Natural Styrally Acetate
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Natural Styrally Acetate

Natural Styrally acetate's cas code is 93-92-5

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Product Description

Natural Styrally acetate Basic information


Product Name:

Styralyl acetate

CAS:

93-92-5

MF:

C10H12O2

MW:

164.2

EINECS:

202-288-5

Product Categories:


Mol File:

93-92-5.mol



Natural Styrally acetate Chemical Properties


Melting point 

-60°C

Boiling point 

94-95 °C12 mm Hg(lit.)

density 

1.028 g/mL at 25 °C(lit.)

FEMA 

2684 | ALPHA-METHYLBENZYL ACETATE

refractive index 

n20/D 1.494(lit.)

Fp 

196 °F

storage temp. 

Store below +30°C.

form 

neat

JECFA Number

801

CAS DataBase Reference

93-92-5(CAS DataBase Reference)

NIST Chemistry Reference

Benzenemethanol, «alpha»-methyl-, acetate(93-92-5)

EPA Substance Registry System

Benzenemethanol, .alpha.-methyl-, acetate (93-92-5)


Natural Styrally acetate Safety Information


Safety Statements 

24/25

RIDADR 

NA 1993 / PGIII

WGK Germany 

1

RTECS 

DO9410000

Autoignition Temperature

450 °C

HS Code 

2915 39 00

Toxicity

LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg


Natural Styrally acetate Usage


Description

α-Methylbenzyl acetate has an intensive green odor suggestive of gardenia with a bitter, acrid taste, interesting on dilution. May be prepared by acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subsequent acetylation; from 1-bromoethylbenzene and silver acetate in acetic acid.

Chemical Properties

α-Methylbenzyl acetate has an intensive green odor suggestive of gardenia and a bitter, acrid taste, interesting on dilution.

Chemical Properties

CLEAR COLOURLESS TO PALE YELLOWISH LIQUID

Occurrence

Reported found in gardenia flower oil and avocado.

Uses

Perfumery, flavoring.

Preparation

By acetylation of methyl phenyl carbinol; from benzaldehyde by reacting with magnesium methyl bromide and subse quent acetylation; from 1-bromoethylbenzene and silver acetate in acetic acid.

Taste threshold values

Taste characteristics at 12.0 ppm: fruity, berry, green, seedy and slightly nutty.




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