Isoamyl Phenylacetate , 97% , 102-19-2
CAS NO.：102-19-2
Empirical Formula: C13H18O2
Molecular Weight: 206.28
MDL number: MFCD00026517
EINECS: 203-012-6
| Pack Size | Price | Stock | Quantity |
| 25ML | RMB29.60 | In Stock |
|
| 100ML | RMB105.60 | In Stock |
|
| 500ML | RMB379.20 | In Stock |
|
| others | Enquire |
PRODUCT Properties
| Boiling point: | 268 °C(lit.) |
| Density | 0.98 |
| vapor pressure | 0.907Pa at 25℃ |
| FEMA | 2081 | ISOAMYL PHENYLACETATE |
| refractive index | n |
| Flash point: | >230 °F |
| form | clear liquid |
| color | Colorless to Almost colorless |
| Odor | at 10.00 % in dipropylene glycol. sweet honey cocoa balsam chocolate castoreum animal |
| Odor Type | chocolate |
| Water Solubility | 63.049mg/L at 25℃ |
| JECFA Number | 1014 |
| LogP | 4.08 at 25℃ |
Description and Uses
Isoamyl phenylacetate has a sweet, pleasant odor reminiscent of cocoa with a slight birch-tar undertone. May be prepared by esterification of phenylacetic acid with isoamyl alcohol in the presence of concentrated sulfuric acid; by heating benzyl nitrile and isoamyl alcohol in the presence of excess concentrated H2S04.
Used in Carnation and other perfume compositions for its sweetness, fruity, almost rosy notes, delicate floralness and good performance in talcum and other functional products. Finds extensive use in flavor compositions for imitation Butter, Chocolate, Cocoa, Honey, Licorice, Peach, etc. With traces of Castoreum, il introduces interesting effects in Cocoa, and Anethole gives naturalness to Licorice flavoring. Due to its high boiling point, it performs excellently in baked goods.
