| Identification | More | [Name]
Ethyl benzoate | [CAS]
93-89-0 | [Synonyms]
BENZOIC ACID ETHYL ESTER
BENZOIC ETHER
ETHYL BENZENECARBOXYLATE
ETHYL BENZOATE
FEMA 2422
RARECHEM AL BI 0531
Benxoicacidethylester
benzoylethylether
Ethylester kyseliny benzoove
ethylesterkyselinybenzoove
Ehyl Benzoate
ETHYL BENZOATE 99+% NATURAL FCC
ETHYL BENZOATE, 99+%
ETHYL BENZOATE 99+% FCC
Ethyl Benzoate FCC
EthylBenzoateForSynthesis
EthylBenzoate,Certified.
Benzoic acid, ethyl ester (6CI,8CI,9CI)
ETHYLBENZOATE,REAGENT
BENZOIC ACID ETHYLESTER(SG) | [EINECS(EC#)]
202-284-3 | [Molecular Formula]
C9H10O2 | [MDL Number]
MFCD00009109 | [Molecular Weight]
150.17 | [MOL File]
93-89-0.mol |
| Chemical Properties | Back Directory | [Appearance]
colourless liquid with an aromatic odour | [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)
| [FEMA ]
2422 | [refractive index ]
n20/D 1.504(lit.)
| [Fp ]
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 | [Stability:]
Stable. Combustible. Incompatible with strong oxidizing agents. | [explosive limit]
1%(V) | [Odor Type]
minty | [Water Solubility ]
INSOLUBLE | [JECFA Number]
852 | [Merck ]
14,3766 | [BRN ]
1908172 | [Dielectric constant]
6.0（20℃） | [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]
93-89-0(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
N | [Risk Statements ]
51/53 | [Safety Statements ]
S24/25:Avoid contact with skin and eyes . | [RIDADR ]
UN 3082 9 / PGIII | [WGK Germany ]
1
| [RTECS ]
DH0200000
| [Autoignition Temperature]
914 °F | [TSCA ]
Yes | [HS Code ]
29163100 | [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 | [Toxicity]
LD50 orally in rats: 6.48 g/kg, Smyth et al., Arch. Ind. Hyg. Occup. Med. 10, 61 (1954) |
| Raw materials And Preparation Products | Back Directory | [Raw materials]
Aluminum sulfate-->Uridine, 5-methyl-, 2',3',5'-tribenzoate-->5-Methyluridine | [Preparation Products]
Ethyl benzoylacetate-->Benzyl benzoate-->Benzohydroxamic acid-->Benzoylacetonitrile-->Benoxinate Hydrochloride-->Alibendol-->2-PHENYL-2-PROPANOL-->1,2-Ethanediyl, 1-phenyl- (9CI)-->6-phenylundecane-->1-(2-HYDROXYPHENYL)-3-PHENYL-1,3-PROPANEDIONE-->2-P-ANISYL-1,3-INDANDIONE-->BENZYL-ALPHA,ALPHA-D2-AMINE-->1-PHENYL-1-CYCLOPROPANOL-->ETHYL 4-(4,4,5,5-TETRAMETHYL-1,3,2-DIOXABOROLAN-2-YL)BENZOATE-->3-Phenylpropene-3-ol |
| Hazard Information | Back Directory | [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]
colourless liquid with an aromatic odour | [Chemical Properties]
Ethyl benzoate has a somewhat fruity odor similar to ylang-ylang, but milder than methyl benzoate | [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. | [Uses]
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. | [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]
Notclassified | [Biochem/physiol Actions]
Taste at 10 ppm |
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