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Ethyl benzoate

analytical standard

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About This Item

Formule linéaire :
C6H5COOC2H5
Numéro CAS:
Poids moléculaire :
150.17
Numéro Beilstein :
1908172
Numéro CE :
Numéro MDL:
Code UNSPSC :
85151701
ID de substance PubChem :
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

Densité de vapeur

5.17 (vs air)

Pression de vapeur

1 mmHg ( 44 °C)

Pureté

≥99.0% (GC)

Température d'inflammation spontanée

914 °F

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Impuretés

≤0.5% water

Indice de réfraction

n20/D 1.504 (lit.)
n20/D 1.504-1.506

Point d'ébullition

212 °C (lit.)

Pf

−34 °C (lit.)

Densité

1.045 g/mL at 25 °C (lit.)

Application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

Chaîne SMILES 

CCOC(=O)c1ccccc1

InChI

1S/C9H10O2/c1-2-11-9(10)8-6-4-3-5-7-8/h3-7H,2H2,1H3

Clé InChI

MTZQAGJQAFMTAQ-UHFFFAOYSA-N

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Description générale

Ethyl benzoate belongs to the class of aromatic esters.
This substance is listed on the positive list of the EU regulation 10/2011 for plastics intended to come into contact with food. Find all available reference materials for compounds listed in 10/2011 here

Application

Ethyl benzoate may be used as an analytical reference standard for the determination of ethyl benzoate in:
  • Japanese soy sauce by headspace solid-phase microextraction-aroma extraction dilution analysis-gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) as well as GC combined with mass spectrometry (GC-MS).
  • Honeybush tea (Cyclopia spp.) by HS-SPME and comprehensive two-dimensional gas chromatography (GC x GC) with time-of-flight mass spectrometry (TOFMS).
  • Cherry wine samples by HS-SPME coupled to GC-MS equipped with electron impact (EI) ionization, and selective ion monitoring (SIM) detection.
  • Monstera diliciosa fruits by HS-SPME-GC with quadrupole EI-MS.

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Code de la classe de stockage

10 - Combustible liquids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

190.4 °F - closed cup

Point d'éclair (°C)

88 °C - closed cup


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Certificats d'analyse (COA)

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Les clients ont également consulté

Establishment of Monstera deliciosa fruit volatile metabolomic profile at different ripening stages using solid-phase microextraction combined with gas chromatography-mass spectrometry.
Spinola V, et al.
Food Research International, 67, 409-417 (2015)
Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines.
Xiao Z, et al.
Journal of Chromatography. B, Biomedical Sciences and Applications, 978, 122-130 (2015)
Gaalebalwe Ntlhokwe et al.
Journal of chromatography. A, 1536, 137-150 (2017-09-06)
The volatile composition of honeybush (Cyclopia) species was studied by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS). Headspace-solid phase micro-extraction (HS-SPME) was used to extract the volatile compounds from tea infusions prepared from the three species C.
Yunzi Feng et al.
Food chemistry, 187, 44-52 (2015-05-16)
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector

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