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W285811

苯乙醇

greener alternative

natural, ≥99%, FCC, FG

别名:

2-苯乙醇, β-PEA, β-苯乙醇, PEA, 苄基甲醇

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关于此项目

线性分子式:
C6H5CH2CH2OH
化学文摘社编号:
60-12-8
分子量:
122.16
FEMA Number:
2858
Council of Europe no.:
68
UNSPSC Code:
12164502
PubChem Substance ID:
24901349
Flavis number:
2.019
EC Number:
200-456-2
NACRES:
NA.21
MDL number:
MFCD00002886
Beilstein/REAXYS Number:
1905732
Organoleptic:
honey; floral; rose
Grade:
FG, Halal, Kosher, natural
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

300, 400

grade

FG, Halal, Kosher, natural

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 172.515

vapor density

4.21 (vs air)

vapor pressure

1 mmHg ( 58 °C)

assay

≥99%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.5317 (lit.)

bp

219-221 °C/750 mmHg (lit.)

mp

−27 °C (lit.)

density

1.020 g/mL at 20 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Aligned

organoleptic

honey; floral; rose

SMILES string

OCCc1ccccc1

InChI

1S/C8H10O/c9-7-6-8-4-2-1-3-5-8/h1-5,9H,6-7H2

InChI key

WRMNZCZEMHIOCP-UHFFFAOYSA-N

General description

苯乙醇是一种具有玫瑰花样气味的芳香醇，常用作食品调味品和香料。 它是番茄和蓝奶酪的主要风味挥发物。
我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品，在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。

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pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H302,H319

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2

存储类别

10 - Combustible liquids

wgk

WGK 1

flash_point_f

215.6 °F - closed cup

flash_point_c

102 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBN7662
SHBM2895
SHBM3552
MKCJ2701
MKCF4855

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Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions.
Huang CJ, et al.
Food Research International, 34(4), 277-282 (2001)
Production of 2?Phenylethyl Alcohol by Kluyveromyces marxianus.
Fabre CE, et al.
Biotechnology Progress, 14(2), 270-274 (1998)
Quantitation, evaluation, and effect of certain microorganisms on flavor components of blue cheese.
Anderson DF & Day EA.
Journal of Agricultural and Food Chemistry, 14(3), 241-245 (1966)
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全球贸易项目编号

货号GTIN
W285811-SAMPLE-K04061838257437
W285811-100G-K04061838257420
W285811-1KG-K04061838093547
W285811-25G-K04061838079978