Benzyl derivatives was written by Sipes, I. G.;DiNovi, M.;Larsen, J. C.;Renwick, A. G.. And the article was included in WHO Food Additives Series in 2011.Recommanded Product: 5444-75-7 The following contents are mentioned in the article:
The Committee evaluated eight addnl. flavoring agents belonging to the group of benzyl derivatives that was previously evaluated. The structural feature common to all members of the group is a primary oxygenated functional group bonded directly to a benzene ring or a functional group metabolized to a benzyl alc. or benzoic acid derivative Generally, the Committee concluded that these eight flavoring agents, which are additions to the group of benzyl derivatives evaluated previously, would not give rise to safety concerns at current estimated dietary exposures. This study involved multiple reactions and reactants, such as 2-Ethylhexyl benzoate (cas: 5444-75-7Recommanded Product: 5444-75-7).
2-Ethylhexyl benzoate (cas: 5444-75-7) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Recommanded Product: 5444-75-7
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics