Ethyl phenylacetate
(Synonyms: 苯乙酸乙酯) 目录号 : GC60822
Ethylphenylacetate是一种天然香料，其感官阈值接近73µg/L。Ethylphenylacetate是一种毒性较小且对环境更友好的溶剂，是非诱变性的，并且是一种犹太食品添加剂。Ethylphenylacetate可使葡萄酒具有强烈的蜂蜜样特性。
Cas No.:101-97-3
Sample solution is provided at 25 µL, 10mM.
;)
,-1-7$$$37316672.jpg');)
;)
;)
$$$36806353.jpg');)
;33(7)%EF%BC%9A546-561$$$37156877.jpg');)
;)
;)
;)
%201124-1138.$$$35908550.jpg');)
%20766-780.$$$37100057.jpg');)
%20418-432.$$$36893736.jpg');)
%EF%BC%9A-240-255.$$$35108512.jpg');)
533-545$$$36543525.jpg');)
%201-13.$$$36600053.jpg');)
;)
Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Ethyl phenylacetate is a natural flavouring ingredien, and its sensory threshold is near 73 µg/L. Ethyl phenylacetate is a "greener" solvent with low toxicity. Ethyl phenylacetate is a non-mutagenic and is a Kosher food additive. Ethyl phenylacetate gives to the wines a strong honey-like character[1][2][3].
[1]. Tat L, et al. Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound. J Agric Food Chem. 2007 Jun 27;55(13):5205-12. [2]. Clark L, et al. Aerosolized essential oils and individual natural product compounds as brown treesnake repellents. Pest Manag Sci. 2002 Aug;58(8):775-83. [3]. Mary M. Caruso, et al. Full Recovery of Fracture Toughness Using a Nontoxic Solvent-Based Self-Healing System. Advances in Functional Materials 18(13), 1898-1904, (2008).
| Cas No. | 101-97-3 | SDF | |
| 别名 | 苯乙酸乙酯 | ||
| Canonical SMILES | O=C(OCC)CC1=CC=CC=C1 | ||
| 分子式 | C10H12O2 | 分子量 | 164.2 |
| 溶解度 | 储存条件 | Store at -20°C | |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
||
| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
 |
1 mg | 5 mg | 10 mg |
| 1 mM | 6.0901 mL | 30.4507 mL | 60.9013 mL |
| 5 mM | 1.218 mL | 6.0901 mL | 12.1803 mL |
| 10 mM | 0.609 mL | 3.0451 mL | 6.0901 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Bioproduction of Natural Phenethyl Acetate, Phenylacetic Acid, Ethyl phenylacetate, and Phenethyl Phenylacetate from Renewable Feedstock
ChemSusChem 2022 May 6;15(9):e202102645.PMID:35068056DOI:10.1002/cssc.202102645.
Natural phenethyl acetate (PEA), phenylacetic acid (PAA), Ethyl phenylacetate (Et-PA), and phenethyl phenylacetate (PE-PA) are highly desirable aroma chemicals, but with limited availability and high price. Here, green, sustainable, and efficient bioproduction of these chemicals as natural products from renewable feedstocks was developed. PEA and PAA were synthesized from l-phenylalanine (l-Phe) via novel six- and five-enzyme cascades, respectively. Whole-cell-based cascade biotransformation of 100 mm l-Phe in a two-phase system (aqueous/organic: 1 : 0.5 v/v) containing ethyl oleate or biodiesel as green solvent gave 13.6 g L-1 PEA (83.1 % conv.) and 11.6 g L-1 PAA (87.1 % conv.), respectively. Coupled fermentation and biotransformation approach produced 10.4 g L-1 PEA and 9.2 g L-1 PAA from glucose or glycerol, respectively. The biosynthesized PAA was converted to natural Et-PA and PE-PA by esterification using lipases with ethanol or 2-phenylethanol derived from sugar, affording 2.7 g L-1 Et-PA (83.1 % conv.) and 4.6 g L-1 PE-PA (96.3 % conv.), respectively.
Synthesis of Ethyl phenylacetate by lyophilized mycelium of Aspergillus oryzae
Appl Microbiol Biotechnol 2005 Jun;67(5):637-40.PMID:15650849DOI:10.1007/s00253-004-1830-0.
Lyophilized mycelia of Aspergillus oryzae CBS 102.07, Aspergillus oryzae MIM, Rhizopus oryzae CBS 112.07, Rhizopus oryzae CBS 391.34, Rhizopus oryzae CBS 260.28 and Rhizopus oryzae CBS 328.47 were tested in this study to select the best biocatalysts for ethanol acylation with phenylacetic acid. The mycelium-bound carboxylesterase activity of A. oryzae MIM, which exhibited the best performances, was initially investigated at 50 degrees C, either in 0.1 M phosphate buffer or in n-heptane to catalyse the hydrolysis or the synthesis, respectively, of Ethyl phenylacetate. The results in terms of product and substrate concentrations versus time were used to estimate the maximum molar conversions at equilibrium, the equilibrium constants, and the times needed to reach half maximum conversions, thus providing sufficient information about this biotransformation. The values of the apparent equilibrium constants, estimated at 20 degrees C
Methanolysis of ethyl esters of N-acetyl amino acids catalyzed by cyclosophoraoses isolated from Rhizobium meliloti
Carbohydr Res 2008 Feb 4;343(2):274-81.PMID:18045579DOI:10.1016/j.carres.2007.10.033.
Methanolysis of four ethyl esters, N-acetyl-L-phenylalanine ethyl ester, N-acetyl-l-tyrosine ethyl ester, N-acetyl-l-tryptophan ethyl ester, and Ethyl phenylacetate was catalyzed by a mixture of microbial cyclooligosaccharides termed cyclosophoraoses isolated from Rhizobium meliloti. Cyclosophoraoses [cyclic-(1-->2)-beta-d-glucans, collectively 'Cys'] are a mixture of large-ring molecules consisting of various numbers of glucose residues (17-27) linked by beta-(1-->2)-glycosidic bonds. Cys as a catalytic carbohydrate enhanced the methanolysis about 233-fold for N-acetyl-L-tyrosine ethyl ester in comparison with a control. The effect of dry organic solvents on the methanolysis of N-acetyl-L-tyrosine ethyl ester was investigated by high-performance liquid chromatography (HPLC), and it was found that the rate enhancement correlated closely with the hydrophobicity of the solvent.
Sweet-like off-flavor in Aglianico del Vulture wine: Ethyl phenylacetate as the mainly involved compound
J Agric Food Chem 2007 Jun 27;55(13):5205-12.PMID:17530858DOI:10.1021/jf0637067.
Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by consumers. Aglianico wine from the Italian region "Basilicata" is an example of a promising product strictly connected to the territory; nevertheless, it is affected by a frequent sweet-like off-flavor. In this study the compositional cause of this off-flavor was investigated by SPME-GC-olfactometry, SPME-GC-MS, and sensory tests. Ethyl phenylacetate (EPhA) was found to be the compound mainly responsible, and its sensory threshold was determined near 73 microg/L; products with the odorant concentration near and up to these values were always recognized as significantly different from the other wines and were often far from wine technical pleasantness; besides EPhA gave to the wines a strong honey-like character. Some preliminary hypotheses about its mechanism of formation (shikimate pathway) are presented in this study: these hypotheses could explain the correlation between EPhA and volatile phenols that was found by both sensory tests and GC quantitative analysis of wines affected by different levels of defect.
Characterization of Korean Distilled Liquor, Soju, Using Chemical, HS-SPME-GC-MS, and Sensory Descriptive Analysis
Molecules 2022 Apr 9;27(8):2429.PMID:35458627DOI:10.3390/molecules27082429.
The volatile compounds and sensory profiles of 18 different types of distilled soju, chosen with regard to various raw materials and distillation methods (atmospheric vs. vacuum), were explored using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive analysis. General chemical properties such as pH, total acidity (TA), total soluble solids (°Brix), and lactic acid concentration were also determined. A total of 56 volatile compounds, comprising 31 esters, 11 alcohols, 1 acid, 4 aldehydes, 3 ketones, and 6 miscellaneous compounds, were identified. From the principal component analysis (PCA) of the volatile data, samples made using atmospheric distillation such as MSO and PJU showed a clear difference from decompressed distillation samples. Based on the PCA of the sensory data, there was also a clear distinction between samples by their distillation method. To explore relationships among chemical, volatile, and sensory data sets, multiple factor analysis (MFA) was applied. Yeasty and earthy flavors showed a close relationship with 1-nonanol, octatonic acid, and longer-chain esters such as Ethyl phenylacetate and ethyl tetradecanoate, and with chemical parameters such as TA, °Brix, and lactic acid.