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E103495-100ml

100ml

$24.90

E103495-500ml

500ml

$48.90

Basic Description

Synonyms	BRN 0509140 \| ETHYL PHENYLACETATE [FHFI] \| CAS-101-97-3 \| ETHYL PHENYLACETATE [MI] \| Ethyl phenylacetate, >=98%, FCC, FG \| ethyl-2-phenylacetate \| Ethyl phenylacetate, natural, 98%, FG \| InChI=1/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H \| WLN:
Specifications & Purity	≥99%
Shipped In	Normal
Product Description	product description： Ethyl phenylacetate is one of the major aroma components of Ligustrum japonicum. It has been reported to be one of the key compounds responsible for the sweet-like off-flavor in Aglianico del Vulture wine.

Taxonomic Classification

Taxonomy Tree

Kingdom Organic compounds
- Superclass Benzenoids
  - Class Benzene and substituted derivatives

Kingdom	Organic compounds
Superclass	Benzenoids
Class	Benzene and substituted derivatives
Subclass	Not available
Intermediate Tree Nodes	Not available
Direct Parent	Benzene and substituted derivatives
Alternative Parents	Carboxylic acid esters Monocarboxylic acids and derivatives Organic oxides Hydrocarbon derivatives Carbonyl compounds
Molecular Framework	Aromatic homomonocyclic compounds
Substituents	Monocyclic benzene moiety - Carboxylic acid ester - Monocarboxylic acid or derivatives - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aromatic homomonocyclic compound
Description	This compound belongs to the class of organic compounds known as benzene and substituted derivatives. These are aromatic compounds containing one monocyclic ring system consisting of benzene.
External Descriptors	Not available
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61. DOI: 10.1186/s13321-016-0174-y

Names and Identifiers

Pubchem Sid	488180497
Pubchem Sid Url	https://pubchem.ncbi.nlm.nih.gov/substance/488180497
IUPAC Name	ethyl 2-phenylacetate
INCHI	InChI=1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3
InChIKey	DULCUDSUACXJJC-UHFFFAOYSA-N
Smiles	CCOC(=O)CC1=CC=CC=C1
Isomeric SMILES	CCOC(=O)CC1=CC=CC=C1
WGK Germany	2
RTECS	AJ2824000
Molecular Weight	164.2
Beilstein	509140
Reaxy-Rn	509140
Reaxys-RN_link_address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=509140&ln=

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.

14 results found

Lot Number	Certificate Type	Date	Item
G2315888	Certificate of Analysis	Apr 07, 2025	E103495
G2315890	Certificate of Analysis	Apr 07, 2025	E103495
G2315889	Certificate of Analysis	Apr 07, 2025	E103495
L2216907	Certificate of Analysis	Sep 09, 2024	E103495
E2526033	Certificate of Analysis	Aug 27, 2024	E103495
I2406505	Certificate of Analysis	Aug 27, 2024	E103495
I2406539	Certificate of Analysis	Aug 27, 2024	E103495
I2406540	Certificate of Analysis	Aug 27, 2024	E103495
E2516316	Certificate of Analysis	Apr 26, 2024	E103495
I2123159	Certificate of Analysis	Jun 16, 2023	E103495
G2315881	Certificate of Analysis	Jan 02, 2023	E103495
B2222553	Certificate of Analysis	Jan 27, 2022	E103495
B2222538	Certificate of Analysis	Jan 27, 2022	E103495
B2222554	Certificate of Analysis	Jan 27, 2022	E103495

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Chemical and Physical Properties

Solubility	Insoluble in water, miscible with organic solvents such as ethanol and ether.
Sensitivity	Moisture sensitive.
Refractive Index	1.49921
Flash Point(°F)	208.4 °F
Flash Point(°C)	102℃
Boil Point(°C)	226°C
Melt Point(°C)	-29 °C
Molecular Weight	164.200 g/mol
XLogP3	2.300
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	4
Exact Mass	164.084 Da
Monoisotopic Mass	164.084 Da
Topological Polar Surface Area	26.300 Å²
Heavy Atom Count	12
Formal Charge	0
Complexity	137.000
Isotope Atom Count	0
Defined Atom Stereocenter Count	0
Undefined Atom Stereocenter Count	0
Defined Bond Stereocenter Count	0
Undefined Bond Stereocenter Count	0
The total count of all stereochemical bonds	0
Covalently-Bonded Unit Count	1

Alternative Products

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).
2. Yue Wang, Weimin Tan, Xinliang Luo, Xingxing Rao, Yaxin Wang, Jinke Wang, W. Suphamitmongkol, Thee Chowwanonthapunya, Lingwei Ma, Dawei Zhang. (2024) A novel self-healing coating with mechanically-triggered self-reporting properties: Color and fluorescence dual damage indications. PROGRESS IN ORGANIC COATINGS, 187 (108147).
3. Nan He, Chunxiao Zhang, Kaiyang Hou, Hongxiao Yu, Donghai Zhang, Mengying Chen, Kaiqiang Zhang, Xu Wang. (2023) A comprehensive study on flavor/cyclodextrin inclusion complexes. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 679 (132613).
4. 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).
5. Min Li, Ping Zhan, Peng Wang, Honglei Tian, Jingzhang Geng, Lixia Wang. (2023) Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis. FOOD CHEMISTRY, 405 (134809).
6. 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).
7. Ying Li, Bo Jiang, Yudong Huang. (2020) Constructing nanosheet-like MOF on the carbon fiber surfaces for improving the interfacial properties of carbo fiber /epoxy composites. APPLIED SURFACE SCIENCE, 514 (145870).
8. 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).
9. Wanpeng Ma, Wei Zhang, Yang Zhao, Sijie Wang. (2016) Estimation of the mechanical properties of urea–formaldehyde microcapsules by compression tests and finite element analysis. JOURNAL OF APPLIED POLYMER SCIENCE, 133 (19):
10. 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).
11. 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).
12. Baoqing Bai, Lanqi Zhang, Ying Zhang, Bin Feng, Tao Bo, Jinhua Zhang, Sanhong Fan, Yukun Yang. (2025) Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-nose and E-tongue. Food Bioscience, 63 (105789).
13. Xiangyu Jiang, Bo Jiang, Manrui Mu, Tongyi Wang, Shi Sun, Jiaxin Xu, Shutao Wang, Yan Zhou, Jun Zhang, Wenle Li. (2025) Complex Core–Shell Architectures through Spatially Organized Nano-Assemblies. ACS Nano,
14. Min Zhu, Mingyao Wang, Junfeng Gu, Zhao Deng, Wenxue Zhang, Zhengfu Pan, Guorong Luo, Renfu Wu, Jianliang Qin, Katsuya Gomi. (2025) Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu. FOOD CHEMISTRY, 478 (143661).

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Ethyl phenylacetate - 99%, high purity , CAS No.101-97-3