FlavScents AInsights Entry: 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: 2135
• Other Identifiers: FL No. 09.014
• Molecular Formula: C10H12O2
• Molecular Weight: 164.20 g/mol

Benzyl propionate is an ester formed from benzyl alcohol and propionic acid. It features a benzyl group attached to a propionate moiety, which contributes to its characteristic fruity and floral aroma. The ester functional group is crucial for its volatility and odor profile, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzyl propionate is known for its sweet, fruity, and floral aroma, reminiscent of jasmine and tropical fruits. It is often described as having a moderate intensity with good diffusion properties. The compound is typically used as an impact note in formulations, providing a fresh and uplifting character. While specific taste and odor thresholds are not well-documented, it is generally used in low concentrations to achieve the desired sensory effect without overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzyl propionate occurs naturally in various fruits and flowers, including apples, strawberries, and jasmine. It can be formed through enzymatic reactions in plants, where benzyl alcohol and propionic acid are esterified. This compound is often used in products labeled as "natural flavor" or "natural fragrance" due to its presence in nature and its derivation from natural sources.

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

4. Use in Flavors

Benzyl propionate is utilized in a variety of flavor categories, including fruit, floral, and confectionery applications. It serves as a functional component in flavor systems, providing a sweet and fruity note that enhances the overall profile. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, benzyl propionate is used across several fragrance families, including floral, fruity, and green compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and character. Its volatility allows it to provide an initial burst of freshness, which is complemented by more persistent base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 09.014.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Benzyl propionate is widely accepted for use in both flavor and fragrance applications, with harmonized assumptions across many regions. However, formulators should verify specific country regulations to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, benzyl propionate is considered safe within the typical use levels, with an acceptable daily intake (ADI) not specifically established but implied through GRAS status. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed to prevent overexposure in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzyl propionate is valued for its ability to impart a fresh, fruity, and floral character to both flavors and fragrances. It synergizes well with other esters and floral compounds, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering aroma, and instability under extreme conditions. It is often under-used in formulations seeking a subtle, natural fruitiness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on benzyl propionate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented variations in use levels may exist. Known data gaps include specific taste and odor thresholds, which are not clearly reported in the literature.

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 2026-02-27 20:34:29 GMT (p2)