoethylbenzene and silver acetate in acetic acid.
Taste threshold values
Taste characteristics at 12.0 ppm: fruity, berry, green, seedy and slightly nutty.
Flammability and Explosibility
Nonflammable
Metabolism
Although no published data exist on the metabolism of methylphenylcarbinyl acetate, it is likely that hydrolysis to the carbinol and acetic acid is the initial step. Williams (1959) reports studies in which 50% of a dose of (±)-methylphenylcarbinol given to rabbits was excreted as the glucuronide in the urine within 24 hr. There was some evidence of oxidation and demethylation, as mandelic and hippuric acids were found in the urine. Previously, El Masry, Smith
