Description
Ethyl benzoate, C
9H
10O
2, is the ester formed by the condensation of benzoic acid and ethanol. It is a colorless liquid that is almost insoluble in water, but miscible with most organic solvents.
As with many volatile esters, ethyl benzoate has a pleasant odor which could be described similar to wintergreen mint. It is a component of some artificial fruit flavors.
Chemical Properties
Ethyl benzoate is a colourless liquid that has a somewhat fruity odor similar to ylang-ylang, but milder than methyl benzoate. Soluble in ethanol, ethyl ether, petroleum ether, propylene glycol, mineral oil and most non-volatile oils, insoluble in water and glycerin.
Occurrence
Reported found in volatiles from hard, mature peaches, pineapple and currant. Also reported found in apple
juice, banana, guava, cranberry, raspberry, sweet cherry, Parmesan cheese, butter, milk, white wine, red wine, cider, whiskies, cocoa,
black tea, fresh plum, apple brandy, cherry brandy, Bourbon vanilla, naranjilla fruit, ceriman or pinanona, pimento berry, olive and
passion fruit.
Uses
Ethyl benzoate is used as a perfume scent. It acts as a food flavoring agent. It is an active component of artificial fruit flavors. Further, it is used in cosmetics and personal care products as fragrance ingredients and preservatives.
Uses
Ethyl Benzoate acts as an aroma and flavour compound due to the volatile ester group in its structure. In perfumery under the name Essence de Niobe; in manufacture of Peau d'Espagne; artificial fruit essence.
Definition
ChEBI: Ethyl benzoate is a benzoate ester obtained by condensation of benzoic acid and ethanol. It is a volatile oil component found in ripe kiwifruit, cranberry juice, and palm kernel oil. It has a role as a flavouring agent, a fragrance and a volatile oil component. It is a benzoate ester and an ethyl ester.
Preparation
By esterification of ethyl alcohol and benzoic acid in the presence of anhydrous aluminum sulfate and a trace of sulfuric
acid; by transesterification of methyl benzoate with ethanol in the presence of potassium ethylate
Aroma threshold values
Detection: 100 ppb; recognition: 150 ppb
Taste threshold values
Taste characteristics at 30 ppm: sweet, medicinal, green, minty, fruity, birch beer and wintergreen-like.
General Description
Natural occurrence: Feijoa, guava, plum, raspberry, rum, strawberry, Virginia tobacco.
Flammability and Explosibility
Not classified
Biochem/physiol Actions
Taste at 10 ppm
Safety Profile
Moderately toxic by
ingestion. Mildly toxic by skin contact. A
skin and eye irritant. Combustible liquid
when exposed to heat or flame; can react
with oxidizing materials. To fight fire, use
foam, CO2, dry chemical. When heated to
decomposition it emits acrid smoke and
irritating fumes. See also ESTERS
