Ethyl phenylacetate - Standard for GC, ≥99.5%(GC) , CAS No.101-97-3

CAS: 101-97-3 Cat. No.: E103494 Molecular Weight: 164.2 Beilstein Registry Number: 509140 EC Number: 202-993-8
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GRADE & PURITY Standard for GC ? GC reference standard — characterized compound for calibrating GC methods. Use to build calibration curves and verify GC quantitation. ≥99.5%(GC)
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
Shipped In
Normal
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5ml
E103494-5ml
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Why this grade

Standard for GC, ≥99.5%(GC) Standard for GC 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 18 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

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
Standard for GC, ≥99.5%(GC)
Storage
Room temperature
Shipped In
Normal
Grade
Standard for GC
Purity
≥99.5%(GC)
Names and Identifiers
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.

4 results found

Lot NumberCertificate TypeDateItem
F2505013Certificate of AnalysisJun 10, 2025 E103494
D2507443Certificate of AnalysisMar 26, 2025 E103494
J2421529Certificate of AnalysisOct 14, 2024 E103494
A2306554Certificate of AnalysisOct 11, 2024 E103494
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
Documents & Articles
Citations of This Product
References
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]
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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