10mM in DMSO for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 18 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
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.
| 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= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →| 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 |
| 1. 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] |
| 2. 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] |
| 3. 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] |
| 4. 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] |
| 5. 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] |
| 6. 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] |
| 7. 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] |
| 8. 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] |
| 9. 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] |
| 10. 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] |
| 11. 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] |
| 12. 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, [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 13. 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] |
| 14. 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] |
| 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] |
