AVAILABLE TO ORDER
GRADE & PURITY ≥99%
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:
Storage
Room temperature,Desiccated,Cool
Shipped In
Normal
 ·  off list, applied to all prices below.
Size
Status
Price
Qty
100ml
E103495-100ml
5

$18.90

$24.90
Save $6.00 (24.10%)
500ml
E103495-500ml
2
$48.90
Enter a quantity for the sizes you want to add.

Overview

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.

Specifications

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%
Storage
Room temperature, Desiccated, Cool
Shipped In
Normal
Purity
≥99%
Names and Identifiers
Pubchem Sid488180497
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488180497
Canonical SmilesCCOC(=O)CC1=CC=CC=C1
IUPAC Nameethyl 2-phenylacetate
InChIKeyDULCUDSUACXJJC-UHFFFAOYSA-N
INCHI1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3
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=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

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✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

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📊 Datasheet

Quick-reference summary of product specifications and applications.

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🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

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Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassBenzenoids
ClassBenzene and substituted derivatives
SubclassNot available
Intermediate Tree Nodes Not available
Direct ParentBenzene and substituted derivatives
Alternative Parents Carboxylic acid esters  Monocarboxylic acids and derivatives  Organic oxides  Hydrocarbon derivatives  Carbonyl compounds  
Molecular FrameworkAromatic 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
DescriptionThis 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
3D Structure
Interactive Chemical Structure Model





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.

18 results found

Lot NumberCertificate TypeDateItem
L2216907Certificate of AnalysisJun 08, 2026 E103495
D2620373Certificate of AnalysisMar 18, 2026 E103495
D2620372Certificate of AnalysisMar 18, 2026 E103495
D2620371Certificate of AnalysisMar 18, 2026 E103495
B2222553Certificate of AnalysisAug 07, 2025 E103495
G2315888Certificate of AnalysisApr 07, 2025 E103495
G2315889Certificate of AnalysisApr 07, 2025 E103495
G2315890Certificate of AnalysisApr 07, 2025 E103495
C2612224Certificate of AnalysisAug 27, 2024 E103495
E2526033Certificate of AnalysisAug 27, 2024 E103495
I2406505Certificate of AnalysisAug 27, 2024 E103495
I2406539Certificate of AnalysisAug 27, 2024 E103495
I2406540Certificate of AnalysisAug 27, 2024 E103495
E2516316Certificate of AnalysisApr 26, 2024 E103495
I2123159Certificate of AnalysisJun 16, 2023 E103495
G2315881Certificate of AnalysisJan 02, 2023 E103495
B2222554Certificate of AnalysisJan 27, 2022 E103495
B2222538Certificate of AnalysisJan 27, 2022 E103495

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Chemical and Physical Properties
SolubilityInsoluble in water, miscible with organic solvents such as ethanol and ether.
SensitivityMoisture sensitive.
Refractive Index1.49921
Flash Point(°F)208.4 °F
Flash Point(°C)102℃
Boil Point(°C)226°C
Melt Point(°C)-29 °C
Molecular Weight164.200 g/mol
XLogP32.300
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count4
Exact Mass164.084 Da
Monoisotopic Mass164.084 Da
Topological Polar Surface Area26.300 Ų
Heavy Atom Count12
Formal Charge0
Complexity137.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
References
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2. Yue Wang, Weimin Tan, Xinliang Luo, Xingxing Rao, Yaxin Wang, Jinke Wang, W. Suphamitmongkol, Thee Chowwanonthapunya, Lingwei Ma, Dawei Zhang.  (2023)  A novel self-healing coating with mechanically-triggered self-reporting properties: Color and fluorescence dual damage indications.  PROGRESS IN ORGANIC COATINGS,      [PMID:] [10.1016/j.porgcoat.2023.108147]
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,      [PMID:] [10.1016/j.colsurfa.2023.132613]
4. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding.  (2022)  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,      [PMID:] [10.1016/j.lwt.2022.114188]
5. Min Li, Ping Zhan, Peng Wang, Honglei Tian, Jingzhang Geng, Lixia Wang.  (2022)  Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis.  FOOD CHEMISTRY,      [PMID:36368097] [10.1016/j.foodchem.2022.134809]
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,      [PMID:] [10.1016/j.lwt.2022.113598]
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,      [PMID:] [10.1016/j.apsusc.2020.145870]
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).  [PMID:27464006] [10.1111/1750-3841.13396]
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):   [PMID:] [10.1002/app.43414]
10. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao.  (2014)  Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.  FOOD CHEMISTRY,      [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
11. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao.  (2013)  Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.  FOOD CHEMISTRY,      [PMID:24128458] [10.1016/j.foodchem.2013.07.072]
12. Baoqing Bai, Lanqi Zhang, Ying Zhang, Bin Feng, Tao Bo, Jinhua Zhang, Sanhong Fan, Yukun Yang.  (2024)  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,      [PMID:] [10.1016/j.fbio.2024.105789]
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,      [PMID:39818780] [10.1021/acsnano.4c17322]
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,      [PMID:40058262] [10.1016/j.foodchem.2025.143661]
15. Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu.  (2025)  Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction.  INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,      [PMID:40848630] [10.1016/j.ijfoodmicro.2025.111399]
16. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng.  (2025)  Reveal the flavor quality changes of soy sauce during shelf life through metabolomics.  FOOD CHEMISTRY,      [PMID:41443118] [10.1016/j.foodchem.2025.147650]
17. Baoqing Bai, Shijie Niu, Junnan Li, Bin Feng, Tao Bo, Jinhua Zhang, Ying Zhang, Yukun Yang.  (2026)  Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu.  JOURNAL OF CEREAL SCIENCE,      [PMID:] [10.1016/j.jcs.2026.104389]
18. Nian Cao, Yubo Yang, Xiaoling Xiong, Bohan Zhang, Ping Xiang, Fan Yang.  (2026)  Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu.  INTERNATIONAL JOURNAL OF FOOD PROPERTIES,      [PMID:] [10.1080/10942912.2026.2618833]
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