spicy acetoacetate

Full Material List
ethyl 3-oxo-2-(phenylmethyl)butanoate

Identifiers

FEMA 2416
CAS 620-79-1
EINECS 210-651-4
Synonyms
  • alpha- acetyl benzene propanoic acid ethyl ester
  • alpha- acetyl hydrocinnamic acid ethyl ester
  • 2- acetyl-3-phenylpropionic acid ethyl ester
  • benzenepropanoic acid, a-acetyl-, ethyl ester
  • 2- benzyl-3-oxo-butyric acid ethyl ester
  • 2- benzylacetoacetic acid ethyl ester
  • ethyl 2-acetyl dihydrocinnamate
  • ethyl 2-acetyl-3-phenyl propionate
  • ethyl 2-acetyl-3-phenylpropionate
  • ethyl 2-acetyldihydrocinnamate
  • ethyl 2-benzyl acetoacetate
  • ethyl 2-benzyl-3-oxobutanoate
  • ethyl 2-benzylacetoacetate
  • ethyl 3-oxo-2-(phenylmethyl)butanoate
  • ethyl 3-oxo-2-benzyl butanoate
  • ethyl 3-oxo-2-benzylbutanoate
  • ethyl a-acetylbenzenepropanoate
  • ethyl a-acetylhydrocinnamate
  • ethyl a-benzylacetoacetate
  • ethyl alpha-acetyl benzene propanoate
  • ethyl alpha-acetyl hydrocinnamate
  • ethyl benzyl acetoacetate
  • ethyl benzylacetoacetate
  • ethyl-2-benzyl acetoacetate
  • ethyl-2-benzyl-3-oxobutanoat
  • ethyl-2-benzylacetoacetate
  • hydrocinnamic acid, a-acetyl-, ethyl ester
JECFA Food Flavoring 835
JECFA Food Additive N/A
DG SANTE Food Flavourings 09.501 ethyl 2-acetyl-3-phenylpropionate
DG SANTE Food Contact Materials N/A
FDA UNII 7K3AI5O6H2
CoE Number 2241
XlogP3-AA 2.50 (est)
Molecular Weight 220.26812
Molecular Formula C13 H16 O3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: spicy sweet fruity floral spicy balsamic tropical berry davana fruit tropical fruit
  • Odor Description:at 100.00 %. sweet fruity floral spicy balsamic tropical berry davana tropical fruitLuebke, William tgsc, (2017)
  • Odor sample from: Sigma-Aldrich
  • sweet musty spicy floral fruity vanilla berry
  • Odor Description:Sweet, musty, spicy, floral, fruity and vanilla with a slight berry nuanceMosciano, Gerard P&F 22, No. 4, 75, (1997)
Odor spicy
sweet, fruity, floral, spicy, balsamic, tropical, berry, davana, fruit, musty, vanilla
Flavor spicy
sweet, spicy, balsamic, cinnamon, peppery, cinnamyl, sappy, nut, skin, caramellic, musty

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.03300 to 1.03700 @ 20.00 °C.
Lbs/Gal (est) 8.606 to 8.639
Refractive Index 1.49800 to 1.50200 @ 20.00 °C.
Melting Point N/A
Boiling Point 276.00 °C. @ 760.00 mm Hg
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
Acid Value 2.00 max. KOH/g
Vapor Pressure 0.005000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.52
Soluble In
  • alcohol
  • water, 241.7 mg/L @ 25 °C (est)
  • water
Occurrence
  • not found in nature