Benzyl acetate

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Benzyl acetate
Names
Preferred IUPAC name
Benzyl acetate
Other names
Acetic acid phenylmethyl ester
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.004.909
KEGG
UNII
  • InChI=1S/C9H10O2/c1-8(10)11-7-9-5-3-2-4-6-9/h2-6H,7H2,1H3 checkY
    Key: QUKGYYKBILRGFE-UHFFFAOYSA-N checkY
  • InChI=1/C9H10O2/c1-8(10)11-7-9-5-3-2-4-6-9/h2-6H,7H2,1H3
    Key: QUKGYYKBILRGFE-UHFFFAOYAD
  • c1ccccc1COC(=O)C
  • CC(=O)OCc1ccccc1
Properties
C9H10O2
Molar mass 150.177 g·mol−1
Appearance Colourless liquid
Odor floral
Density 1.054 g/ml
Melting point −51.5 °C (−60.7 °F; 221.7 K)
Boiling point 212 °C (414 °F; 485 K)
0.31 g/100 mL
Solubility Soluble in benzene, chloroform
Miscible with ethanol, ether, acetone
−93.18·10−6 cm3/mol
1.523
Hazards
GHS labelling:
H412
P273, P501
NFPA 704 (fire diamond)
NFPA 704 four-colored diamond
1
1
0
Flash point 102 °C (216 °F; 375 K)
461 °C (862 °F; 734 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Benzyl acetate is an organic ester with the molecular formula CH3C(O)OCH2C6H5. It is formed by the condensation of benzyl alcohol and acetic acid.

Similar to most other esters, it possesses a sweet and pleasant aroma, owing to which, it finds applications in personal hygiene and health care products. It is a constituent of jasmin and of the essential oils of ylang-ylang and neroli. It has pleasant sweet aroma reminiscent of jasmine (sweet, floral, fruity, jasmin, fresh). Further as a flavoring agent it is also used to impart jasmine or apple flavors to various cosmetics and personal care products like lotions, hair creams etc..[1]


It is one of many compounds that is attractive to males of various species of orchid bees. It is collected and used by the bees as an intra-specific pheromone; In apiculture benzyl acetate is used as a bait to collect bees. Natural sources of benzyl acetate include varieties of flowers like jasmine (Jasminum), and fruits like pear, apple, etc.[2]

References

  1. "benzyl acetate". Scents and Flavors. Scents and Flavors. Retrieved 26 March 2026.
  2. Schiestl, F.P. & Roubik, D.W. (2004). "Odor Compound Detection in Male Euglossine Bees". Journal of Chemical Ecology. 29 (1): 253–257. doi:10.1023/A:1021932131526. hdl:20.500.11850/57276. PMID 12647866. S2CID 2845587.