Propyl benzoate: Difference between revisions
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==Uses== |
==Uses== |
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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]], in [[clove]] [[stem]] |
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]], in [[clove]] [[Plant stem|stems]], and in [[butter]].<ref name="BookPreserv">{{cite book |last=Ash |first=Michael |coauthors=Ash, Irene |title=Handbook of Preservatives |url=http://books.google.com/books?id=XZ2QB7bu5LwC&pg=PA404 |accessdate=2009-05-04 |year=2004 |publisher=Synapse Information Resources |isbn=1890595667 |page=508}}</ref><ref name="encyc">{{cite book |
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| last = Burdock |
| last = Burdock |
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| first = George A. |
| first = George A. |
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Revision as of 10:53, 13 December 2009
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| Names | |
|---|---|
| IUPAC name
Propyl benzoate
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| Other names
n-propyl benzoate, benzoic acid propyl ester
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| Identifiers | |
| ECHA InfoCard | 100.017.292 |
| EC Number |
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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 |
| Boiling point | 230°C[1] |
| insoluble | |
| Solubility | miscible with ethanol, diethyl ether[2] |
| Hazards | |
| Flash point | 98°C[1] |
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.
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, in clove stems, and in butter.[1][3]
Reactions
Propyl benzoate can be synthesized by the esterification of methyl benzoate with propanol.[3]
References
- ^ a b c Ash, Michael (2004). Handbook of Preservatives. Synapse Information Resources. p. 508. ISBN 1890595667. Retrieved 2009-05-04.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, FL: CRC Press, pp. 3–484, ISBN 0849305942
- ^ a b Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. p. 2340. ISBN 9780849394164.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help)
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