Ethyl benzoate belongs to the class of aromatic esters.

It is 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) methods, Honeybush tea (Cyclopia spp.) by HS-SPME and comprehensive two-dimensional gas chromatography (GC×GC) with time-of-flight mass spectrometry (TOFMS), Cherry wine samples by HS-SPME coupled to GC-MS equipped with electron impact (EI) ionization, and selective ion monitoring (SIM) detection method and Monstera diliciosa fruits by HS-SPME-GC with quadrupole EI-MS.