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Merck
CN

W213802

Benzyl benzoate

≥99%, FCC, FG

Synonym(s):

Benzoic acid benzyl ester

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About This Item

Linear Formula:
C6H5COOCH2C6H5
CAS Number:
120-51-4
Molecular Weight:
212.24
FEMA Number:
2138
Council of Europe no.:
262
UNSPSC Code:
12164502
PubChem Substance ID:
24900877
Flavis number:
9.727
EC Number:
204-402-9
NACRES:
NA.21
MDL number:
MFCD00003075
Beilstein/REAXYS Number:
2049280
Organoleptic:
fruity; balsamic; floral; sweet
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

Benzyl benzoate, ≥99%, FCC, FG

SMILES string

O=C(OCc1ccccc1)c2ccccc2

InChI

1S/C14H12O2/c15-14(13-9-5-2-6-10-13)16-11-12-7-3-1-4-8-12/h1-10H,11H2

InChI key

SESFRYSPDFLNCH-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515
FDA 21 CFR 175.105

vapor pressure

1 mmHg ( 125 °C)

assay

≥99%

form

liquid

autoignition temp.

896 °F

refractive index

n20/D 1.568 (lit.)

bp

323-324 °C (lit.)

mp

17-20 °C (lit.)

density

1.118 g/mL at 20 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fruity; balsamic; floral; sweet

Quality Level

300
400

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Related Categories

General description

Benzyl benzoate is an aromatic ester that is used as a food flavoring agent. It has been identified as one of the main volatile aroma component of cranberry, mango and Egyptian Jasminum sambac flowers.

pictograms

Exclamation markEnvironment
GHS07,GHS09

signalword

Warning

hcodes

H302,H410

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 2

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

298.4 °F - closed cup

flash_point_c

148 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS0694
SHBQ7170
SHBQ4920
SHBP1752
SHBP6755

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Yannai S
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients (2012)
Biosynthesis of benzaldehyde, benzyl alcohol and benzyl benzoate from benzoic acid in cranberry (Vaccinium macrocarpon)
Croteau R
Journal of Food Biochemistry, 1(4), 317-326 (1978)
Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait.(Oleaceae) flowers grown in Egypt
Edris AE, et al
European Food Research and Technology, 226(3), 621-621 (2008)
Contribution of volatile compounds to mango (Mangifera indica L.) aroma
Pino JA & Mesa J
Flavour and Fragrance Journal, 21(2), 207-213 (2006)
Neda Vishlaghi et al.
Frontiers in cell and developmental biology, 8, 338-338 (2020-06-02)
MicroRNAs (miRNAs) are a major class of conserved non-coding RNAs that have a wide range of functions during development and disease. Biogenesis of canonical miRNAs depend on the cytoplasmic processing of pre-miRNAs to mature miRNAs by the Dicer endoribonuclease. Once
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