2311-46-8

Basic information

• Product Name: N-CAPROIC ACID ISOPROPYL ESTER
• Synonyms: hexanoicacidisopropylester;n-C5H11C(O)OCH(CH3)2;FEMA 2950;ISOPROPYL HEXANOATE;ISOPROPYL N-HEXANOATE;ISOPROPYL CAPROATE;Isoproyl hexanoate;Isopropyl haxanoate
• CAS NO: 2311-46-8
• Molecular Formula: C₉H₁₈O₂
• Molecular Weight: 158.24
• EINECS: 219-000-9
• Mol File: 2311-46-8.mol
• Article Data: 9

Chemical Properties

• Boiling Point: 168 °C
• Flash Point: 54 °C
• Appearance: /
• Density: 0.86
• Vapor Pressure: 1.09mmHg at 25°C
• Refractive Index: 1.4060-1.4080
• CAS DataBase Reference: N-CAPROIC ACID ISOPROPYL ESTER(CAS DataBase Reference)
• NIST Chemistry Reference: N-CAPROIC ACID ISOPROPYL ESTER(2311-46-8)
• EPA Substance Registry System: N-CAPROIC ACID ISOPROPYL ESTER(2311-46-8)

Safety Data

• RIDADR: 3272
• HazardClass: 3
• PackingGroup: III
• Hazardous Substances Data: 2311-46-8(Hazardous Substances Data)

Usage

Description

N-Caproic Acid Isopropyl Ester, also known as Isopropyl Hexanoate, is an organic compound with a sweet, delicate, fruity odor of pineapple and a fresh, sweet, berry-like taste. It is commonly found in various fruits and cheeses, such as strawberry, blue cheese, Parmesan, Gruyere cheese, grapes, and starfruit.

Uses

Used in Flavor and Fragrance Industry:
N-Caproic Acid Isopropyl Ester is used as a flavoring agent for its sweet, fruity, and berry-like taste, adding a pleasant aroma to various food products and beverages.
Used in Cosmetics and Personal Care Industry:
N-Caproic Acid Isopropyl Ester is used as a fragrance ingredient in the cosmetics and personal care industry, providing a delightful scent to products such as perfumes, lotions, and shampoos.
Used in the Pharmaceutical Industry:
N-Caproic Acid Isopropyl Ester can be used as a solvent or carrier in the pharmaceutical industry for drug formulations, taking advantage of its pleasant odor and taste.
Used in the Food Industry:
N-Caproic Acid Isopropyl Ester is used as an additive in the food industry to enhance the flavor and aroma of various products, such as candies, baked goods, and beverages, due to its sweet, fruity, and berry-like taste.

Preparation

By esterification of hexanoic acid with isopropyl alcohol in benzene solution in the presence of trace amounts of concentrated H2SO4 and subsequent azeotropic distillation

InChI:InChI=1/C9H18O2/c1-4-5-6-7-9(10)11-8(2)3/h8H,4-7H2,1-3H3

Upstream product

• 142-61-0 Hexanoyl chloride 
• 67-63-0 isopropyl alcohol 
• 142-62-1 hexanoic acid 
• 70737-83-6 2-Isopropyloxy-2-n-pentyl-1,3-benzoxathiol 
• 66-25-1 hexanal 
• 111-27-3 hexan-1-ol 
• 2396-83-0 ethyl hex-3-enoate 
• 6378-65-0 n-hexyl caproate 
• 2051-49-2 n-hexanoic anhydride 
• 504-60-9 penta-1,3-diene 
• 201230-82-2 carbon monoxide 
• 2396-80-7 methyl 5-hexenoate 

Downstream Products

• 66-25-1 hexanal 
• 111-27-3 hexan-1-ol 

Relevant articles and documents

Phosphine-free cobalt catalyst precursors for the selective hydrogenation of olefins

Cobalt(ii) complexes bearing phosphine-free tridentate NNS ligands were prepared. Depending on the ligand, dimeric or monomeric complexes were isolated. Monomeric Co(NNMeS)Cl2 selectively catalysed the hydrogenation of olefins in the presence of reducible moieties such as ketones. Further investigation showed that this complex functions as a nanoparticle precursor under the reaction conditions.

Optimized synthesis of (Z)-3-hexen-1-yl caproate using germinated rapeseed lipase in organic solvent

(Z)-3-hexen-1-yl esters are important green top-note components of food flavors and fragrances. Effects of various process conditions on (Z)-3-hexen-1-yl caproate synthesis employing germinated rapeseed lipase acetone powder in organic solvent were investigated. Rapeseed lipase catalyzed ester formation more efficiently with non-polar compared to polar solvents despite high enzyme stability in both types of solvents. Maximum ester yield (90%) was obtained when 0.125 M (Z)-3-hexen-1-ol and caproic acid were reacted at 25 °C for 48 h in the presence of 50 g/L enzyme in heptane. Enzyme showed little sensitivity towards aw with optimum yield at 0.45, while added water did not affect ester yield. Esterification reduced by increasing molecular sieves (>0.0125%, w/v). The highest yields of caproic acid were obtained with isoamyl alcohol (93%) followed by butanol and (Z)-3-hexen-1-o1 (88%) respectively reflecting the enzyme specificity for straight and branched chain alcohols. Secondary alcohols showed low reactivity, while tertiary alcohol had either very low reactivity or not esterified at all. A good relationship has been found between ester synthesis and the solvent polarity (log P value); while no correlation for the effect of solvents on residual enzyme activity was observed. It may be concluded that germinated rapeseed lipase is a promising biocatalyst for the synthesis of valuable green flavor note compound. The enzyme also showed a wide range of temperature stability (5-50 °C).

Transfer hydrogenation of olefins catalysed by nickel nanoparticles

Nickel nanoparticles have been found to effectively catalyse the hydrogen-transfer reduction of a variety of non-functionalised and functionalised olefins using 2-propanol as the hydrogen donor. The heterogeneous process has been shown to be highly chemoselective for certain substrates, with all the corresponding alkanes being obtained in high yields. A synthesis of the natural dihydrostilbene brittonin A?is also reported based on the use of nickel nanoparticles.