FlavScents AInsights Entry for Benzyl Acetate (CAS: 140-11-4)

1. Identity & Chemical Information

Benzyl acetate is a widely recognized compound in the flavor and fragrance industry. Its IUPAC name is benzyl ethanoate, and it is identified by the CAS number 140-11-4. The FEMA number for benzyl acetate is 2135. Other identifiers include its FL number 09.013 and CoE number 123. The molecular formula of benzyl acetate is C9H10O2, with a molecular weight of 150.18 g/mol. Structurally, benzyl acetate is an ester formed from benzyl alcohol and acetic acid. The ester functional group is crucial for its characteristic sweet, floral aroma, reminiscent of jasmine, which is highly valued in perfumery and flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzyl acetate is known for its pleasant, sweet, and floral odor, often described as reminiscent of jasmine, ylang-ylang, and gardenia. It has a moderate intensity and good diffusion, making it a popular choice for imparting a floral character in both flavors and fragrances. The taste threshold of benzyl acetate is not well-documented, but its odor threshold is relatively low, allowing it to be effective even at low concentrations. In sensory applications, benzyl acetate serves as an impact note, providing a distinct floral top note that enhances the overall complexity of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzyl acetate occurs naturally in various flowers, including jasmine, ylang-ylang, and gardenia, contributing to their characteristic aromas. It is also found in fruits such as pears and apples. The compound can be formed through enzymatic reactions in plants, where benzyl alcohol reacts with acetic acid. In the context of "natural flavor" or "natural fragrance" designations, benzyl acetate can be considered natural if it is derived from these natural sources through physical, enzymatic, or microbiological processes.

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

4. Use in Flavors

In the flavor industry, benzyl acetate is used to impart a sweet, floral note to a variety of products, including confectionery, beverages, and baked goods. It is particularly valued in fruit flavors, where it enhances the perception of ripeness and sweetness. Typical use levels in finished food products range from 1 to 30 ppm, depending on the desired intensity and the complexity of the flavor profile. Benzyl acetate is generally stable under typical food processing conditions, but it may hydrolyze under extreme pH or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Benzyl acetate is a versatile ingredient in the fragrance industry, commonly used in floral compositions such as jasmine, gardenia, and tuberose. It serves as a modifier and impact note, providing a fresh, sweet floral top note that enhances the overall fragrance profile. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 5%, depending on the desired effect and product type. Benzyl acetate is moderately volatile, contributing primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, benzyl acetate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with the FL number 09.013. The United Kingdom follows similar regulations post-Brexit. In Asia, benzyl acetate is permitted in Japan and China, with specific use conditions. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, aligning with international standards. While generally approved, formulators should verify specific regional regulations and any updates.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Benzyl acetate is considered safe for use in flavors and fragrances at typical exposure levels. For oral exposure, the compound has a high margin of safety, with no specific ADI established, but it is included in the TTC (Threshold of Toxicological Concern) approach. Dermal exposure in fragrance applications is generally safe, with low irritation and sensitization potential, as supported by IFRA guidelines. Inhalation exposure is not typically a concern at normal use levels, but occupational exposure should be monitored to prevent irritation. 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 acetate is valued for its ability to impart a sweet, floral character that enhances both flavor and fragrance formulations. It synergizes well with other floral and fruity notes, providing depth and complexity. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-used in complex formulations where its subtlety can enhance the overall profile without dominating. Formulators should consider its volatility and potential for hydrolysis in challenging conditions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on benzyl acetate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps include specific taste thresholds and detailed toxicological studies, which are typically addressed through industry-standard safety assessments.

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 2026-06-03 15:00:11 GMT (p2)