Propyl benzoate
Appearance
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Names | |
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Preferred IUPAC name
Propyl benzoate | |
Other names
n-propyl benzoate, benzoic acid propyl ester
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Identifiers | |
3D model (JSmol)
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ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.017.292 |
EC Number |
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PubChemCID
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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/cm3at 20 °C |
Melting point | −51.6 °C (−60.9 °F; 221.6 K) |
Boiling point | 230 °C (446 °F; 503 K)[2] |
insoluble | |
Solubility | miscible withethanol,diethyl ether[1] |
-105.00·10−6cm3/mol | |
Hazards | |
Flash point | 98 °C (208 °F; 371 K)[2] |
Safety data sheet(SDS) | External MSDS |
Related compounds | |
Related compounds
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Methyl benzoate Ethyl benzoate |
Except where otherwise noted, data are given for materials in theirstandard state(at 25 °C [77 °F], 100 kPa).
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Propyl benzoateis anorganicchemical compoundused as afood additive.It is anester.
Uses
[edit]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 hasantimicrobialproperties and is used as a preservative incosmetics.It occurs naturally in thesweet cherryand inclovestems,as well as inbutter.[2][3]
Reactions
[edit]Propyl benzoate can be synthesized by thetransesterificationofmethyl benzoatewithpropanol.[3] Propyl benzoate can also be synthesized by means ofFischer esterificationofbenzoic acidwithpropanol.
References
[edit]- ^ Lide, David R. (1998).Handbook of Chemistry and Physics(87 ed.). Boca Raton, Florida: CRC Press. pp. 3–484.ISBN0-8493-0594-2.
- ^abcAsh, Michael; Ash, Irene (2004).Handbook of Preservatives.Synapse Information Resources. p. 508.ISBN1-890595-66-7.Retrieved2009-05-04.
- ^abBurdock, George A. (1997).Encyclopedia of Food and Color Additives.CRC Press. p. 2340.ISBN978-0-8493-9416-4.