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72505

Supelco

Ethyl benzoate

analytical standard

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About This Item

Fórmula linear:
C6H5COOC2H5
Número CAS:
Peso molecular:
150.17
Beilstein:
1908172
Número CE:
Número MDL:
Código UNSPSC:
85151701
ID de substância PubChem:
NACRES:
NA.24

grau

analytical standard

Nível de qualidade

densidade de vapor

5.17 (vs air)

pressão de vapor

1 mmHg ( 44 °C)

Ensaio

≥99.0% (GC)

temperatura de autoignição

914 °F

prazo de validade

limited shelf life, expiry date on the label

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

Impurezas

≤0.5% water

índice de refração

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

pb

212 °C (lit.)

pf

−34 °C (lit.)

densidade

1.045 g/mL at 25 °C (lit.)

aplicação(ões)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

formato

neat

cadeia de caracteres SMILES

CCOC(=O)c1ccccc1

InChI

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

chave InChI

MTZQAGJQAFMTAQ-UHFFFAOYSA-N

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Descrição geral

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

Aplicação

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.

Código de classe de armazenamento

10 - Combustible liquids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

190.4 °F - closed cup

Ponto de fulgor (°C)

88 °C - closed cup


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Sigma-Aldrich

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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)
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)
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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