Deskripsi Produk

Informasi dhasar Phenethyl Acetatate alami

Jeneng Produk:	Phenethyl alami Acetate
Padhanane:	Asam asetat Ester phenethyl; asam asetat 2-phenylethyl ester; 2-phenylethyl Acetate; FEMA 2857; beta phenl etyl asetat; beta-phenethyl asetat; b-phennylethyl Asetat; phenethyl asetate
CAS:	103-45-7
Mf:	C10H12O2
Mw:	164.2
EineCs:	203-113-5
Kategori Produk:	Macem-macem; blok bangunan; C10 menyang C11; senyawa karbony; sintesis kimia; ester; blok bangunan organik; digunakake ing kosmetik lan sinetron.
File mol:	103-45-7.mol

Properti Kimia Asli Natural

Titik lebur	-31 ° C
Titik Giling	238-239 ° C (lit.)
Kapadhetan	1.032 g / ml ing 25 ° C (Lit.)
Kapadhetan uap	5.67 (vs udhara)
Indeks Refleksi	N20 / d 1.498 (lit.)
FEMA	2857 \| Phenethyl Acetate
FP	215 ° F
Temp panyimpenan.	Simpen ing ngisor + 30 ° C.
Formulir	rapi
Kelarutan banyu	Ngabaikan
Jecfa Nomer	989
Brn	638179
Incipey	Mdhyemxufsjv-uhfffaoysa-n
Rujukan Database CAS	103-45-7 (referensi database CAS)
Cathetan Kimia NIST	Asam asetat, 2-Phenylethyl ester (103-45-7)
Sistem Registri EPA	2-phenylethyl asetate (103-45-7)

Informasi safsely safety acetate alami alami

Kode Hazard	Xi
Pernyataan Resiko	36/37/38
Pratelan safety	24 / 25-36-26
WGK Jerman	1
RTEK	AJ2220000
Tsca	Ya
Kode hs	29153990

Panggunaan Acetat Phenethyl alami

Properties Kimia	Tanpa warna tanpa Cairan kuning pucet
Kedadahan	Kacarita ditemokake ing Apple, pisang, currants, juva, anggur, nanas, tomat, strawberry, melon, kayu legi, godhong cassia, cengkeh bud, minyak peppermint, cuka, roti, butter, bir, cognac, repiskey, cider, sherry, anggur anggur, teh, artik bramble, zaitun, woh semangat, plum, jamur, starfruit, bantu bir, mangga, Radish Fermented, Litchi, Wort, Bourbon Vanilla, Brandy, Woh Naranjilla, Lettuce Domba lan minyak eucalyptus.
Preparation	Dening acetylation of phenlethyl alkohol.
Definisi	Chebi: acetate Ester 2-phenylantanol.
Nilai ambang Aroma	Deteksi: 3 nganti 5 ppm
Nilai ambang rasa	Karakteristik Rasa Ing 50 ppm: fruity, manis, madu, kembang, tropis, rosy kanthi sithik, Cathetan Madu karo nance koko lan balsamic.
Gambar Keamanan	Beracun kanthi beracun ingestion. Moda beracun dening kontak kulit. Gangguan kulit. Dibakar nalika kapapar panas utawa nyala; bisa menehi reaksi kanthi kuat kanthi bahan oksidasi. Menyang Geni, gunakake umpluk alkohol, CO2, lan bahan kimia garing. Nalika digawe panas Pengurapan kasebut ngetokake asap akrid lan wasap sing ngganggu. Deleng uga ester

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