Methyl phenylacetate
Methyl 2-phenylacetate · Methylphenylacetat · PHENYLACETIC ACID METHYL ESTER · Methyl benzeneacetate · FEMA 2733 · 2-phenylpropanoate · Mephaneine · METHYL A-TOLUATE
식별자 및 물리적 특성
| CAS No. | 101-41-7 |
|---|---|
| 분자식 | C9H10O2 |
| 평균 분자량 | 150.17 g/mol |
| 단동위원소 질량 | 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 |
화학 및 물리적 성질
| XLogP | 1.8 |
|---|---|
| 극성 표면적 | 26.3 |
| 수소 결합 공여자 수 | 0 |
| 수소 결합 수용자 수 | 2 |
| 회전 가능 결합 수 | 3 |
| 무거운 원자 수 | 11 |
| 형식 전하 | 0 |
| 복잡도 | 126 |
| 물질 분류 | Other Classes -> Esters, Other |
| SpringerMaterials Properties | Diamagnetic susceptibility |
| 향료 | Fragrance Ingredient (Methyl phenylacetate) -> IFRA transparency List |
| LogP(분배 계수) | log Kow = 1.821.83 |
| 냄새 | Honey, jasmine odor디프로필렌 글리콜 중 10.00%. 달콤한 꽃 꿀 향신료 밀랍 아몬드 |
| 맛 | Honey, JasmineTaste threshold: Taste characteristics at 30 ppm: Floral, honey, spice, waxy and sweet |
| 식품 첨가물 | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 밀도 | 1.062 g/mL1.061-1.0671.066 g/mL at 20 °C (lit.) |
| 향미제 | EU Flavoring substances |
| Color/Form | Colorless liquid |
| 용해도 | 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)클로로포름(약간 용해됨), 메탄올(약간 용해됨) |
| 끓는 점 | 215 °C215.00 to 217.00 °C. @ 760.00 mm Hg218 °C (lit.) |
| 녹는점 | 107-115 °C |
| 증기압 | 16.9-75Pa at 20℃ |
| FEMA | 2733 | METHYL PHENYLACETATE |
| 굴절률 | n20/D 1.503(lit.) |
| 인화점 | 195 °F |
| 저장 조건 | Store below +30°C. |
| 색상 | 무색 |
| 비중 | 1.07 |
| 향취 유형 | 꿀 |
| 생물학적 소스 | synthetic |
| 용해도 | 물과 섞일 수 있습니다. |
| Merck | 14,7268 |
| JECFA Number | 1008 |
| BRN | 878795 |
| 안정성 | 안정적인. 타기 쉬운. 강한 산화제, 강한 염기와 호환되지 않습니다. |
| 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(분배 계수) | 1.91-2.09 at 21.9-25℃ |
| NIST | Benzeneacetic acid, methyl ester(101-41-7) |
| EPA | Methyl phenylacetate (101-41-7) |
화학적 성질
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.
안전 및 규제
| GHS 분류 | 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) |
|---|---|
| 규제 정보 | 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 |
| 기타 안전 정보 | IMAP assessments - Benzeneacetic acid, methyl ester: Human health tier I assessment |
| 화재 가능성 | Combustible liquid. |
| 유해성 요약 | 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 요건 | 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 |
용도
출처
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).
용도
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.
일반 설명
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.
제조 및 합성 방법
제조 방법
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%.