Ethyl acetate is found in alcoholic beverages. Ethyl acetate is found in cereal crops, radishes, fruit juices, beer, wine, spirits etc. and produced by Anthemis nobilis (Roman chamomile) and Rubus species Ethyl acetate is used in artificial fruit essences. Ethyl acetate is used as a solvent in the manufacture of modified hop extract and decaffeinated tea or coffee. Also used for colour and inks used to mark fruit or vegetables. In the field of entomology, ethyl acetate is an effective asphyxiant for use in insect collecting and study. In a killing jar charged with ethyl acetate, the vapors will kill the collected (usually adult) insect quickly without destroying it. Because it is not hygroscopic, ethyl acetate also keeps the insect soft enough to allow proper mounting suitable for a collection. Ethyl acetate is present in confectionery, perfumes, and fruits. In perfumes, it evaporates quickly, leaving only the scent of the perfume on the skin. In the laboratory, mixtures containing ethyl acetate are commonly used in column chromatography and extractions. Ethyl acetate is rarely selected as a reaction solvent because it is prone to hydrolysis and transesterification. Ethyl acetate is fairly volatile at room temperature and has a boiling point of 77 °C (171 °F). Due to these properties, it can be removed from a sample by heating in a hot water bath and providing ventilation with compressed air.