Ethyl benzoate - CP, ≥98% , CAS No.93-89-0

CAS: 93-89-0 Cat. No.: E103426 Peso molecular: 150.17 Beilstein Registry Number: 1908172 Número EC: 202-284-3
Disponible para pedir
GRADE & PURITY CP ? Chemically Pure grade — moderate purity above technical grade but below analytical. Use for general lab reactions where ultra-low impurities aren't critical. ≥98%
Synonyms
ETHYL BENZOATE|93-89-0|Benzoic acid, ethyl ester|Benzoic ether|Ethyl benzenecarboxylate|Benzoic Acid Ethyl Ester|Benzoyl ethyl ether|Ethylester kyseliny benzoove|FEMA No. 2422|Ethyl benzoate (natural)|NSC 8884|EINECS 202-284-3|UNII-J115BRJ15H|J115BRJ15H|D
Storage
Room temperature
Shipped In
Normal
 ·  off list, applied to all prices below.
Size
Estado
Price
Qty
500g
E103426-500g
6

20,90US$

24,90US$
Guardar 4,00 US$ (16.06%)
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Why this grade

CP, ≥98% CP for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Room temperature Ships Normal Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 30 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinónimos
ETHYL BENZOATE | 93-89-0 | Benzoic acid, ethyl ester | Benzoic ether | Ethyl benzenecarboxylate | Benzoic Acid Ethyl Ester | Benzoyl ethyl ether | Ethylester kyseliny benzoove | FEMA No. 2422 | Ethyl benzoate (natural) | NSC 8884 | EINECS 202-284-3 | UNII-J115BRJ15H | J115BRJ15H | D
Especificaciones y pureza
CP, ≥98%
Condiciones de almacenamiento de almacenamiento
Room temperature
Enviado en
Normal
Grado
CP
Pureza
≥98%
Nombres e identificadores
Pubchem Sid504751262
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/504751262
Sonrisas canónicasCCOC(=O)C1=CC=CC=C1
IUPAC Nameethyl benzoate
InChIKeyMTZQAGJQAFMTAQ-UHFFFAOYSA-N
INCHI1S/C9H10O2/c1-2-11-9(10)8-6-4-3-5-7-8/h3-7H,2H2,1H3
Isómeros SMILES CCOC(=O)C1=CC=CC=C1
WGK Alemania 1
RTECS DH0200000
Peso molecular 150.17
Beilstein 1908172
Reaxy-Rn 1908172
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1908172&ln=

Documentation

📋 Safety Data Sheet (SDS)

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

Download SDS →

✅ Certificate of Analysis (COA)

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

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassBenzenoids
ClaseBenzene and substituted derivatives
SubclassBenzoic acids and derivatives
Intermediate Tree Nodes Not available
Direct ParentBenzoic acid esters
Alternative Parents Benzoyl derivatives  Carboxylic acid esters  Monocarboxylic acids and derivatives  Organooxygen compounds  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAromatic homomonocyclic compounds
Substituents Benzoate ester - Benzoyl - Carboxylic acid ester - Monocarboxylic acid or derivatives - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Aromatic homomonocyclic compound
DescripciónThis compound belongs to the class of organic compounds known as benzoic acid esters. These are ester derivatives of benzoic acid.
External Descriptors Not available
Estructura 3D
Modelo de Estructura Química Interactiva





Objetivos asociados (humanos)
GSK3B Tclin Glycogen synthase kinase-3 beta (11785 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Objetivos asociados (no humanos)
Rattus norvegicus (775804 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Thrips tabaci (33 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Mecanismos de acción
Certificados (CoA, COO, BSE/TSE y tabla de análisis)
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.

2 results found

Lot NumberCertificate TypeFechaArticulo
E2203257Certificate of AnalysisFeb 04, 2026 E103426
G2426360Certificate of AnalysisAug 13, 2024 E103426
Propiedades químicas y físicas
SensibilidadMoisture sensitive.
Índice de refracción1.506
Punto de inflamación (°F)199.4 °F
Punto de inflamación (°C)93℃
Punto de ebullición (°C)211-213°C
Punto de fusión (°C)-34°C
Peso molecular150.170 g/mol
XLogP32.600
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count3
Exact Mass150.068 Da
Monoisotopic Mass150.068 Da
Topological Polar Surface Area26.300 Ų
Heavy Atom Count11
Formal Charge0
Complexity126.000
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
Preguntas frecuentes y artículos
Citations of This Product
Referencias
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,      [PMID:38225154] [10.1016/j.foodres.2023.113756]
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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.  (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]
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,      [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,      [PMID:] [10.1016/j.scp.2022.100680]
10. Jiahai Ding, Wei Guan, Leiyu Zhang, Xiudong Zhang, Chundong Zhang, Lei Wang, Hui Wan, Guofeng Guan.  (2021)  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,      [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,      [PMID:33773735] [10.1016/j.talanta.2021.122231]
13. 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]
14. 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,      [PMID:27423773] [10.1016/j.chroma.2016.07.029]
15. 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,      [PMID:26852620] [10.1016/j.chroma.2016.01.072]
16. 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]
17. 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.  (2013)  A single, multi-faceted, enhanced strategy to quantify the chromatographically diverse constituents in the roots of Euphorbia kansui.  JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS,      [PMID:24113191] [10.1016/j.jpba.2013.08.049]
18. 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]
19. 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]
20. Qingtao Niu, Aihua He, Chongdian Si, Guodong Liu, Bolin Dai, Manman Jin.  (2024)  Effect of internal and external electron donors on stereospecific polymerization of isoprene with TiCl4/MgCl2 type Ziegler-Natta catalysts.  Molecular Catalysis,      [PMID:] [10.1016/j.mcat.2024.113850]
21. Chunyun Qu, Jianjun Li, Fuxin Liu, Yu Zeng, Yiyin Xu, Weidong Bai, Hao Dong, Gongliang Liu.  (2025)  Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.105842]
22. Huiyong Wang, Tao Song, Xin Su, Zhiyong Li, Jianji Wang.  (2019)  Green and Efficient Liquid-Phase Exfoliation of BiI3 Nanosheets for Catalytic Carbon–Carbon Cross-Coupling Reactions.  ACS Sustainable Chemistry & Engineering,      [PMID:] [10.1021/acssuschemeng.9b06552]
23. Zilong Xie, Siyi Yu, Jiankun Wu, Xiao Lin, Yanping Liu, Jianzhi Wang, Jie Liu, Faquan Yu.  (2025)  A mild and efficient oxidation of 2,3,6-Trimethylphenol to Trimethyl-1,4-benzoquinone with high-velocity air as an oxidant in a continuous-flow microreactor.  NEW JOURNAL OF CHEMISTRY,      [PMID:] [10.1039/D4NJ05103C]
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25. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu.  (2025)  Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS.  Food Chemistry-X,      [PMID:40497035] [10.1016/j.fochx.2025.102554]
26. Xuan Zhao, Shun Zhang, Jiaying Xu, Chengfeng Shen, Yifan Liu, Xuehui Liu, Zhishan Su, Shimei Xu, Yu-Zhong Wang.  (2025)  Dual activation of a zinc salt and solvent-tuned dissolution enable efficient neutral hydrolysis of PET and its blends.  GREEN CHEMISTRY,      [PMID:] [10.1039/D5GC03996G]
27. 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]
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