Benzyl propionate CAS 122-63-4

Product Name: Benzyl propionate
CAS: 122-63-4
MF: C10H12O2
MW: 164.2
EINECS: 204-559-3
Melting point: 221-223°C
Boiling point: 222 °C (lit.)
Density: 1.03 g/mL at 25 °C (lit.)
Vapor pressure: 12-17.465Pa at 25℃
FEMA: 2150 | BENZYL PROPIONATE
Refractive index: n20/D 1.497(lit.)
Fp: 205 °F
Storage temp.: Sealed in dry,Room Temperature

1 kg/bottle or 25 kg/drum or 200 kg/drum or based on customer's requirements. 

Benzyl propionate is an organic compound with a wide range of uses, especially in the flavor and fragrance industry.

1. Benzyl propionate CAS 122-63-4 is often used in the formulation of perfumes and fragrance products. It has a pleasant floral scent and is often used to enhance the overall fragrance of perfumes.

2. Benzyl propionate is used as a flavoring agent in food and beverage products, providing sweet and fruity flavors that can enhance the taste of various items.

3. Benzyl propionate CAS 122-63-4 can be used as an intermediate in the synthesis of other chemical compounds, including drugs and agrochemicals.

4. Benzyl propionate may be added to cosmetic formulations for its fragrance properties, helping to improve the sensory experience of products such as lotions, creams and shampoos.

5. In a research setting, benzyl propionate CAS 122-63-4 can be used in studies involving organic synthesis and the development of new materials or compounds.

To store benzyl propionate CAS 122-63-4 safely and effectively.

1. Use airtight containers made of suitable materials, such as glass or high-density polyethylene. Make sure the container is clearly labeled with the name of the chemical and any relevant hazard information.

2. Store benzyl propionate CAS 122-63-4 in a cool, dry, well-ventilated place away from direct sunlight, heat and moisture.

3. Maintain storage temperature within the recommended range, typically 15°C to 25°C (59°F to 77°F). Avoid exposure to extreme temperatures.

4. Please keep benzyl propionate CAS 122-63-4 away from incompatible substances, such as strong oxidants and acids. It should also be stored separately from food and drinks.

5. Use secondary controls, such as spill trays, to control any potential spills or leaks.

6. Access to storage areas is restricted to trained personnel only. Ensure appropriate safety equipment (e.g. fire extinguishers and spill kits) is available.

7. Regularly inspect storage areas and containers for signs of leaks, damage or deterioration.