| Identification | More | [Name]
Ethyl 2-methylbutyrate | [CAS]
7452-79-1 | [Synonyms]
2-METHYLBUTYRIC ACID ETHYL ESTER
DL-2-METHYLBUTYRIC ACID ETHYL ESTER
ETHYL 2-METHYLBUTANOATE
ETHYL 2-METHYLBUTYRATE
ETHYL DL-2-METHYLBUTYRATE
FEMA 2443
RARECHEM AL BI 0133
2-Methylbutanoic acid ethyl ester
2-methyl-butanoicaciethylester
Butanoicacid,2-methyl-,ethylester
Butyric acid, 2-methyl-, ethyl ester
Ethyl alpha-methylbutyrate
ethyl-2-methylbutyrate(flammableliquids,n.o.s.)
ETHYL 2-METHYLBUTYRATE 98+% NATURAL &
ETHYL 2-METHYLBUTYRATE 98+% FCC
ethylmethylbutyrate,ethyl2-methylbutanoate
Ethyl-2-methylbutyrat
ETHYL-2-METHYL BUTYRATE, NATURAL | [EINECS(EC#)]
231-225-4 | [Molecular Formula]
C7H14O2 | [MDL Number]
MFCD00012217 | [Molecular Weight]
130.18 | [MOL File]
7452-79-1.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless liquid | [Melting point ]
-93.23°C (estimate) | [Boiling point ]
133 °C (lit.) | [density ]
0.865 g/mL at 25 °C(lit.)
| [vapor pressure ]
11.73hPa at 20℃ | [FEMA ]
2443 | [refractive index ]
n20/D 1.397(lit.)
| [Fp ]
79 °F
| [storage temp. ]
Flammables area | [form ]
Liquid | [color ]
Clear colorless | [Odor]
at 10.00 % in dipropylene glycol. sharp sweet green apple fruity | [PH]
7 (H2O) | [biological source]
synthetic | [Odor Type]
fruity | [Optical Rotation]
Consistent with structure | [Water Solubility ]
600mg/L at 20℃ | [JECFA Number]
206 | [BRN ]
1720887 | [Henry's Law Constant]
1.4×10-2 mol/(m3Pa) at 25℃, Plyasunov et al. (2004) | [Major Application]
flavors and fragrances | [Cosmetics Ingredients Functions]
PERFUMING | [InChI]
1S/C7H14O2/c1-4-6(3)7(8)9-5-2/h6H,4-5H2,1-3H3 | [InChIKey]
HCRBXQFHJMCTLF-UHFFFAOYSA-N | [SMILES]
CCOC(=O)C(C)CC | [LogP]
2 at 20℃ | [CAS DataBase Reference]
7452-79-1(CAS DataBase Reference) | [NIST Chemistry Reference]
Butanoic acid, 2-methyl-, ethyl ester(7452-79-1) | [EPA Substance Registry System]
7452-79-1(EPA Substance) |
| Safety Data | Back Directory | [Symbol(GHS) ]
GHS02 | [Signal word ]
Warning | [Hazard statements ]
H226 | [Precautionary statements ]
P210 | [Risk Statements ]
R10:Flammable. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking . | [RIDADR ]
UN 3272 3/PG 3
| [WGK Germany ]
1
| [TSCA ]
Yes | [REACH Registrations]
Active | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29159080 | [Storage Class]
3 - Flammable liquids | [Hazard Classifications]
Flam. Liq. 3 | [Safety Profile]
Combustible liquid.
When heated to decomposition it emits
acrid smoke and irritating fumes. |
| Hazard Information | Back Directory | [General Description]
A colorless oily liquid with a fruity odor. Insoluble in water and less dense than water. Flash point 73°F. Contact may irritate skin, eyes and mucous membranes. | [Reactivity Profile]
ETHYL-2-METHYL BUTYRATE is an ester. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides. | [Air & Water Reactions]
Highly flammable. Insoluble in water. | [Health Hazard]
Inhalation or contact with material may irritate or burn skin and eyes. Fire may produce irritating, corrosive and/or toxic gases. Vapors may cause dizziness or suffocation. Runoff from fire control or dilution water may cause pollution. | [Chemical Properties]
clear colorless liquid | [Chemical Properties]
Ethyl 2-methylbutyrate has a powerful, green-fruity, apple-like odor. | [Chemical Properties]
Ethyl 2-Methylbutyrate is a liquid with
a green, fruity odor reminiscent of apples. It is found, for example, in citrus fruits
and wild berries and is used in fruit flavor compositions. | [Occurrence]
Reported found in nature; the ethyl l-methylbutyrate has been identified in strawberry juice; because of the
presence of the asymmetric carbon, the compound should exhibit optically active forms as well as the racemic form; however,
only the d-form and the racemic form are known. Reported found in apple juice, orange and grapefruit juice, bilberry, pineapple,
strawberry, cheeses, milk, cognac, rum, whiskey, cider, mango, mountain papaya, spineless monkey orange (Strychnos madagasc.),
Chinese quince and German chamomile oil. | [Uses]
Ethyl 2-Methylbutyrate-d9 is deuterium labelled ethyl 2-methylbutyrate, which is an ester that has a sweet, apple-like aroma. Ethyl 2-methylbutyrate is naturally found in apples, cherries and orange juice. | [Definition]
ChEBI: Ethyl 2-methylbutyrate is a fatty acid ethyl ester obtained by the formal condensation of 2-methylbutyric acid with ethanol. It is a constituent of the aroma of wines, strawberries, blueberries, and apples. It has a role as a flavouring agent, a plant metabolite, a human metabolite and a fragrance. It is a volatile organic compound and a fatty acid ethyl ester. It is functionally related to an ethanol and a 2-methylbutyric acid. | [Preparation]
The racemic form can be prepared catalytically by several methods: from butene and Ni(CO)4 under nitrogen in ethyl
alcohol/acetic acid solution, or from ethylene and CO under pressure using HBF4 and HF as catalysts.
| [Aroma threshold values]
Detection: 0.01 to 0.1 ppb | [Taste threshold values]
Taste characteristics at 40 ppm: fruity, green, berry, strawberry, fresh apple, pineapple and raspberry | [Flammability and Explosibility]
Nonflammable | [Solubility in organics]
Very slightly soluble
in water, soluble in alcohol and Propylene
glycol, miscible with perfume and flavor oils. |
| Questions And Answer | Back Directory | [Description]
Ethyl 2-methylbutyrate is the ethyl ester form of the 2-methylbutyrate with pleasant sweet aroma. It is a naturally occurring ester which is found in apple, wine, orange, strawberry, cheese, milk, mango, cognac, etc. It is a highly valuable flavoring agent used in flavoring in foods and beverages as well as fragrance in perfume and perfumed products. It is generally prepared through the esterification between alcohol and 2-methylbutyrate.
| [References]
Dimick, Paul S., Jonathan C. Hoskin, and Terry E. Acree. "Review of apple flavor—State of the art∗." Critical Reviews in Food Science & Nutrition 18.4 (1983): 387-409.
Konczal, J. B., et al. "Apple juice flavor compound sorption by sealant films."Journal of food science 57.4 (1992): 967-970.
Djojoputro, Hiannie, and Suryadi Ismadji. "Density and viscosity of binary mixtures of ethyl-2-methylbutyrate and ethyl hexanoate with methanol, ethanol, and 1-propanol at (293.15, 303.15, and 313.15) K." Journal of Chemical & Engineering Data 50.4 (2005): 1343-1347.
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