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Ethyl benzoate

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Ethyl benzoate Basic information
Ethyl benzoate Chemical Properties
  • Melting point:-34 °C
  • Boiling point:212 °C(lit.)
  • Density 1.045 g/mL at 25 °C(lit.)
  • vapor density 5.17 (vs air)
  • vapor pressure 1 mm Hg ( 44 °C)
  • refractive index n20/D 1.504(lit.)
  • FEMA 2422 | ETHYL BENZOATE
  • Flash point:184 °F
  • storage temp. Store below +30°C.
  • solubility 0.5g/l
  • form Liquid
  • color Clear colorless to pale yellow
  • Relative polarity0.228
  • explosive limit1%(V)
  • Water Solubility INSOLUBLE
  • Merck 14,3766
  • JECFA Number852
  • BRN 1908172
  • Stability:Stable. Combustible. Incompatible with strong oxidizing agents.
  • CAS DataBase Reference93-89-0(CAS DataBase Reference)
  • NIST Chemistry ReferenceBenzoic acid, ethyl ester(93-89-0)
  • EPA Substance Registry SystemBenzoic acid, ethyl ester (93-89-0)
Safety Information
  • Hazard Codes N
  • Risk Statements 51/53
  • Safety Statements 24/25-61
  • RIDADR UN 3082 9 / PGIII
  • WGK Germany 1
  • RTECS DH0200000
  • Autoignition Temperature914 °F
  • TSCA Yes
  • HS Code 29163100
  • ToxicityLD50 orally in rats: 6.48 g/kg, Smyth et al., Arch. Ind. Hyg. Occup. Med. 10, 61 (1954)
MSDS
Ethyl benzoate Usage And Synthesis
  • DescriptionEthyl benzoate, C9H10O2, 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 PropertiesEthyl benzoate has a somewhat fruity odor similar to ylang-ylang, but milder than methyl benzoate
  • Chemical Propertiescolourless liquid with an aromatic odour
  • OccurrenceReported 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.
  • UsesEthyl Benzoate acts as an aroma and flavour compound due to the volatile ester group in its structure.
  • UsesIn perfumery under the name Essence de Niobe; in manufacture of Peau d'Espagne; artificial fruit essence.
  • PreparationBy 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 valuesDetection: 100 ppb; recognition: 150 ppb
  • Taste threshold valuesTaste characteristics at 30 ppm: sweet, medicinal, green, minty, fruity, birch beer and wintergreen-like.
  • Synthesis Reference(s)The Journal of Organic Chemistry, 25, p. 1703, 1960 DOI: 10.1021/jo01080a004
    Synthetic Communications, 20, p. 2267, 1990 DOI: 10.1080/00397919008053167
    Tetrahedron Letters, 22, p. 1509, 1981 DOI: 10.1016/S0040-4039(01)90363-6
  • Safety ProfileModerately 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
Ethyl benzoate Preparation Products And Raw materials
Ethyl benzoate(93-89-0)Related Product Information
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