| Molecular Formula | C11H12O2 |
| Molar Mass | 176.21 |
| Density | 1.037g/mLat 25°C(lit.) |
| Boling Point | 239-240°C(lit.) |
| Flash Point | >230°F |
| JECFA Number | 17 |
| Vapor Presure | 0.0171mmHg at 25°C |
| Appearance | clear liquid |
| Color | A colourless slightly viscous liquid. |
| Refractive Index | n20/D 1.508(lit.) |
| Physical and Chemical Properties | Colorless, slightly viscous liquid, with honey-like aroma. Boiling point 89~93 degrees C (400Pa). |
| Hazard Symbols | Xn - Harmful![]() |
| Risk Codes | R20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 - Wear suitable gloves and eye/face protection |
| WGK Germany | 3 |
| RTECS | AJ2450000 |
| HS Code | 29163990 |
| Toxicity | The acute oral LD50 value in rats was reported as 0.65 g/kg and the acute dermal LD50 value in rabbits as >0.31 g/kg |
| FEMA | 2039 | ALLYL PHENYLACETATE |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| toxicity | can be used safely in foods (FDA,§ 172.515,1994). |
| usage limit | FEMA(mg/kg): soft drinks 0.06~3.0; Cold drinks 8.0; Candy 14; baked goods 40. |
| Use | GB 2760-1996 specifies temporary use of food flavors. |
| production method | is obtained by direct esterification of phenylacetic acid and allyl alcohol in benzene solution. |