The country of manufacture is listed on the lot-specific Certificate of Origin. Historically, this material has originated from China. Please navigate to the ‘DOCUMENTATION’ section of the Product Detail Page to access a certificate under the ‘Certificate of Origin’ tab:
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W242713
Ethyl butyrate
natural, ≥98%, FCC, FG
Synonym(s):
Butyric acid ethyl ester
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W242713-SAMPLE-K
$57.47
1 KG
$96.60
4 KG
$234.00
9 KG
$327.75
20 KG
$442.00
$57.47
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W242713-SAMPLE-K
$57.47
1 KG
$96.60
4 KG
$234.00
9 KG
$327.75
20 KG
$442.00
About This Item
Linear Formula:
CH3CH2CH2C(O)OC2H5
CAS Number:
Molecular Weight:
116.16
FEMA Number:
2427
Beilstein/REAXYS Number:
506331
EC Number:
Council of Europe no.:
264c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.039
NACRES:
NA.21
organoleptic:
ethereal; fruity; pineapple; sweet
grade:
FG
Fragrance grade
Halal
Kosher
natural
Fragrance grade
Halal
Kosher
natural
agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
food allergen:
no known allergens
$57.47
List Price$60.50Save 5%Web-Only Promotion
Available to ship onApril 25, 2025Details
Request a Bulk OrderRequest more information
Recommended Products
grade
FG
Fragrance grade
Halal
Kosher
natural
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
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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General description
Ethyl butyrate is mainly used as a flavor ester for its pineapple-like flavor.[1] It is one of the main volatile components identified in orange juices.[2]
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).
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
Storage Class
3 - Flammable liquids
wgk_germany
WGK 1
flash_point_f
78.8 °F - closed cup
flash_point_c
26 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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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)
Montserrat Mestres et al.
Journal of agricultural and food chemistry, 54(5), 1814-1821 (2006-03-02)
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory
Geraldine Savary et al.
Journal of agricultural and food chemistry, 54(3), 665-671 (2006-02-02)
Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with
Marcos Pita et al.
Physical chemistry chemical physics : PCCP, 13(10), 4507-4513 (2011-01-25)
We realize a biochemical filtering process by introducing a buffer in a biocatalytic signal-transduction logic system based on the function of an enzyme, esterase. The input, ethyl butyrate, is converted into butyric acid--the output signal, which in turn is measured
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