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