Ethyl benzoate Property

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

Odor

at 100.00 %. fruity dry musty sweet wintergreen

Relative polarity

0.228

Odor Type

minty

explosive limit

1%(V)

Water Solubility 

INSOLUBLE

Merck 

14,3766

JECFA Number

852

BRN 

1908172

Dielectric constant

6.0（20℃）

Stability:

Stable. Combustible. Incompatible with strong oxidizing agents.

LogP

2.59 at 23℃

CAS DataBase Reference

93-89-0(CAS DataBase Reference)

NIST Chemistry Reference

Benzoic acid, ethyl ester(93-89-0)

EPA Substance Registry System

Benzoic acid, ethyl ester (93-89-0)

Safety

Hazard Codes 

N

Risk Statements 

51/53

Safety Statements 

24/25-61

RIDADR 

UN 3082 9 / PGIII

WGK Germany 

1

RTECS 

DH0200000

Autoignition Temperature

914 °F

TSCA 

Yes

HS Code 

29163100

Toxicity

LD50 orally in rats: 6.48 g/kg, Smyth et al., Arch. Ind. Hyg. Occup. Med. 10, 61 (1954)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H227Combustible liquid

H303May be harmfulif swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H411Toxic to aquatic life with long lasting effects

Precautionary statements

P273Avoid release to the environment.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P403+P235Store in a well-ventilated place. Keep cool.

Ethyl benzoate Chemical Properties,Usage,Production

Description

Ethyl 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 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 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.

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.

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

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.

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.

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

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