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W213802

Sigma-Aldrich

Benzyl benzoate

≥99%, FCC, FG

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Synonym(s):
Benzoic acid benzyl ester
Linear Formula:
C6H5COOCH2C6H5
CAS Number:
Molecular Weight:
212.24
FEMA Number:
2138
Beilstein:
2049280
EC Number:
Council of Europe no.:
262
MDL number:
PubChem Substance ID:
Flavis number:
9.727
NACRES:
NA.21

biological source

synthetic

Quality Level

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

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

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This Item
W213810PHR121368183
Benzyl benzoate ≥99%, FCC, FG

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Benzyl benzoate natural, ≥99%, FG

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Benzyl benzoate Pharmaceutical Secondary Standard; Certified Reference Material

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grade

FG, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

certified reference material, pharmaceutical secondary standard

grade

analytical standard

agency

meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

traceable to USP 1062008

agency

-

assay

≥99%

assay

≥99%

assay

-

assay

≥98% (GC)

refractive index

n20/D 1.568 (lit.)

refractive index

n20/D 1.568 (lit.)

refractive index

n20/D 1.568 (lit.)

refractive index

n20/D 1.568 (lit.)

bp

323-324 °C (lit.)

bp

323-324 °C (lit.)

bp

323-324 °C (lit.)

bp

323-324 °C (lit.)

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

Signal Word

Warning

Hazard Statements

Hazard Classifications

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

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

298.4 °F - closed cup

Flash Point(C)

148 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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25G
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1000309185

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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)
Yannai S
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients (2012)
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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