Benzylpropionat

Bezeichnung:Benzylpropionat

Englisch Name:Benzyl propionate

CBNumberCB7717882

SummenformelC10H12O2

Molgewicht164.2

Synonyma

Benzylpropionat

Benzylpropionat physikalisch-chemischer Eigenschaften

Schmelzpunkt	221-223°C
Siedepunkt	222 °C (lit.)
Dichte	1.03 g/mL at 25 °C (lit.)
Dampfdruck	12-17.465Pa at 25℃
Brechungsindex	n20/D 1.497(lit.)
FEMA	2150 \| BENZYL PROPIONATE
Flammpunkt	205 °F
storage temp.	Sealed in dry,Room Temperature
Löslichkeit	1000g/L in organic solvents at 20 ℃
pka	0[at 20 ℃]
Farbe	Colorless to Almost colorless
Geruch (Odor)	at 100.00 %. sweet fruity floral banana jasmin balsam
Geruchsart	fruity
Wasserlöslichkeit	100-742mg/L at 20-25℃
JECFA Number	842
BRN	2046122
LogP	2.08-2.4 at 25-35℃
CAS Datenbank	122-63-4(CAS DataBase Reference)
NIST chemische Informationen	Propanoic acid, phenylmethyl ester(122-63-4)
EPA chemische Informationen	Benzyl propionate (122-63-4)

Sicherheit

S-Sätze:	24/25
WGK Germany	2
RTECS-Nr.	UA2537603
TSCA	Yes
HS Code	2915 50 00
Toxizität	LD50 orally in Rabbit: 3300 mg/kg LD50 dermal Rabbit > 5000 mg/kg

Gefahreninformationscode (GHS)

S-Sätze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Chemische Eigenschaften
CLEAR COLOURLESS LIQUID
Chemische Eigenschaften
Benzyl propionate has a sweet, fruity-floral odor and a peach-, apricot-like taste.
Chemische Eigenschaften
Benzyl propionate is a liquid with a sweet, fruity odor, which is used in perfumery for floral, fruity notes and in fruit flavor compositions.
Occurrence
Reported found in strawberry and melon.
Verwenden
Benzyl Propionate is a flavoring agent which is liquid, colorless and has a sweet, fruity odor. it is soluble in most fixed oils and alcohol, slightly soluble in propylene glycol, and insoluble in glycerin.
Definition
ChEBI: Benzyl propionate is a carboxylic ester. It is functionally related to a benzyl alcohol.
synthetische
By esterification of benzyl alcohol with propionic acid.
Taste threshold values
Taste characteristics at 15 ppm: fruity, sweet, green and powdery with a ripe berry nuance.
Synthesis Reference(s)
The Journal of Organic Chemistry, 55, p. 5678, 1990 DOI: 10.1021/jo00309a007
Synthetic Communications, 25, p. 2435, 1995 DOI: 10.1080/00397919508015447
Synthesis, p. 853, 1990 DOI: 10.1055/s-1990-27034
Biochem/physiol Actions
Taste at 30 ppm