甲酸桂酯

甲酸桂酯（CAS 104-65-4）的独立参考数据，整理自公开化学数据库。

各数据库的登记标识

计算分子描述符

在册的理化数值

在册的记载用途

Flavoring Agents -> JECFA Flavorings IndexFlavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

同义词与商品名

Cinnamyl formate; 104-65-4; Cinnamyl alcohol, formate; 2-PROPEN-1-OL, 3-PHENYL-, FORMATE; FEMA No. 2299; 2-Propen-1-ol, 3-phenyl-, 1-formate; 896AGS89RD; NSC-21737; DTXSID00861714; RefChem:577223; DTXCID40810600; 203-223-3; Cinnamyl methanoate; Formic acid, cinnamyl ester; 3-Phenyl-2-propen-1-yl formate; 23510-72-7

已收录的法规名录

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fruit No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	15.5% (235 / 1521)

GHS 危害分类

GHS notification summary	15.5% (235 / 1521)
Reported hazard statements	H317 (84.5%)

This chemical does not meet GHS hazard criteria for 15.5% (235 of 1521) of reports.

H317 (84.5%): May cause an allergic skin reaction [Warning Sensitization, Skin]

公开数据库对它的描述

cinnamyl formate is identified by CAS 104-65-4, molecular formula C10H10O2 and molecular weight 162.07 g/mol. UNII 896AGS89RD; ChEBI 196003; InChIKey LBHJXKYRYCUGPD-QPJJXVBHSA-N. Boiling Point: 250 °C; Density: 1.075-1.082; Refractive Index: 1.550-1.556.

物理形态与操作说明

数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。