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 |
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 jbjbin [[cosmetics]]. It occurs naturally in the [[sweet cherry]] and in [[clove]] [[Plant stem|stems]], as well as in [[butter]].<ref name="BookPreserv">{{cite book |last=Ash |first=Michael |author2=Ash, Irene |title=Handbook of Preservatives |url=https://books.google.com/books?id=XZ2QB7bu5LwC&pg=PA404 |accessdate=2009-05-04 |year=2004 |publisher=Synapse Information Resources |isbn=1-890595-66-7 |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 21:57, 7 April 2019
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| Names | |
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| IUPAC name
Propyl benzoate
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| Other names
n-propyl benzoate, benzoic acid propyl ester
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| Identifiers | |
3D model (JSmol)
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| ChemSpider | |
| ECHA InfoCard | 100.017.292 |
| EC Number |
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PubChem CID
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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 (−60.9 °F; 221.6 K) |
| Boiling point | 230 °C (446 °F; 503 K)[2] |
| insoluble | |
| Solubility | miscible with ethanol, diethyl ether[1] |
| -105.00·10−6 cm3/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 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.
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 jbjbin cosmetics. It occurs naturally in the sweet cherry and in clove stems, as well as in butter.[2][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
- ^ Lide, David R. (1998). Handbook of Chemistry and Physics (87 ed.). Boca Raton, Florida: CRC Press. pp. 3–484. ISBN 0-8493-0594-2.
- ^ a b c Ash, Michael; Ash, Irene (2004). Handbook of Preservatives. Synapse Information Resources. p. 508. ISBN 1-890595-66-7. Retrieved 2009-05-04.
- ^ a b Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. p. 2340. ISBN 978-0-8493-9416-4.
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