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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:
105-54-4
Molecular Weight:
116.16
FEMA Number:
2427
Beilstein:
506331
EC Number:
203-306-4
Council of Europe no.:
264c
MDL number:
MFCD00009394
UNSPSC Code:
12164502
PubChem Substance ID:
24901067
Flavis number:
9.039
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

400

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

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Related Categories

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).


Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

WGK

WGK 1

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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)
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
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
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
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