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W242713

Sigma-Aldrich

Ethyl butyrate

greener alternative

natural, ≥98%, FCC, FG

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Synonym(s):
Butyric acid ethyl ester
Linear Formula:
CH3CH2CH2C(O)OC2H5
CAS Number:
Molecular Weight:
116.16
FEMA Number:
2427
Beilstein:
506331
EC Number:
Council of Europe no.:
264c
MDL number:
PubChem Substance ID:
Flavis number:
9.039
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

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

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

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1 of 4

This Item
75563W242705W269301
Ethyl butyrate natural, ≥98%, FCC, FG

Sigma-Aldrich

W242713

Ethyl butyrate

Ethyl butyrate analytical standard

Supelco

75563

Ethyl butyrate

Ethyl butyrate ≥98%, FCC, FG

Sigma-Aldrich

W242705

Ethyl butyrate

Methyl butyrate ≥98%, FG

Sigma-Aldrich

W269301

Methyl butyrate

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

meets purity specifications of JECFA

agency

meets purity specifications of JECFA

vapor density

4 (vs air)

vapor density

4 (vs air)

vapor density

4 (vs air)

vapor density

3.5 (vs air)

assay

≥98%

assay

≥99.5% (GC)

assay

≥98%

assay

≥98%

refractive index

n20/D 1.392 (lit.)

refractive index

n20/D 1.392 (lit.), n20/D 1.393

refractive index

n20/D 1.392 (lit.)

refractive index

n20/D 1.385 (lit.)

bp

120 °C (lit.)

bp

120 °C (lit.)

bp

120 °C (lit.)

bp

102-103 °C (lit.)

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”.

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

78.8 °F

Flash Point(C)

26 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

Certificates of Analysis (COA)

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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)
Geraldine Savary et al.
Journal of agricultural and food chemistry, 54(3), 665-671 (2006-02-02)
Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with
Barbara Cerf-Ducastel et al.
Physiology & behavior, 81(3), 389-396 (2004-05-12)
A protocol suited to the investigations of odor-taste interactions in a functional magnetic resonance imaging (fMRI) scanner is described and results that confirm the validity of that protocol are presented. Stimuli were dissolved in water and presented to the mouth
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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