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Propyl benzoate

Names
Preferred IUPAC name Propyl benzoate
Other names n-propyl benzoate, benzoic acid propyl ester
Identifiers
CAS Number	2315-68-6
3D model (JSmol)	Interactive image
ChEBI	CHEBI:156072
ChemSpider	15965
ECHA InfoCard	100.017.292
EC Number	219-020-8
PubChem CID	16846
UNII	VWK210B7WS
CompTox Dashboard (EPA)	DTXSID4044878
InChI InChI=1S/C10H12O2/c1-2-8-12-10(11)9-6-4-3-5-7-9/h3-7H,2,8H2,1H3Key: UDEWPOVQBGFNGE-UHFFFAOYSA-N InChI=1/C10H12O2/c1-2-8-12-10(11)9-6-4-3-5-7-9/h3-7H,2,8H2,1H3Key: UDEWPOVQBGFNGE-UHFFFAOYAH
SMILES O=C(OCCC)c1ccccc1
Properties
Chemical formula	C10H12O2
Molar mass	164.201 g/mol
Appearance	colorless oily liquid, nutty odor
Density	1.0230 g/cm at 20 °C
Melting point	−51.6 °C (−60.9 °F; 221.6 K)
Boiling point	230 °C (446 °F; 503 K)
Solubility in water	insoluble
Solubility	miscible with ethanol, diethyl ether
Magnetic susceptibility (χ)	-105.00·10 cm/mol
Hazards
Flash point	98 °C (208 °F; 371 K)
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 , 100 kPa). N verify (what is  ?) Infobox references

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 in cosmetics. It occurs naturally in the sweet cherry and in clove stems, as well as in butter.

Reactions

Propyl benzoate can be synthesized by the transesterification of methyl benzoate with propanol. Propyl benzoate can also be synthesized by means of Fischer esterification of benzoic acid with propanol.

References

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

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