Hazard
May be narcotic in high concentration.
Chemical Properties
Benzyl formate has an intense, pleasant, floral-fruity odor and sweet taste reminiscent of apricot and pineapple.
Chemical Properties
Colorless liquid; fruity-spicy odor. Resembles benzyl acetate in many respects but differs in its greater volatility. Miscible with alcohols, ketones, oils, aromatic, aliphatic and halogenated hydrocarbons; insoluble in water.
Occurrence
Reported found in the oil of Rosa rugosa, sour cherry, American cranberry, ligonberry, coffee, black tea,
Agaricus mushroom, Ocimum basilicum, Bourbon vanilla and crowberry (Empetrum nigrum Coll.).
Uses
Solvent for cellulose esters; in perfumery.
Definition
ChEBI: Benzylformate is a carboxylic ester. It is functionally related to a benzyl alcohol.
Preparation
By heating a mixture of formic/acetic anhydride and benzyl alcohol to 50°C; by passing a mixture of formic acid and
excess benzyl alcohol over a catalyst (ThO2 or TiO2) at high temperature.
Taste threshold values
Taste characteristics at 10 ppm: fresh cherry with a berry, strawberry fruity nuance.
Safety Profile
Moderately toxic by ingestion andskin contact. Mutation data reported. Probably narcotic inhigh concentrations. When heated todecomposition it emits acrid, irritating fumes.
