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| | BUTYL VALERATE Basic information |
| | BUTYL VALERATE Chemical Properties |
| Melting point | -92.8°C | | Boiling point | 186-187 °C (lit.) | | density | 0.868 g/mL at 25 °C (lit.) | | FEMA | 2217 | BUTYL VALERATE | | refractive index | n20/D 1.412(lit.) | | Fp | 152 °F | | storage temp. | Sealed in dry,Room Temperature | | form | clear liquid | | color | Colorless to Almost colorless | | Odor | at 10.00 % in dipropylene glycol. sweet fruity pineapple green raspberry tropical | | Odor Type | fruity | | Water Solubility | 83.87mg/L(25 ºC) | | JECFA Number | 160 | | LogP | 3.32 | | CAS DataBase Reference | 591-68-4(CAS DataBase Reference) | | EPA Substance Registry System | Pentanoic acid, butyl ester (591-68-4) |
| | BUTYL VALERATE Usage And Synthesis |
| Chemical Properties | Characteristic fruity (apple-raspberry) odor and corresponding sweet taste. | | Occurrence | Reported found in fresh apple, bananas, blackberry, plum, whiskey, malt and Bourbon vanilla. | | Preparation | By esterification of the acid with n-butyl alcohol in the presence of concentrated H2SO2 at the boil. | | Definition | ChEBI: Butyl pentanoate is a fatty acid ester. | | Taste threshold values | Taste characteristics at 10 ppm: sweet, pineapple, fruity, banana, ripe and tutti-frutti. | | Synthesis Reference(s) | Tetrahedron, 49, p. 8169, 1993 DOI: 10.1016/S0040-4020(01)88036-4 |
| | BUTYL VALERATE Preparation Products And Raw materials |
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