AInsights Entry for Benzyl Propionate (CAS: 122-63-4)

1. Identity & Chemical Information

• Common Name(s): Benzyl propionate
• IUPAC Name: Benzyl propanoate
• CAS Number: 122-63-4
• FEMA Number: 2130
• Other Identifiers: FL No. 09.038
• Molecular Formula: C10H12O2
• Molecular Weight: 164.20 g/mol
• Functional Groups and Structure–Odor Relevance: Benzyl propionate is an ester, characterized by its pleasant fruity aroma, often associated with floral and sweet notes. The ester linkage contributes to its volatility and odor profile, making it a valuable component in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Benzyl propionate is known for its sweet, fruity aroma reminiscent of pineapple and apple, with floral undertones. It is often described as having a medium intensity and good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is generally used at low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in formulations, providing a sweet, fruity character that enhances the overall sensory profile of products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Benzyl propionate is found naturally in various fruits, including apples and strawberries, and is also present in some essential oils.
• Formation Pathways: It can be formed through esterification processes, where benzyl alcohol reacts with propionic acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be used in products labeled as containing natural flavors or fragrances, depending on the extraction and processing methods.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Benzyl propionate is used in fruit flavors, particularly those mimicking apple, pineapple, and other tropical fruits. It is also used in confectionery, beverages, and baked goods.
• Functional Role in Flavor Systems: It acts as a flavor enhancer and impact note, contributing to the authenticity and complexity of fruit flavors.
• Typical Use Levels: Documented use levels range from 1 to 20 ppm in finished products, with typical industry use around 5 ppm.
• Stability Considerations: Benzyl propionate is relatively stable under normal conditions but may hydrolyze in acidic or basic environments, affecting its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: It is commonly used in floral and fruity fragrance compositions, including perfumes, body sprays, and personal care products.
• Functional Role: Benzyl propionate serves as a modifier and impact note, adding a sweet, fruity dimension to fragrance blends.
• Typical Concentration Ranges: It is typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is considered a middle note, providing a lasting fruity aroma that bridges top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food flavorings; listed under FL No. 09.038.
• United Kingdom (Post-Brexit Alignment or Divergence): Aligns with EU regulations; no significant divergence reported.
• Asia (Japan, China, ASEAN): Generally permitted in flavor applications, but specific regulations may vary.
• Latin America (e.g., Brazil, MERCOSUR): Approved for use in flavors; regional regulations should be consulted for specific applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food at typical concentrations; no specific ADI or MSDI reported.
• Dermal Exposure: Generally regarded as non-irritating and non-sensitizing at typical fragrance concentrations; IFRA standards should be consulted.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure limits are not specifically defined.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Benzyl propionate is prized for its ability to impart a sweet, fruity aroma that enhances both flavor and fragrance formulations.
• Typical Synergies: Pairs well with other esters and fruity compounds to create complex, authentic profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sweetness; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized in complex fragrance compositions where its fruity note can add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Comprehensive sensory and regulatory data available.
• Industry-Typical but Undocumented Practices: Use levels and synergies often based on industry experience.
• Known Data Gaps or Regulatory Ambiguities: Specific exposure limits and thresholds are not well-documented.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• “Citation hooks:” line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-10 16:14:35 GMT (p2)