Chemical Properties
Phenethyl acetate has a floral odor reminiscent of rose with a honey-like undertone and a sweet, fruit-like taste reminiscent
of raspberry.
Chemical Properties
CLEAR COLORLESS TO PALE YELLOW LIQUID
Chemical Properties
Phenethyl acetate occurs in a number of essential oils and is a volatile aroma component of many fruits
and alcoholic beverages. Phenylethyl acetate is a colorless liquid with a fine rose
scent and a secondary, sweet, honey note. It is used in perfumery as a modifier of
phenylethyl alcohol, for example, in rose and lilac compositions. In addition, it is
used in a large number of aromas, in keeping with its natural occurrence.
Occurrence
Reported found in apple, banana, currants, guava, grapes, pineapple, tomato, strawberry, melon, cinnamon,
cassia leaf, clove bud, peppermint oil, vinegar, breads, cheeses, butter, beer, cognac, whiskies, cider, sherry, grape vines, tea, Arctic
bramble, olive, passion fruit, plum, mushroom, starfruit, Bantu beer, mango, fermented radish, litchi, wort, Bourbon vanilla, brandy,
naranjilla fruit, lamb’s lettuce and eucalyptus oil.
Uses
Phenylethyl acetate mantains the typical rose notes of Phenylethanol with a more intense honey profile which is perfect for fruit and alcoholic drink applications. It is used as a pharmaceutical intermediate and also it holds application in gas chromatography and liquid chromatography.
Uses
2-Phenethyl acetate is a highly valued natural volatile ester with a rose-like odour and is widely used to add scent or flavour to cosmetics, soaps, foods and drinks.
Definition
ChEBI: The acetate ester of 2-phenylethanol.
Preparation
By acetylation of phenylethyl alcohol.
Aroma threshold values
Detection: 3 to 5 ppm
Taste threshold values
Taste characteristics at 50 ppm: fruity, sweet, honey, floral, tropical, rosy with a slight yeasty, honey note
with a cocoa and balsamic nuance.
General Description
Phenethyl acetate is a volatile flavor compound reported to be found in Malaysian cocoa beans, cheddar cheese, wine, brandy, and other grape-derived alcoholic beverages.
Flammability and Explosibility
Non flammable
Biochem/physiol Actions
Taste at 50 ppm
Safety Profile
Moderately toxic by ingestion. Mddly toxic by skin contact. A skin irritant. Combustible when exposed to heat or flame; can react vigorously with oxidizing materials. To fight fire, use alcohol foam, CO2, and dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS
