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Merck
CN

W219002

Butyl butyryllactate

≥98%, FCC, FG

Synonym(s):

(1-butoxy-1-oxopropan-2-yl) butanoate, Butyl O-butyryllactate, Butyl butyrolactate

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About This Item

Linear Formula:
CH3CH(O2CCH2CH2CH3)CO2(CH2)3CH3
CAS Number:
Molecular Weight:
216.27
FEMA Number:
2190
Council of Europe no.:
2107
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.491
EC Number:
231-326-3
NACRES:
NA.21
MDL number:
Organoleptic:
butter; cheese; creamy; waxy
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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SMILES string

CCCCOC(=O)C(C)OC(=O)CCC

InChI

1S/C11H20O4/c1-4-6-8-14-11(13)9(3)15-10(12)7-5-2/h9H,4-8H2,1-3H3

InChI key

NORZZKKLCYMBBF-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

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, FDA 21 CFR 172.515

assay

≥98%

refractive index

n20/D 1.415-1.425 (lit.)

bp

90 °C/2 mmHg (lit.)

density

0.972 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

organoleptic

butter; cheese; creamy; waxy

Quality Level

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Application


  • RIFM fragrance ingredient safety assessment, butyl butyryllactate, CAS Registry Number 7492-70-8.: This study conducted a comprehensive safety assessment of butyl butyryllactate, focusing on its use as a fragrance ingredient. The research evaluated its toxicological profile and potential health impacts, concluding it to be safe for use under specified conditions (Api et al., 2024).

Biochem/physiol Actions

Taste at 5 ppm

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Certificates of Analysis (COA)

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Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 38-38 (2005)

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