Propyl benzoate

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Propyl benzoate
Propyl benzoate Propyl benzoate.svg
Propyl benzoate
Names
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 OOjs UI icon edit-ltr-progressive.svg
EC Number
  • 219-020-8
PubChem CID
UNII
  • InChI=1S/C10H12O2/c1-2-8-12-10(11)9-6-4-3-5-7-9/h3-7H,2,8H2,1H3 Yes check.svgY
    Key: UDEWPOVQBGFNGE-UHFFFAOYSA-N Yes check.svgY
  • InChI=1/C10H12O2/c1-2-8-12-10(11)9-6-4-3-5-7-9/h3-7H,2,8H2,1H3
    Key: UDEWPOVQBGFNGE-UHFFFAOYAH
  • O=C(OCCC)c1ccccc1
Properties
C10H12O2
Molar mass 164.201 g/mol
Appearancecolorless 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).
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Propyl benzoate is an organic chemical compound used as a food additive. It is an ester.

Contents

Uses

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]

Reactions

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.

References

  1. 1 2 3 Ash, Michael; Ash, Irene (2004). Handbook of Preservatives. Synapse Information Resources. p. 508. ISBN   1-890595-66-7 . Retrieved 2009-05-04.
  2. ↑ Lide, David R. (1998). Handbook of Chemistry and Physics (87 ed.). Boca Raton, Florida: CRC Press. pp. 3–484. ISBN   0-8493-0594-2.
  3. 1 2 Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. p. 2340. ISBN   978-0-8493-9416-4.


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