Phenethyl acetate

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.

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.

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.

The Uses of Phenethyl acetate

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.

The Uses of Phenethyl acetate

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.

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.

Synthesis Reference(s)

Journal of the American Chemical Society, 96, p. 8113, 1974 DOI: 10.1021/ja00833a047
Tetrahedron Letters, 31, p. 2273, 1990 DOI: 10.1016/0040-4039(90)80204-Y

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