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Ethyl benzoate - Standard for GC,>99.5%(GC), high purity , CAS No.93-89-0

19 Citations

Standard for GC

≥99.5%(GC)

CAS#: 93-89-0
Molecular Weight: 150.17
Beilstein Registry Number: 1908172
EC Number: 202-284-3
MDL number: MFCD00009109
PubChem CID: 7165

Item Number

E103424

Grouped product items
SKU	Size	Availability	Price
E103424-5ml	5ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$31.90
E103424-25ml	25ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$138.90
E103424-50ml	50ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$248.90

View related series

Carboxylic acid ester (58)

Basic Description

Synonyms	Benzoic Acid Ethyl Ester
Specifications & Purity	Standard for GC, ≥99.5%(GC)
Storage Temp	Argon charged
Shipped In	Normal
Grade	Standard for GC

AI Insight

Mechanisms of Action

Mechanism of Action	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	References

Names and Identifiers

IUPAC Name	ethyl benzoate
INCHI	InChI=1S/C9H10O2/c1-2-11-9(10)8-6-4-3-5-7-8/h3-7H,2H2,1H3
InChi Key	MTZQAGJQAFMTAQ-UHFFFAOYSA-N
Canonical SMILES	CCOC(=O)C1=CC=CC=C1
Isomeric SMILES	CCOC(=O)C1=CC=CC=C1
WGK Germany	1
RTECS	DH0200000
PubChem CID	7165
Molecular Weight	150.17
Beilstein	1908172
Reaxy-Rn	1908172

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

10 results found

Lot Number	Certificate Type	Date	Item
D2516034	Certificate of Analysis	Apr 19, 2025	E103424
E2409073	Certificate of Analysis	May 17, 2024	E103424
E2409074	Certificate of Analysis	May 17, 2024	E103424
E2409072	Certificate of Analysis	May 17, 2024	E103424
H2202162	Certificate of Analysis	Aug 08, 2022	E103424
J2318754	Certificate of Analysis	Aug 08, 2022	E103424
L2322042	Certificate of Analysis	Aug 08, 2022	E103424
H2202145	Certificate of Analysis	Aug 06, 2022	E103424
H2202146	Certificate of Analysis	Aug 06, 2022	E103424
C2224401	Certificate of Analysis	Mar 14, 2022	E103424

Safety and Hazards(GHS)

Pictogram(s)	GHS07
Signal	Warning
Hazard Statements	H302:Harmful if swallowed H312:Harmful in contact with skin H332:Harmful if inhaled
WGK Germany	1
RTECS	DH0200000
Reaxy-Rn	1908172
Merck Index	3766

Alternative Products

Reviews

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Weng Ming, Wang Xiuhua. (2023) Determination of Hansen Solubility Parameters of Raw Muscovite. CLAYS AND CLAY MINERALS, (1-11). [PMID:] [10.1007/s42860-023-00263-3]
3. Quanzeng Wei, Juntao Sun, Jiaqi Guo, Xiaofei Li, Xiaohua Zhang, Fugang Xiao. (2023) Authentication of chaste honey adulterated with high fructose corn syrup by HS-SPME-GC-MS coupled with chemometrics. LWT-FOOD SCIENCE AND TECHNOLOGY, 176 (114509). [PMID:] [10.1016/j.lwt.2023.114509]
4. Jinjia Liu, Min Chen, Weihua Ma, Lifang Zheng, Bing Zhang, Huiting Zhao, Yusuo Jiang. (2023) Composition of Strawberry Flower Volatiles and Their Effects on Behavior of Strawberry Pollinators, Bombus terrestris and Apis mellifera. Agronomy-Basel, 13 (2): (339). [PMID:] [10.3390/agronomy13020339]
5. Ting Li, Xi Zhao, Xueli Cao. (2023) Volatile Metabolome and Aroma Differences of Six Cultivars of Prunus mume Blossoms. Plants-Basel, 12 (2): (308). [PMID:36679020] [10.3390/plants12020308]
6. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding. (2023) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 173 (114188). [PMID:] [10.1016/j.lwt.2022.114188]
7. Jian Yao, Lun Gui, Qizhang Long. (2022) A chlorogenic acid esterase from a metagenomic library with unique substrate specificity and its application in caffeic and ferulic acid production from agricultural byproducts. BIOCATALYSIS AND BIOTRANSFORMATION, [PMID:] [10.1080/10242422.2021.1969370]
8. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding. (2022) Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 163 (113598). [PMID:] [10.1016/j.lwt.2022.113598]
9. Dan Cao, Min Liu, Yung-Chih Su, Zehui Yang, Wentao Bi, David Da Yong Chen. (2022) Adsorption behavior of anthraquinones in deep eutectic solvent on polyester fiber and its application. Sustainable Chemistry and Pharmacy, 27 (100680). [PMID:] [10.1016/j.scp.2022.100680]
10. Jiahai Ding, Wei Guan, Leiyu Zhang, Xiudong Zhang, Chundong Zhang, Lei Wang, Hui Wan, Guofeng Guan. (2022) Investigation on the Isobaric Vapor–Liquid Equilibrium for the Binary Systems of Ethyl Benzoate with Xylene Isomers and Ethylbenzene. JOURNAL OF CHEMICAL AND ENGINEERING DATA, 67 (1): (192–199). [PMID:] [10.1021/acs.jced.1c00786]
11. Yao Jian, Gui Lun, Yin Shaocheng. (2021) A novel esterase from a soil metagenomic library displaying a broad substrate range. AMB Express, 11 (1): (1-10). [PMID:33666762] [10.1186/s13568-021-01198-5]
12. Jie Du, Faqiong Zhao, Baizhao Zeng. (2021) Preparation of functionalized graphene and ionic liquid co-doped polypyrrole solid phase microextraction coating for the detection of benzoates preservatives. TALANTA, 228 (122231). [PMID:33773735] [10.1016/j.talanta.2021.122231]
13. Huiyong Wang, Tao Song, Xin Su, Zhiyong Li, Jianji Wang. (2020) Green and Efficient Liquid-Phase Exfoliation of BiI3 Nanosheets for Catalytic Carbon–Carbon Cross-Coupling Reactions. ACS Sustainable Chemistry & Engineering, 8 (2): (1262–1267). [PMID:] [10.1021/acssuschemeng.9b06552]
14. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883-C1890). [PMID:27464006] [10.1111/1750-3841.13396]
15. Xiaohong Yang, Changxia Li, Meiling Qi, Liangti Qu. (2016) Graphene-ZIF8 composite material as stationary phase for high-resolution gas chromatographic separations of aliphatic and aromatic isomers. JOURNAL OF CHROMATOGRAPHY A, 1460 (173). [PMID:27423773] [10.1016/j.chroma.2016.07.029]
16. Youhong Ai, Mian Wu, Lulu Li, Faqiong Zhao, Baizhao Zeng. (2016) Highly selective and effective solid phase microextraction of benzoic acid esters using ionic liquid functionalized multiwalled carbon nanotubes-doped polyaniline coating. JOURNAL OF CHROMATOGRAPHY A, 1437 (1). [PMID:26852620] [10.1016/j.chroma.2016.01.072]
17. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
18. Jin-Jun Hou, Wan-Ying Wu, Jian Liang, Zhou Yang, Hua-Li Long, Lu-Ying Cai, Lin Fang, Dan-Dan Wang, Shuai Yao, Xuan Liu, Bao-Hong Jiang, De-An Guo. (2014) A single, multi-faceted, enhanced strategy to quantify the chromatographically diverse constituents in the roots of Euphorbia kansui. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 88 (321). [PMID:24113191] [10.1016/j.jpba.2013.08.049]
19. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2014) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, 145 (126). [PMID:24128458] [10.1016/j.foodchem.2013.07.072]

References

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Weng Ming, Wang Xiuhua. (2023) Determination of Hansen Solubility Parameters of Raw Muscovite. CLAYS AND CLAY MINERALS, (1-11). [PMID:] [10.1007/s42860-023-00263-3]
3. Quanzeng Wei, Juntao Sun, Jiaqi Guo, Xiaofei Li, Xiaohua Zhang, Fugang Xiao. (2023) Authentication of chaste honey adulterated with high fructose corn syrup by HS-SPME-GC-MS coupled with chemometrics. LWT-FOOD SCIENCE AND TECHNOLOGY, 176 (114509). [PMID:] [10.1016/j.lwt.2023.114509]
4. Jinjia Liu, Min Chen, Weihua Ma, Lifang Zheng, Bing Zhang, Huiting Zhao, Yusuo Jiang. (2023) Composition of Strawberry Flower Volatiles and Their Effects on Behavior of Strawberry Pollinators, Bombus terrestris and Apis mellifera. Agronomy-Basel, 13 (2): (339). [PMID:] [10.3390/agronomy13020339]
5. Ting Li, Xi Zhao, Xueli Cao. (2023) Volatile Metabolome and Aroma Differences of Six Cultivars of Prunus mume Blossoms. Plants-Basel, 12 (2): (308). [PMID:36679020] [10.3390/plants12020308]
6. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding. (2023) Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 173 (114188). [PMID:] [10.1016/j.lwt.2022.114188]
7. Jian Yao, Lun Gui, Qizhang Long. (2022) A chlorogenic acid esterase from a metagenomic library with unique substrate specificity and its application in caffeic and ferulic acid production from agricultural byproducts. BIOCATALYSIS AND BIOTRANSFORMATION, [PMID:] [10.1080/10242422.2021.1969370]
8. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding. (2022) Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. LWT-FOOD SCIENCE AND TECHNOLOGY, 163 (113598). [PMID:] [10.1016/j.lwt.2022.113598]
9. Dan Cao, Min Liu, Yung-Chih Su, Zehui Yang, Wentao Bi, David Da Yong Chen. (2022) Adsorption behavior of anthraquinones in deep eutectic solvent on polyester fiber and its application. Sustainable Chemistry and Pharmacy, 27 (100680). [PMID:] [10.1016/j.scp.2022.100680]
10. Jiahai Ding, Wei Guan, Leiyu Zhang, Xiudong Zhang, Chundong Zhang, Lei Wang, Hui Wan, Guofeng Guan. (2022) Investigation on the Isobaric Vapor–Liquid Equilibrium for the Binary Systems of Ethyl Benzoate with Xylene Isomers and Ethylbenzene. JOURNAL OF CHEMICAL AND ENGINEERING DATA, 67 (1): (192–199). [PMID:] [10.1021/acs.jced.1c00786]
11. Yao Jian, Gui Lun, Yin Shaocheng. (2021) A novel esterase from a soil metagenomic library displaying a broad substrate range. AMB Express, 11 (1): (1-10). [PMID:33666762] [10.1186/s13568-021-01198-5]
12. Jie Du, Faqiong Zhao, Baizhao Zeng. (2021) Preparation of functionalized graphene and ionic liquid co-doped polypyrrole solid phase microextraction coating for the detection of benzoates preservatives. TALANTA, 228 (122231). [PMID:33773735] [10.1016/j.talanta.2021.122231]
13. Huiyong Wang, Tao Song, Xin Su, Zhiyong Li, Jianji Wang. (2020) Green and Efficient Liquid-Phase Exfoliation of BiI3 Nanosheets for Catalytic Carbon–Carbon Cross-Coupling Reactions. ACS Sustainable Chemistry & Engineering, 8 (2): (1262–1267). [PMID:] [10.1021/acssuschemeng.9b06552]
14. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883-C1890). [PMID:27464006] [10.1111/1750-3841.13396]
15. Xiaohong Yang, Changxia Li, Meiling Qi, Liangti Qu. (2016) Graphene-ZIF8 composite material as stationary phase for high-resolution gas chromatographic separations of aliphatic and aromatic isomers. JOURNAL OF CHROMATOGRAPHY A, 1460 (173). [PMID:27423773] [10.1016/j.chroma.2016.07.029]
16. Youhong Ai, Mian Wu, Lulu Li, Faqiong Zhao, Baizhao Zeng. (2016) Highly selective and effective solid phase microextraction of benzoic acid esters using ionic liquid functionalized multiwalled carbon nanotubes-doped polyaniline coating. JOURNAL OF CHROMATOGRAPHY A, 1437 (1). [PMID:26852620] [10.1016/j.chroma.2016.01.072]
17. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
18. Jin-Jun Hou, Wan-Ying Wu, Jian Liang, Zhou Yang, Hua-Li Long, Lu-Ying Cai, Lin Fang, Dan-Dan Wang, Shuai Yao, Xuan Liu, Bao-Hong Jiang, De-An Guo. (2014) A single, multi-faceted, enhanced strategy to quantify the chromatographically diverse constituents in the roots of Euphorbia kansui. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 88 (321). [PMID:24113191] [10.1016/j.jpba.2013.08.049]
19. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2014) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, 145 (126). [PMID:24128458] [10.1016/j.foodchem.2013.07.072]

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