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Ethyl butyrate

analytical standard

Synonym(s):

Butyric acid ethyl ester

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About This Item

Linear Formula:
CH3CH2CH2C(O)OC2H5
CAS Number:
Molecular Weight:
116.16
Beilstein:
506331
EC Number:
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor density

4 (vs air)

vapor pressure

15.5 mmHg ( 25 °C)

Assay

≥99.5% (GC)

autoignition temp.

865 °F

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

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

bp

120 °C (lit.)

mp

−93 °C (lit.)

density

0.875 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care

format

neat

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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General description

Ethyl butyrate belongs to the class of esters and is generally employed as a flavor enhancer in commercial food products.

Application

Ethyl butyrate may be used as an analytical reference standard for the quantification of the analyte in orange essence oil samples and has been used as a reference standard for the determination of the analyte in dry and sweet white wines using different chromatography techniques.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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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 - closed cup

Flash Point(C)

26 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

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Identification of aroma active compounds in orange essence oil using gas chromatography?olfactometry and gas chromatography?mass spectrometry
Hognadottir A and Rouseff.LR
Journal of Chromatography A, 998(1-2), 201-211 (2003)
Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography
Rodriguez-Bencomo JJ, et al.
Journal of Chromatography A, 963(1-2), 213-223 (2002)
Citrus Essential Oils: Flavor and Fragrance (2011)
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
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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