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Names | |
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Preferred IUPAC name Propyl benzoate | |
Other names n-propyl benzoate, benzoic acid propyl ester | |
Identifiers | |
3D model (JSmol) | |
ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.017.292 |
EC Number |
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PubChem CID | |
UNII | |
CompTox Dashboard (EPA) | |
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Properties | |
C10H12O2 | |
Molar mass | 164.201 g/mol |
Appearance | colorless oily liquid, nutty odor |
Density | 1.0230 g/cm3 at 20 °C |
Melting point | −51.6 °C (−60.9 °F; 221.6 K) |
Boiling point | 230 °C (446 °F; 503 K) [1] |
insoluble | |
Solubility | miscible with ethanol, diethyl ether [2] |
−105.00·10−6 cm3/mol | |
Hazards | |
Flash point | 98 °C (208 °F; 371 K) [1] |
Safety data sheet (SDS) | External MSDS |
Related compounds | |
Related compounds | Methyl benzoate Ethyl benzoate |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). |
Propyl benzoate is an organic chemical compound used as a food additive. It is an ester.
Propyl benzoate has a nutty odor and sweet fruity or nut-like taste, and as such, it is used as a synthetic flavoring agent in foods. It also has antimicrobial properties and is used as a preservative in cosmetics. It occurs naturally in the sweet cherry and in clove stems, as well as in butter. [1] [3]
Propyl benzoate can be synthesized by the transesterification of methyl benzoate with propanol. [3] Propyl benzoate can also be synthesized by means of Fischer esterification of benzoic acid with propanol.