Benzyl formate Chemical Properties

Melting point:

3.6℃

Boiling point:

203 °C(lit.)

Density 

1.088 g/mL at 25 °C(lit.)

vapor pressure 

1.69hPa at 20℃

FEMA 

2145 | BENZYL FORMATE

refractive index 

n20/D 1.511(lit.)

Flash point:

180 °F

storage temp. 

Inert atmosphere,Room Temperature

form 

clear liquid

color 

Colorless liquid

Specific Gravity

1.091 (20/4℃)

Odor

powerful fruity, spicy odor

Odor Type

floral

Water Solubility 

Insoluble in water, soluble in organic solvents, oils.

Merck 

14,1134

JECFA Number

841

BRN 

2041319

LogP

1.79 at 21.9℃

CAS DataBase Reference

104-57-4(CAS DataBase Reference)

NIST Chemistry Reference

Formic acid, phenylmethyl ester(104-57-4)

EPA Substance Registry System

Formic acid, phenylmethyl ester (104-57-4)

Safety Information

Hazard Codes 

Xn

Risk Statements 

21/22

Safety Statements 

36-36/37-23

RIDADR 

NA 1993 / PGIII

WGK Germany 

1

RTECS 

LQ5400000

TSCA 

Yes

HS Code 

29151300

Toxicity

LD50 orl-rat: 1400 mg/kg FCTXAV 11,1019,73

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

Benzyl formate Usage And Synthesis

Chemical Properties

Benzyl formate has an intense, pleasant, floral-fruity odor and sweet taste reminiscent of apricot and pineapple.

Chemical Properties

Colorless liquid; fruity-spicy odor. Resembles benzyl acetate in many respects but differs in its greater volatility. Miscible with alcohols, ketones, oils, aromatic, aliphatic and halogenated hydrocarbons; insoluble in water.

Occurrence

Reported found in the oil of Rosa rugosa, sour cherry, American cranberry, ligonberry, coffee, black tea, Agaricus mushroom, Ocimum basilicum, Bourbon vanilla and crowberry (Empetrum nigrum Coll.).

Uses

Solvent for cellulose esters; in perfumery.
It has a very sweet taste, more fruity than floral, spicy Banana-type. It is used quite frequently in perfume compositions, for floral bases such as Jasmin, Gardenia, NeroIi, Hyacinth, Carnation, and Fougeres and used in flavour compositions for imitation: Apricot, Banana, Cherry, Chocolate, Honey, Liquor, Nut, Peach, Plum, Prune, Pineapple, etc. Concentrations are usually about 12-15 ppm in the finished product. In chewing gum, the concentration may be as high as 35 ppm.

Preparation

By heating a mixture of formic/acetic anhydride and benzyl alcohol to 50°C; by passing a mixture of formic acid and excess benzyl alcohol over a catalyst (ThO2 or TiO2) at high temperature.

Definition

ChEBI: Benzylformate is a carboxylic ester. It is functionally related to a benzyl alcohol.

Taste threshold values

Taste characteristics at 10 ppm: fresh cherry with a berry, strawberry fruity nuance.

Synthesis Reference(s)

Journal of the American Chemical Society, 82, p. 2380, 1960 DOI: 10.1021/ja01494a065
The Journal of Organic Chemistry, 55, p. 2952, 1990 DOI: 10.1021/jo00296a072

Hazard

May be narcotic in high concentration.

Safety Profile

Moderately toxic by ingestion andskin contact. Mutation data reported. Probably narcotic inhigh concentrations. When heated todecomposition it emits acrid, irritating fumes.

Benzyl formate(104-57-4)Related Product Information

• Benzyl benzoate
• Benzyl isocyanate
• Calcium formate
• Sodium formate
• Benzyl nicotinate
• Benzyl alcohol
• Benzyl chloride
• Butyl formate
• Methyl formate
• FORMATE ION CHROMATOGRAPHY STANDARD
• Benzyl carbamate
• 2,2,2-Trichloro-1-phenylethyl acetate
• Nalpha-Cbz-L-Arginine
• N-Carbobenzyloxy-L-aspartic acid
• N-Carbobenzyloxy-L-alanine
• Benzyl 2-bromoacetate
• Benzyl chloroformate
• Carbobenzoxyhydrazide