English
Application
Ethyl benzoate may be used as an analytical reference standard for the determination of ethyl benzoate in:
Japanese soy sauce by headspace solid-phase microextraction-aroma extraction dilution analysis-gas chromatography-olfactometry (HS-SPME-AEDA-GC-O) as well as GC combined with mass spectrometry (GC-MS).[1]
Honeybush tea (Cyclopia spp.) by HS-SPME and comprehensive two-dimensional gas chromatography (GC x GC) with time-of-flight mass spectrometry (TOFMS).[2]
Cherry wine samples by HS-SPME coupled to GC-MS equipped with electron impact (EI) ionization, and selective ion monitoring (SIM) detection.[3]
Monstera diliciosa fruits by HS-SPME-GC with quadrupole EI-MS.[4]
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
General description
Ethyl benzoate belongs to the class of aromatic esters.[2]
This substance is listed on the positive list of the EU regulation 10/2011 for plastics intended to come into contact with food. Find all available reference materials for compounds listed in 10/2011 here
