Benzoic acid taste

Ben /ben ate [120-51-4] CgH COOCH2CgH, mp, 21°C, cff , 1.118 bp, 323—324°C at 101.3 kPa , 1.5681. This is a colorless, oily liquid with a faiat, pleasant aromatic odor and a sharp, burning taste. It occurs naturally iu Pern and Tolu balsams, is spariugly volatile with steam, and is iusoluble iu water. Benzyl benzoate is prepared commercially by the direct esterification of benzoic acid and benzyl alcohol or by reaction of benzyl chloride and sodium benzoate. The pleasant odor of benzyl benzoate, like other benzoic esters, has long been utilized iu the perfume iadustry, where it is employed as a solvent for synthetic musks and as a fixative. It has also been used iu confectionery and chewing gum flavors. 

Oxalic acid is poisonous to humans, but its concentrations are generally too low in foods to be of concern, although rhubarb leaves are quite poisonous. Lactic acid is produced from the fermentation of lactose, which is the principal sugar found in milk. The taste and smell of sour milk is due to the production of lactic acid from bacterial fermentation. Lactic acid accumulates in our muscles during exercise and strenuous physical activity. It is responsible for the sore, aching feeling often associated with these activities. Benzoic acid is the simplest aromatic carboxylic acid. 

As thus obtained, the acid is combined with one equivalent of water, and is, therefore, expressed by the formula, C10 Hs 0 HO. Hydrated sebacic acid forms light, white, pearly Beales, resembling benzoic acid in appearance indeed, it was considered by Berzelius to be identical with this acid. It has a very slightly acid taste, but reddens litmus. It fuses at 260° to an oily liquid, and, at a higher temperature, sublimes unchanged. It is much more soluble in hot than in cold water, and is readily dissolved by alcohol or ether. With the alkalies it forms soluble achates, but its salts, with ether metallic oxides, are for the most part insoluble, Liebig and RedteNbacher were the first to notice tins acid as a certain and delicate test of the presence of oleic acid. 

ASA CH3COOC6H4COOH o-acetoxy benzoic acid (acetylsalicylic acid) white crystals with a slightly bitter taste excessive use may cause hearing loss or Reye s syndrome, especially in young people used in Aspirin and related medicines for pain, fever, and inflammation... 

Potassium benzoate is predominantly used as an antimicrobial preservative in a wide range of beverages, foods and some pharmaceutical formulations. Preservative efficacy increases with decreasing pH it is most effective at pH 4.5 or below. However, at low pH undissociated benzoic acid may produce a slight though discernible taste in food products. 

To assure ourselves of the perfect identity of benzoic ether thus formed, with that prepared after the common method, we produced the latter in abundance by the distillation of benzoic acid with a mixture of alcohol and hydrochloric acid. By comparing the two properties of the two bodies obtained by such different methods, not the slightest difference was observable. Odor, taste, sp. gr. and behavior to acid and alkali, were in both precisely the same. 

Otero-Losada, M.E. 2003. Differential changes in taste perception induced by benzoic acid pickling. Physiology Behavior 78 415-425. 

Benzoin A balsamic resin obtained from Styrax benzoin and from other species of Styrax. It appears commercially as hard, brittle tears or masses having a fragrant odor and slightly aromatic taste, and Is used in making benzoic acid, as a stimulant and expectorant, and as a perfume and incense. Called also gum benzoin benjamin, gum benjamin asa dulcls. 

It is a colorless oil, having an acrid taste and the odor of bitter almonds sp. (p. 1.043 boils at 179 ,4 (354 .0 F,) soluble in 30 parts of water, and in all proportions in aloohol and ether. Oxidizing agents convert it into benzoic acid, a change which occurs by mere exposure to air. Nascent hydrogen converts it into benzylic alcohol With Cl and Br it forms benzoyl chloride or bromide. dissolves it when heated,... 

Benzoic Ether. A colorless oil liquid, slightly heavier than water, aromatic in taste and odor. It boils at 410 Fahr It is prepared as follows Take 4 parts 90 per cent, alcohol, 2 parts crystallized benzoic acid, and 1 part concentrated muriatic acid distill them together, and, as soon as the product turns milky when mixed with water, change the receiver and collect the subsequent distillate add water to it, decant the ether from the surface of the water, and boil it with water and a little oxide of lead (to separate the benzoic acid) lastly, free it from water by allowing it to stand over chloride of calcium. Benzoio ether is also called benzoate of ethyl. 

Characters.—Lumps consisting of agglutinated tears, or a brownish mottled mass with or without tears imbedded in it has little taste, but an agreeable odour gives off, when heated, fumes of benzoic acid soluble in rectified spirit and in solution of potash. 

They are used as antimicrobial substances in cosmetics, medicines, and in foods. Compared to benzoic acid their solubility in water is higher and decreases with the increase of the number of carbon atoms. These compounds are stable in air and resistant to cold and heat, and steam sterilization. They are often used in concentrations varying between 0.05% and 0.1%. They exert antimicrobial action against yeasts, moulds, and bacteria. The microbial inhibition increases when the carbon chain of the ester is not branched. The use of these compounds is favored in high pH products where other antimicrobial factors are ineffective. They could also be effectively used in conjunction with benzoic acid depending on the cost, pH, and taste, and more particularly in products with slightly acidic pH. ... 

Properties Colorless oily liq., balsamic nutty odor, sweet fruity nut-like taste sol. in alcohol insol. in water m.w. 164.21 dens. 1.026 b.p. 230-231 C m.p. -51 to -52 C flash pt. 98 C ref. index 1.5100 Uses Preservative in cosmetics synthetic flavoring agent in foods and pharmaceuticals Use Level 0.5% max. as benzoic acid in finished cosmstics... 

Brand type Taste Formic Benzoic acid Acid HS/g ag/g Sorbic acid ag/g Lactic Glycerol acid ag/g ag/g Citric. acid ag/g Acetic Butyric Lactose Rumenic Linoleic Diglyc. Double acid Acid acid acid Bond ag/g ag/g mg/g % FA % FA % No./FA% ... 

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