| Identification | More | [Name]
PHENETHYL FORMATE | [CAS]
104-62-1 | [Synonyms]
2-PHENYLETHYL FORMATE
BETA PHENYL ETHYL FORMATE
B-PHENYLETHYL FORMATE
FEMA 2864
FORMIC ACID 2-PENTYLETHYL ESTER
FORMIC ACID 2-PHENYLETHYL ESTER
FORMIC ACID PHENETHYL ESTER
PE FORMATE
PHENETHYL FORMATE
PHENYL ETHYL FORMATE
PHENYLETHYL METHANOATE
2-Fenylethylester kyseliny mravenci
2-fenylethylesterkyselinymravenci
2-Phenethyl formate
Benzeneethanol, formate
Benzylcarbinyl formate
benzylcarbinylformate
beta-Phenethyl formate
Phenethyl alcohol, formate
phenethylalcohol,formate | [EINECS(EC#)]
203-220-7 | [Molecular Formula]
C9H10O2 | [MDL Number]
MFCD00021046 | [Molecular Weight]
150.17 | [MOL File]
104-62-1.mol |
| Chemical Properties | Back Directory | [Boiling point ]
226 °C(lit.) | [density ]
1.058 g/mL at 25 °C(lit.)
| [FEMA ]
2864 | [refractive index ]
n20/D 1.5075(lit.)
| [Fp ]
196 °F
| [storage temp. ]
2-8°C | [form ]
clear liquid | [color ]
Colorless to Light yellow | [Odor]
at 100.00 %. rose green hyacinth watercress herbal | [biological source]
synthetic | [Odor Type]
floral | [JECFA Number]
988 | [Major Application]
flavors and fragrances | [Cosmetics Ingredients Functions]
PERFUMING | [InChI]
1S/C9H10O2/c10-8-11-7-6-9-4-2-1-3-5-9/h1-5,8H,6-7H2 | [InChIKey]
IKDIJXDZEYHZSD-UHFFFAOYSA-N | [SMILES]
[H]C(=O)OCCc1ccccc1 | [LogP]
1.96 | [CAS DataBase Reference]
104-62-1(CAS DataBase Reference) | [EPA Substance Registry System]
Formic acid, 2-phenylethyl ester (104-62-1) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
43 | [Safety Statements ]
36/37 | [WGK Germany ]
2
| [RTECS ]
LQ9400000
| [TSCA ]
TSCA listed | [HS Code ]
2915.13.1000 | [Storage Class]
10 - Combustible liquids | [Hazard Classifications]
Skin Sens. 1 | [Toxicity]
The acute oral LD50 value in rats was reported to be 3.22 ml/kg (2.82-3.67 ml/kg) (Levenstein, 1973a).The acute dermal LD50 value was reported as > 5 ml/kg in the rabbit (Levenstein, 1973b). |
| Hazard Information | Back Directory | [Chemical Properties]
Phenethyl formate has a green herbaceous and rose-like odor reminiscent of hyacinth and chrysanthemum with a bittersweet
flavor suggestive of unripe plum. It is not very stable. | [Occurrence]
Reported found in several natural products including sour cherry, fresh blackberry, grape, raspberry, cranberry,
tomato, vinegar, wheaten bread, crisp bread, cognac, rum, brandy, bourbon whiskey, whiskies, rose wine, port wine, tobacco, barlery,
coffee, tea, black tea, litchi, cider, sherry and cocoa. | [Uses]
flavors and fragrances | [Definition]
ChEBI: A formate ester of 2-phenylethanol. | [Preparation]
By direct esterification of phenethyl alcohol with formic acid. | [Aroma threshold values]
Detection: 270 ppb. Aroma characteristics at 1.0%: musty, earthy cocoa, slightly sweet honey, yeasty and
bready with fermented fruit and tropical nuances. | [Taste threshold values]
Taste characteristics at 10 ppm: musty cocoa, honey, yeasty grain, alcoholic with fruity and tropical nuances. |
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