Methyl phenylacetate Chemical Properties
- Melting point:
- 107-115 °C
- Boiling point:
- 218 °C(lit.)
- 1.066 g/mL at 20 °C(lit.)
- 2733 | METHYL PHENYLACETATE
- refractive index
- Flash point:
- 195 °F
- storage temp.
- Store below +30°C.
- Water Solubility
- Miscible with water.
- JECFA Number
- Stable. Combustible. Incompatible with strong oxidizing agents, strong bases.
- CAS DataBase Reference
- 101-41-7(CAS DataBase Reference)
- NIST Chemistry Reference
- Benzeneacetic acid, methyl ester(101-41-7)
- EPA Substance Registry System
- Methyl phenylacetate (101-41-7)
Methyl phenylacetate Usage And Synthesis
Methyl phenylacetate belongs to an ester compound form between the methanol and phenylacetate. It chemical formula is C6H5CH2COOCH3. It is generally found in brandy, capsicum, honey, pepper, some wine, coca and coca products. It is mainly used as a flavouring agent, and is also supplemented into perfumes to enhance honey scents. It is also applied for the partition coefficient measurement experiments. It can also be used as the precursor for the manufacture of synthetic perfumes. In addition, as an acylating agent, it can participate in the enantioselective acylation reaction of beta-lactam intermediate catalyzed by the penicillin G amidase.
Methyl phenyl acetate is an organic compound that is the ester formed from methanol and phenyl acetic acid, with the structural formula C6H5CH2COOCH3. It is a clear colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents.
Methyl phenyl acetate has a strong odor similar to honey. The odor is so strong that recommended smelling is of a solution with 10% or less methyl phenyl acetate. This compound also naturally occurs in brandy, capsicum, coffee, honey, pepper and some wine.
Methyl phenyl acetate is used in the flavor industry and in perfumes to impart honey scents.
Methyl phenylacetate has an intense odor suggestive of honey and jasmine with a sweet, honey-like flavor. May be prepared by methanolic esterification of the corresponding acid or nitrile; by reacting HCL over a solution of benzyl nitrile in methanol.
Methyl phenylacetate has an intense odor suggestive of honey and jasmine. It has a sweet, honey-like flavor.
Reported found in cocoa, coffee, strawberry, pineapple, pepper, hop oil, cognac, peanut, honey, starfruit, Bourbon vanilla, mountain papaya, roasted chicory root and rooibus tea (Aspalathus linearis).
Perfumery, flavors for tobacco, flavoring.
By methanolic esterification of the corresponding acid or nitrile; by reacting HCl over a solution of benzyl nitrile in methanol
Aroma threshold values
Detection: 25 ppb
Taste threshold values
Taste characteristics at 30 ppm: floral, fruity, honey, spice, waxy and sweet
Moderately toxic by ingestion and skin contact. A skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.
Methyl phenylacetate Preparation Products And Raw materials
- Methyl naphthalene-1-acetate
- ETHYL MANDELATE
- ETHYL PHENYLCYANOACETATE
- Methyl 4-hydroxyphenylacetate
- Methyl phenylacetate
- Methyl p-tert-butylphenylacetate
- Methyl phenoxyacetate
- METSULFURON METHYL
- Methyl cyanoacetate
- Methyl benzoylformate
- Phenylacetic acid
- Methyl bromide
- Methyl fluoroacetate
- Methyl acrylate
- Methyl isobutyrylacetate
- Methyl acetate
- 010-82848833- ;010-82848833-
- 400-610-6006; 021-67582000