フェニル酢酸メチル
フェニル酢酸メチル · メチル=フェニルアセタート · ベンゼン酢酸メチル · 2-フェニル酢酸メチル · メチルフェニルアセテート · メチル 2-フェニルアセタート · アカネコール · Methyl 2-phenylacetate

識別子と物理属性
| CAS No. | 101-41-7 |
|---|---|
| 分子式 | C9H10O2 |
| 平均分子量 | 150.17 g/mol |
| 単同位体質量 | 150.06807956 g/mol |
| SMILES | COC(=O)Cc1ccccc1 |
| InChIKey | CRZQGDNQQAALAY-UHFFFAOYSA-N |
| PubChem CID | 7559 |
| ChEMBL | CHEMBL3189123 |
| ChEBI | CHEBI:167404 |
| EC No. | 202-940-9 |
| DTXSID | DTXSID1044352 |
| 現地名 | フェニル酢酸メチル |
化学・物理的性質
| XLogP | 1.8 |
|---|---|
| 極性表面積 | 26.3 |
| 水素結合供与体数 | 0 |
| 水素結合受容体数 | 2 |
| 回転可能結合数 | 3 |
| 重原子数 | 11 |
| 形式電荷 | 0 |
| 複雑度 | 126 |
| 物質分類 | Other Classes -> Esters, Other |
| SpringerMaterials Properties | Diamagnetic susceptibility |
| 香料 | Fragrance Ingredient (Methyl phenylacetate) -> IFRA transparency List |
| LogP(分配係数) | log Kow = 1.821.83 |
| 臭い | Honey, jasmine odorジプロピレングリコール中10.00%。甘いフローラル ハニー スパイス ワキシー アーモンド |
| 味 | Honey, JasmineTaste threshold: Taste characteristics at 30 ppm: Floral, honey, spice, waxy and sweet |
| 食品添加物 | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 密度 | 1.062 g/mL1.061-1.0671.066 g/mL at 20 °C (lit.) |
| 香味料 | EU Flavoring substances |
| Color/Form | Colorless liquid |
| 溶解度 | Soluble in most organic solvents1:6 in 60% alcoholinsoluble in water, glycerin and propylene glycol.Insoluble in water, glyceryl, propylene glycolsoluble in oils1 mL in 6 mL 60% ethanol (in ethanol)クロロホルム(微量)、メタノール(微量)水と混和します。 |
| 沸点 | 215 °C215.00 to 217.00 °C. @ 760.00 mm Hg218 °C (lit.) |
| 融点 | 107-115 °C |
| 蒸気圧 | 16.9-75Pa at 20℃ |
| FEMA | 2733 | METHYL PHENYLACETATE |
| 屈折率 | n20/D 1.503(lit.) |
| 引火点 | 195 °F |
| 貯蔵条件 | Store below +30°C. |
| 色 | 無色 |
| 比重 | 1.07 |
| においのタイプ | ハニー |
| 由来生物 | synthetic |
| Merck | 14,7268 |
| JECFA Number | 1008 |
| BRN | 878795 |
| 安定性 | 安定。可燃性。強酸化剤、強塩基とは相容れない。 |
| InChI | 1S/C9H10O2/c1-11-9(10)7-8-5-3-2-4-6-8/h2-6H,7H2,1H3 |
| InChIKey | CRZQGDNQQAALAY-UHFFFAOYSA-N |
| SMILES | COC(=O)Cc1ccccc1 |
| LogP(分配係数) | 1.91-2.09 at 21.9-25℃ |
| CAS データベース | 101-41-7(CAS DataBase Reference) |
| NISTの化学物質情報 | Benzeneacetic acid, methyl ester(101-41-7) |
| EPAの化学物質情報 | Methyl phenylacetate (101-41-7) |
化学的特性
Methyl phenylacetate is a clear colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. It 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.
安全性と法規制
| GHS 分類 | This chemical does not meet GHS hazard criteria for 99.8% (1661 of 1664) of all reports.Not ClassifiedAggregated GHS information provided per 1664 reports by companies from 3 notifications to the ECHA C&L Inventory.WarningH227: Combustible liquid [Warning Flammable liquids]P210, P280, P370+P378, P403, and P501 (click each P-code to see the statement) |
|---|---|
| 規制情報 | Chemical: Benzeneacetic acid, methyl esterCommission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Status: Active Update: 03-05-2018 https://echa.europa.eu/registration-dossier/-/registered-dossier/16699Benzeneacetic acid, methyl ester: Does not have an individual approval but may be used under an appropriate group standard |
| その他の安全情報 | IMAP assessments - Benzeneacetic acid, methyl ester: Human health tier I assessment |
| 火災の可能性 | Combustible liquid. |
| 有害性の概要 | A mild skin irritant[RTECS] Safe when used as a flavoring agent in food[JECFA] May cause irritation[Alfa Aesar MSDS] See Phenylacetic acid. |
| FDA 要件 | Methyl phenylacetate is a food additive permitted for direct addition to food for human consumption as a synthetic flavoring substance and adjuvant in accordance with the following conditions: a) they are used in the minimum quantity required to produce their intended effect, and otherwise in accordance with all the principles of good manufacturing practice, and b) they consist of one or more of the following, used alone or in combination with flavoring substances and adjuvants generally recognized as safe in food, prior-sanctioned for such use, or regulated by an appropriate section in this part. |
| Other Hazardous Reactions | Conditions to avoid: Heat, flames and sparks. |
| Hazard Classes and Categories | Not Classified |
| Skin, Eye, and Respiratory Irritations | A skin irritant. |
| Hazardous Reactivities and Incompatibilities |
用途
用途
有機合成原料。
天然物の起源
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).
使用
Methyl phenylacetate is utilized for partition coefficient measurement experiments. It is mainly used in the flavor industry and in perfumes to impart honey scents. Further, it acts as a precursor to prepare synthetic perfumes. It acts as an acylating agent and involved in the enantioselective acylation of beta-lactam intermediate using penicillin G amidase.
一般的な説明
Methyl phenylacetate has been identified in the volatile fraction of beewax absolute oil, dried fruiting bodies of Boletus auripes, Chinese fermented black soybeans and peated malt.
製法・合成法
製造方法
Methyl phenylacetate is synthesized from phenylacetonitrile by hydrolysis and esterification. Put methanol into a dry glass-lined reaction pot, stir and cool to below 30°C, add sulfuric acid dropwise, heat up to 90°C after adding, and start adding phenylacetonitrile dropwise, control the temperature at about 95°C, and finish adding in 1.5h. After reacting at 95-100 °C for 6 h, it was cooled to below 40 °C and diluted with water equivalent to about 0.6 times the reaction solution. The acid water was separated by standing, and a saturated sodium carbonate solution was added for neutralization and washing, and the aqueous layer was discarded. It is dehydrated with anhydrous calcium chloride and fractionated under reduced pressure to obtain methyl phenylacetate with a yield of 80%.