105-66-8

Details:

Propyl butyrate Basic information
Product Name: Propyl butyrate
Synonyms: Natural Propyl Butyrate;1-propylbutanoate;1-propylbutyrate;Butanoicacid,propylester;Butyricaidpropylester;n-Butyric acdi n-propyl ester;PROPYL BUTYRATE 98+%;PROPYL BUTYRATE 95+% NATURAL
CAS: 105-66-8
MF: C7H14O2
MW: 130.18
EINECS: 203-320-0
Product Categories:
Mol File: 105-66-8.mol
Propyl butyrate Structure
Propyl butyrate Chemical Properties
Melting point  95°C
Boiling point  142-143 °C(lit.)
density  0.873 g/mL at 25 °C(lit.)
FEMA  2934 | PROPYL BUTYRATE
refractive index  n20/D 1.4(lit.)
Fp  102 °F
storage temp.  Flammables area
Odor Threshold 0.011ppm
Water Solubility  1.614g/L(17 ºC)
JECFA Number 150
Merck  14,7846
BRN  1745552
CAS DataBase Reference 105-66-8(CAS DataBase Reference)
NIST Chemistry Reference Butanoic acid, propyl ester(105-66-8)
EPA Substance Registry System Butanoic acid, propyl ester (105-66-8)
Safety Information
Hazard Codes  Xi
Risk Statements  10-36/37/38
Safety Statements  16-26-36
RIDADR  UN 3272 3/PG 3
WGK Germany  2
RTECS  ET6200000
HazardClass  3.2
PackingGroup  III
HS Code  29156000
Toxicity LD50 orally in rats: 15,000 mg/kg, P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (1964)
MSDS Information
Provider Language

Propyl butyrate Usage And Synthesis
Chemical Properties Clear colorless liquid
Chemical Properties Propyl butyrate has a pineapple and apricot-like odor with a sweet, fruity flavor of banana and pineapple. The odor is also described as sharp, pungent, rancid, sweaty and sickening.
Occurrence Reported found in fresh apple, cooked apple, apricot, banana, lemon papaya, Camembert cheese, Gruyere de Comte cheese, provolone cheese, purple passion fruit juice, apple juice, rum, fresh plums, jack fruit, ceriman or pinanona (Monstera deliciosa Liebm.), papaya, spineless monkey orange, starfruit, kiwifruit, wood apple and cherimoya.
Uses Solvent mixture for cellulose ethers.
Preparation From propyl alcohol and butyric acid in the presence of p-toluenesulfonic acid in benzene solution at the boil.
Aroma threshold values Detection: 0.8 to 124 ppb
Taste threshold values Taste characteristics at 20 ppm: sweet, fruity, tutti-frutti, bubble gum and pineapple-like, with a slight green nuance.
Hazard Irritant to mucous membranes, narcotic in high concentration.