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Merck
CN

W242705

Ethyl butyrate

≥98%, FCC, FG

Synonym(s):

Butyric acid ethyl ester

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About This Item

Linear Formula:
CH3CH2CH2C(O)OC2H5
CAS Number:
105-54-4
Molecular Weight:
116.16
FEMA Number:
2427
Council of Europe no.:
264
UNSPSC Code:
12164502
PubChem Substance ID:
24901066
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
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

Ethyl butyrate, ≥98%, FCC, FG

SMILES string

CCCC(=O)OCC

InChI key

OBNCKNCVKJNDBV-UHFFFAOYSA-N

InChI

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

biological source

synthetic

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 182.60

vapor density

4 (vs air)

vapor pressure

15.5 mmHg ( 25 °C)

assay

≥98%

autoignition temp.

865 °F

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

organoleptic

ethereal; fruity; pineapple; sweet

Quality Level

300
400

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Related Categories

Application


  • Timolol transport from microemulsions trapped in HEMA gels.: This article examines the microemulsion systems for drug delivery, where ethyl butyrate could play a role in solubilizing components (Li CC et al., 2007).

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

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

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBT4291
SHBP9998
STBK1574
STBJ8711
SHBM2325

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Penelope A Lind et al.
Biochimica et biophysica acta, 1702(1), 103-110 (2004-09-29)
It has been generally accepted that enzyme activity requires a minimal hydration of about 0.2 g H2O g(-1) protein. This fits well with evidence that hydration above this level is associated with the onset of intramolecular motions. The influence of
Boriana Atanasova et al.
Chemical senses, 30(3), 209-217 (2005-03-03)
The qualitative perceptual interactions in three binary mixtures of wine odorants were studied: isoamyl acetate (fruity note)/whisky lactone (woody note), ethyl butyrate (fruity note)/whisky lactone (woody note) and ethyl butyrate (fruity note)/guaiacol (woody note). For each binary mixture, the perceived
D Labbe et al.
Chemical senses, 32(3), 205-214 (2006-11-03)
The impact of olfactory perception on sweetness was explored in a model solution using odorants at subthreshold concentrations. First, the impact of 6 odorants, previously described in the literature as congruent with sweetness, was investigated at suprathreshold level in a
Dieter Wicher et al.
Nature, 452(7190), 1007-1011 (2008-04-15)
From worm to man, many odorant signals are perceived by the binding of volatile ligands to odorant receptors that belong to the G-protein-coupled receptor (GPCR) family. They couple to heterotrimeric G-proteins, most of which induce cAMP production. This second messenger
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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