Ethyl butyrate

Ethyl butyrate
Names
Preferred IUPAC name
Ethyl butanoate
Other names
Butanoic acid ethyl ester
Ethyl butyrate
Butyric acid ethyl ester
Ethyl n-butanoate
Ethyl n-butyrate
Butyric ether
UN 1180
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.003.007 Edit this at Wikidata
EC Number
  • 203-306-4
UNII
  • InChI=1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3 checkY
    Key: OBNCKNCVKJNDBV-UHFFFAOYSA-N checkY
  • InChI=1/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3
    Key: OBNCKNCVKJNDBV-UHFFFAOYAO
  • CCCC(=O)OCC
Properties[1]
C6H12O2
Molar mass 116.160 g·mol−1
Appearance Colorless liquid with fruity odor (typically pineapple)
Density 0.879 g/cm3
Melting point −93 °C (−135 °F; 180 K)
Boiling point 120–121 °C (248–250 °F; 393–394 K)
Soluble in 150 parts
Vapor pressure 1510 Pa (11.3 mmHg)
−77.7×10−6 cm3/mol
Hazards
GHS labelling:
GHS02: Flammable
Warning
H226
P210, P233, P240, P241, P242, P243, P280, P303+P361+P353, P370+P378, P403+P235, P501
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineFlammability 2: Must be moderately heated or exposed to relatively high ambient temperature before ignition can occur. Flash point between 38 and 93 °C (100 and 200 °F). E.g. diesel fuelInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
2
0
Flash point 26 °C; 78 °F; 299 K c.c.
463 °C (865 °F; 736 K)
Lethal dose or concentration (LD, LC):
1350 mg/kg (oral, rat)[1]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)

Ethyl butyrate, also known as ethyl butanoate, or butyric ether, is an ester with the chemical formula CH3CH2CH2COOCH2CH3. It is soluble in propylene glycol, paraffin oil, and kerosene. It has a fruity odor, similar to pineapple, and is a key ingredient used as a flavor enhancer in processed orange juices.[1] It also occurs naturally in many fruits, albeit at lower concentrations.[2]

  1. ^ a b c Merck Index, 12th Edition, 3822
  2. ^ Schieberle, H.-D. Belitz, W. Grosch, P. (2009). Food chemistry (4th rev. and extended ed.). Berlin: Springer. ISBN 9783540699330.{{cite book}}: CS1 maint: multiple names: authors list (link)