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W242713

Ethyl butyrate

greener alternative

natural, ≥98%, FCC, FG

Synonyme(s) :

Butyric acid ethyl ester

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A propos de cet article

Formule linéaire :
CH3CH2CH2C(O)OC2H5
Numéro CAS:
105-54-4
Poids moléculaire :
116.16
FEMA Number:
2427
Council of Europe no.:
264c
UNSPSC Code:
12164502
PubChem Substance ID:
24901067
Flavis number:
9.039
EC Number:
203-306-4
NACRES:
NA.21
MDL number:
MFCD00009394
Beilstein/REAXYS Number:
506331
Organoleptic:
ethereal; fruity; pineapple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117

vapor density

4 (vs air)

vapor pressure

15.5 mmHg ( 25 °C)

assay

≥98%

autoignition temp.

865 °F

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.392 (lit.)

bp

120 °C (lit.)

mp

−93 °C (lit.)

density

0.875 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Aligned

organoleptic

ethereal; fruity; pineapple; sweet

SMILES string

CCCC(=O)OCC

InChI

1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3

InChI key

OBNCKNCVKJNDBV-UHFFFAOYSA-N

General description

Ethyl butyrate is mainly used as a flavor ester for its pineapple-like flavor. It is one of the main volatile components identified in orange juices.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application


  • Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.: Investigates the transfer dynamics of aroma compounds from food products, essential for optimizing food packaging materials to preserve flavor integrity (Dury-Brun C et al., 2007).


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hcodes

H226

Hazard Classifications

Flam. Liq. 3

Classe de stockage

3 - Flammable liquids

wgk

WGK 1

flash_point_f

78.8 °F - closed cup

flash_point_c

26 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificats d'analyse (COA)

Lot/Batch Number
SHBT3486
SHBS6842
SHBS8683
SHBS6838
SHBS1188

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Consulter la Bibliothèque de documents

Production of flavor esters by immobilized lipase.
Gillies B, et al.
Biotechnology Letters, 9(10), 709-714 (1987)
Comparison of volatile flavor components in fresh and processed orange juices.
Nisperos-Carriedo MO & Shaw PE
Journal of Agricultural and Food Chemistry, 38(4), 1048-1052 (1990)
Montserrat Mestres et al.
Journal of agricultural and food chemistry, 54(5), 1814-1821 (2006-03-02)
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory
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