Propyl benzoate

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,2,8H2,1H3 Key: UDEWPOVQBGFNGE-UHFFFAOYSA-N ; InChI=1/C10H12O2/c1-2-8-12-10(11)9-6-4-3-5-7-9/h3-7H,2,8H2,1H3 Key: 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/cm3 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)	-105.00·10−6 cm3/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 [77 °F], 100 kPa). 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.^[2]^[3]

Reactions

Propyl benzoate can be synthesized by the transesterification of methyl benzoate with propanol.^[3] Propyl benzoate can also be synthesized by means of Fischer esterification of benzoic acid with propanol.

References

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

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[hand-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.

[BookPreserv-2] Ash, Michael; Ash, Irene (2004). Handbook of Preservatives. Synapse Information Resources. p. 508. ISBN 1-890595-66-7. Retrieved 2009-05-04.

[encyc-3] Burdock, George A. (1997). Encyclopedia of Food and Color Additives. CRC Press. p. 2340. ISBN 978-0-8493-9416-4.

[2]

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[3]

v t e Esters
Methyl esters	Methyl formate Methyl acetate Methyl propionate Methyl butyrate Methyl pentanoate Methyl hexanoate Methyl benzoate
Ethyl esters	Ethyl formate Ethyl acetate Ethyl propionate Ethyl butyrate Ethyl pentanoate Ethyl hexanoate Ethyl heptanoate Ethyl octanoate Ethyl decanoate Ethyl palmitate Ethyl benzoate
Propyl esters	Propyl acetate Propyl propanoate Propyl benzoate Isopropyl acetate Isopropyl palmitate
Butyl esters	Butyl acetate Butyl butyrate Isobutyl acetate
Amyl esters	Amyl acetate Pentyl propanoate Pentyl butyrate Pentyl pentanoate Pentyl hexanoate Isoamyl formate Isoamyl acetate Sec-Amyl acetate
Hexyl esters	Hexyl acetate
Phenyl esters	Phenyl acetate
Heptyl esters	Heptyl acetate
Benzyl esters	Benzyl acetate Benzyl benzoate