苯乙酸异丙酯，CAS 登记号 4861-85-2，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于有机化学品。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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Isopropyl Phenylacetate · CAS 4861-85-2 · C11H14O2. UNII A8L7NAJ0YO. Boiling Point: 486 to 489 °F at 760 mmHg (NTP, 1992); Boiling Point: 157.00 to 165.00 °C. @ 12.00 mm Hg; Boiling Point: 238-253 °C.
| CAS Registry Number | 4861-85-2 |
|---|---|
| PubChem CID | 62553 |
| Molecular formula | C11H14O2 |
| IUPAC name | propan-2-yl 2-phenylacetate |
| UNII (FDA) | A8L7NAJ0YO |
| FEMA number | 2956 |
| JECFA number | 1011 |
| Molecular Weight | 178.23 |
|---|---|
| XLogP3 | 2.6 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 4 |
| Exact Mass | 178.099379685 |
| Monoisotopic Mass | 178.099379685 |
| Topological Polar Surface Area | 26.3 |
| Heavy Atom Count | 13 |
| Formal Charge | 0 |
| Boiling Point | 486 to 489 °F at 760 mmHg (NTP, 1992) |
|---|---|
| Boiling Point | 157.00 to 165.00 °C. @ 12.00 mm Hg |
| Boiling Point | 238-253 °C |
| Flash Point | 203 °F (NTP, 1992) |
| Density | 1.006-1.012 (20 °C) |
| Refractive Index | 1.483-1.491 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral No safety concern at current levels of intake when used as a flavouring agent |
|---|
Isopropyl phenylacetate; propan-2-yl 2-phenylacetate; Benzeneacetic acid, 1-methylethyl ester; Benzeneacetic acid 1-methylethyl ester; 1-Methylethyl benzeneacetate; FEMA No. 2956; Acetic acid, phenyl-, isopropyl ester; DTXSID1025483; UNII-A8L7NAJ0YO; A8L7NAJ0YO; EINECS 225-468-5; Phenylacetic acid, isopropyl ester; ISOPROPYL BENZENEACETATE; DTXCID905483; ISOPROPYL PHENYLACETATE [FHFI]; RefChem:149834
CAS 4861-85-2; molecular formula C11H14O2; molecular weight — g/mol.
Isopropyl phenylacetate, propan-2-yl 2-phenylacetate, Benzeneacetic acid, 1-methylethyl ester, Benzeneacetic acid 1-methylethyl ester, 1-Methylethyl benzeneacetate, FEMA No. 2956.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
Boiling Point: 486 to 489 °F at 760 mmHg (NTP, 1992); Boiling Point: 157.00 to 165.00 °C. @ 12.00 mm Hg; Boiling Point: 238-253 °C; Flash Point: 203 °F (NTP, 1992).
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.