W213500
乙酸苄酯
≥99%, FCC, FG
别名:
乙醇酸苄酯, 醋酸苄酯
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关于此项目
线性分子式:
CH3COOCH2C6H5
化学文摘社编号:
分子量:
150.17
FEMA Number:
2135
Council of Europe no.:
204
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.014
EC Number:
205-399-7
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1908121
Organoleptic:
floral; fruity; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor pressure
23 mmHg ( 110 °C)
assay
≥99%
autoignition temp.
862 °F
refractive index
n20/D 1.502 (lit.)
bp
206 °C (lit.)
mp
−51 °C (lit.)
density
1.054 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
floral; fruity; sweet
SMILES string
CC(=O)OCc1ccccc1
InChI
1S/C9H10O2/c1-8(10)11-7-9-5-3-2-4-6-9/h2-6H,7H2,1H3
InChI key
QUKGYYKBILRGFE-UHFFFAOYSA-N
General description
乙酸苄酯是一种脂族风味酯，存在于多种植物油中，例如茉莉、风信子、栀子花和杜鹃花。
Application
- 本研究利用转录组学和蛋白组学方法探讨了有香味和无香味蜡梅基因型在单萜和苯生物合成方面的差异。: 本研究考察了蜡梅不同基因型中单萜和苯类化合物（包括乙酸苄酯）的生物合成途径。通过使用转录组学和蛋白组学方法，研究人员确定了参与这些化合物生产的关键基因和蛋白质，提供了有关其生物合成背后生化机制的见解。这项研究对于理解植物中芳香化合物的代谢工程具有重要影响 （Tian et al., 2019）。
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hcodes
pcodes
Hazard Classifications
Aquatic Chronic 3
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
203.0 °F - closed cup
flash_point_c
95 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Modeling, Simulation, and Kinetic Studies of Solvent-Free Biosynthesis of Benzyl Acetate
Garlapati VK, et al
Journal of Chemistry (2013)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 260-261 (1997)
C Pizarro et al.
Analytica chimica acta, 608(1), 38-47 (2008-01-22)
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC) and multivariate data analysis were applied to classify different vinegar types (white and red, balsamic, sherry and cider vinegars) on the basis of their volatile composition. The collected chromatographic signals were
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W213500-1KG-K | 04061837543746 |
| W213500-25KG-K | 04061837543753 |
| W213500-10KG-K | 04061837543739 |
| W213500-SAMPLE-K | 04061837508455 |