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펜에틸알코올 구조식 이미지
카스 번호:
Phenethyl alcohol
2-PEA;Mellol;beta-PEA;FEMA 2858;(beta-pea);NSC 406252;Phenethanol;beta-P.E.A.;2-Phenethanol;β-Phenethylol
포뮬러 무게:
MOL 파일:

펜에틸알코올 속성

−27 °C(lit.)
끓는 점
219-221 °C750 mm Hg(lit.)
1.020 g/mL at 20 °C(lit.)
증기 밀도
4.21 (vs air)
1 mm Hg ( 58 °C)
n20/D 1.5317(lit.)
216 °F
저장 조건
Store at RT.
Miscible with chloroform.
물리적 상태
Clear colorless
6-7 (20g/l, H2O, 20℃)
20 g/L (20 ºC)
JECFA Number
Stable. Substances to be avoided include strong acids and strong oxidizing agents. Combustible.
CAS 데이터베이스
60-12-8(CAS DataBase Reference)
  • 위험 및 안전 성명
  • 위험 및 사전주의 사항 (GHS)
위험품 표기 Xn
위험 카페고리 넘버 21/22-36/38-36-22
안전지침서 26-28-36/37-36/37/39
유엔번호(UN No.) UN 2810 6.1/PG 3
WGK 독일 1
RTECS 번호 SG7175000
자연 발화 온도 410 °C
위험 등급 6.1
포장분류 III
HS 번호 29062990
유해 물질 데이터 60-12-8(Hazardous Substances Data)
독성 LD50 orally in rats: 1790 mg/kg (Jenner)
신호 어: Warning
유해·위험 문구:
암호 유해·위험 문구 위험 등급 범주 신호 어 그림 문자 P- 코드
H302 삼키면 유해함 급성 독성 물질 - 경구 구분 4 경고 P264, P270, P301+P312, P330, P501
H311 피부와 접촉하면 유독함 급성 독성 물질 - 경피 구분 3 위험 P280, P302+P352, P312, P322, P361,P363, P405, P501
H315 피부에 자극을 일으킴 피부부식성 또는 자극성물질 구분 2 경고 P264, P280, P302+P352, P321,P332+P313, P362
H319 눈에 심한 자극을 일으킴 심한 눈 손상 또는 자극성 물질 구분 2A 경고 P264, P280, P305+P351+P338,P337+P313P
P280 보호장갑/보호의/보안경/안면보호구를 착용하시오.
P321 (…) 처치를 하시오.
P305+P351+P338 눈에 묻으면 몇 분간 물로 조심해서 씻으시오. 가능하면 콘택트렌즈를 제거하시오. 계속 씻으시오.
P405 밀봉하여 저장하시오.

펜에틸알코올 C화학적 특성, 용도, 생산

화학적 성질

colourless liquid

화학적 성질

Phenylethyl alcohol is a clear, colorless liquid with an odor of rose oil. It has a burning taste that irritates and then anesthetizes mucous membranes.

화학적 성질

Phenethyl alcohol is the main component of rose oils obtained from rose blossoms. It occurs in smaller quantities in neroli oil, ylang-ylang oil, carnation oil, and geranium oils. Since the alcohol is rather soluble in water, losses occur when essential oils are produced by steam distillation.
Properties. Phenylethyl alcohol is a colorless liquid with a mild rose odor. It can be dehydrogenated catalytically to phenylacetaldehyde and oxidized to phenylacetic acid (e.g.,with chromic acid). Its fatty acid esterswith lowermolecularmass, as well as some alkyl ethers, are valuable fragrance and flavor substances.
Production. Many syntheticmethods are known for preparing phenylethyl alcohol; the following are currently of industrial importance: 1) Friedel–Crafts reaction of benzene and ethylene oxide: In the presence of molar quantities of aluminum chloride, ethylene oxide reacts with benzene to give an addition product, which is hydrolyzed to phenylethyl alcohol:
Formation of by-products, such as 1,2-diphenylethane, is largely avoided by using an excess of benzene at low temperature. Special purification procedures are required to obtain a pure product that is free of chlorine and suitable for use in perfumery.
2) Hydrogenation of styrene oxide: Excellent yields of phenylethyl alcohol are obtainedwhen styrene oxide is hydrogenated at low temperature, using Raney nickel as a catalyst and a small amount of sodium hydroxide.
Uses. Phenylethyl alcohol is used frequently and in large amounts as a fragrance material. It is a popular component in rose-type compositions, but it is also used in other blossom notes. It is stable to alkali and, therefore, ideally suited for use in soap perfumes.

화학적 성질

Phenethyl alcohol has a characteristic rose-like odor and an initially slightly bitter taste, then sweet and reminiscent of peach.


Reported found (as is or esterified) in several natural products: rose concentrate, rose absolute (60% or more) and rose distillation waters; also found in the essential oils of neroli, ylang-ylang, narcissus, hyacinth, lily, tea leaves, Michelia champaca, Pandamus odoratissimus, Congo and Réunion geranium, tobacco and other oils. It has been identified in wines. It has also been reported found in over 200 foods and beverages including apple, apricot, orange juice, orange peel, many berries, bilberry, cherry, grapefruit, peach, raisin, blackberry, guava, grapes, melon, papaya, asparagus, cabbage, leek, potato, rutabaga, tomato, Mentha oils, cinnamon, ginger, breads, butter, saffron, mustard, mango, many cheeses, butter, milk, cooked chicken, cognac, hop oil, beer, rum, whiskies, cider, sherry, cocoa, coffee, tea, nuts, oats, honey, soybean, coconut meat, avocado, olive, passion fruit, plum, beans, mushroom, starfruit, mango, tamarind, fruit brandies, fig, gin, rice, quince, radish, litchi, sukiyaki, calamus, licorice, buckwheat, watercress, elderberry fruit, kiwifruit, loquat, Tahiti and Bourbon vanilla, mountain papaya, endive, lemon balm, clary sage, shrimps, crab, Chinese quince, lamb’s lettuce, truffle and maté.


phenethyl alcohol is used to mask odor and also as a preservative.




Pharmaceutic aid (antimicrobial). In flavors and perfumery (esp rose perfumes).

생산 방법

Phenylethyl alcohol is prepared by reduction of ethyl phenylacetate with sodium in absolute alcohol; by hydrogenation of phenylacetaldehyde in the presence of a nickel catalyst; or by addition of ethylene oxide or ethylene chlorohydrin to phenylmagnesium bromide, followed by hydrolysis. Phenylethyl alcohol also occurs naturally in a number of essential oils, especially rose oil.

제조 방법

From toluene, benzene or styrene.

Aroma threshold values

Detection: 0.015 ppb to 3.5 ppm; recognition: 1.2 ppm. Aroma characteristics at 1.0%: floral honey, yeasty bready, musty fresh and sweet.

Taste threshold values

Taste characteristics at 20 ppm: mushroom-like, rose floral, sweet, rosy, bready with honey nuances.

Pharmaceutical Applications

Phenylethyl alcohol is used as an antimicrobial preservative in nasal, ophthalmic, and otic formulations at 0.25–0.5% v/v concentration; it is generally used in combination with other preservatives.Phenylethyl alcohol has also been used on its own as an antimicrobial preservative at concentrations up to 1% v/v in topical preparations. At this concentration, mycoplasmas are inactivated within 20 minutes, although enveloped viruses are resistant.Phenylethyl alcohol is also used in flavors and as a perfumery component, especially in rose perfumes.

Safety Profile

Moderately toxic by ingestion and skin contact. A skin and eye irritant. Experimental teratogenic effects. Other experimental reproductive effects. Causes severe central nervous system injury to experimental animals. Mutation data reported. Combustible when exposed to heat or flame; can react with oxidzing materials. To fight fEe, use CO2, dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes


Phenylethyl alcohol is generally regarded as a nontoxic and nonirritant material. However, at the concentration used to preserve eye-drops (about 0.5% v/v) or above, eye irritation may occur.
LD50 (rabbit, skin): 0.79 g/kg
LD50 (rat, oral): 1.79 g/kg


Phenylethyl alcohol is stable in bulk, but is volatile and sensitive to light and oxidizing agents. It is reasonably stable in both acidic and alkaline solutions. Aqueous solutions may be sterilized by autoclaving. If stored in low-density polyethylene containers, phenylethyl alcohol may be absorbed by the containers. Losses to polypropylene containers have been reported to be insignificant over 12 weeks at 30°C. Sorption to rubber closures is generally small.
The bulk material should be stored in a well-closed container, protected from light, in a cool, dry place.

Purification Methods

Purify the ethanol by shaking it with a solution of ferrous sulfate, and the alcohol layer is washed with distilled water and fractionally distilled. [Beilstein 6 IV 3067.]

비 호환성

Incompatible with oxidizing agents and protein, e.g. serum. Phenylethyl alcohol is partially inactivated by polysorbates, although this is not as great as the reduction in antimicrobial activity that occurs with parabens and polysorbates.

Regulatory Status

Included in the FDA Inactive Ingredients Database (nasal, ophthalmic, and otic preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

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