| Identification | More | [Name]
Ethyl crotonate | [CAS]
623-70-1 | [Synonyms]
2-Crotonic acid，ethyl ester
CROTONIC ACID ETHYL ESTER
ETHYL CROTONATE
ETHYL T2 BUTENOATE
ETHYL TRANS-2-BUTENOATE
ETHYL TRANS-CROTONATE
FEMA 3486
RARECHEM AL BI 0145
TRANS-2-BUTENOIC ACID ETHYL ESTER
TRANS-ETHYL CROTONATE
(E)-2-Butenoic acid ethyl ester
(e)-alpha-crotonicacidethyleste
(E)-CH3CH=CHCOOC2H5
(e)-crotonated’ethyl
alpha-Crotonic acid ethyl ester
Crotonate D'ethyle
Crotonic acid, ethyl ester, (E)-
ethyl (E)-2-butenoate
Ethyl (E)-crotonate
ethyl(e)-2-butenoate | [EINECS(EC#)]
210-808-7 | [Molecular Formula]
C6H10O2 | [MDL Number]
MFCD00009289 | [Molecular Weight]
114.14 | [MOL File]
623-70-1.mol |
| Chemical Properties | Back Directory | [Appearance]
colourless liquid | [Melting point ]
37.22°C (estimate) | [Boiling point ]
142-143 °C(lit.) | [density ]
0.918 g/mL at 25 °C(lit.)
| [vapor density ]
3.9 (vs air)
| [vapor pressure ]
65 hPa (50 °C) | [FEMA ]
3486 | [refractive index ]
n20/D 1.424(lit.)
| [Fp ]
36 °F
| [storage temp. ]
Flammables area | [solubility ]
Chloroform (Slightly), Ethyl Acetate (Slightly) | [form ]
Liquid | [color ]
Clear colorless | [Odor]
at 10.00 % in dipropylene glycol. pungent chemical diffusive sweet alliaceous caramel rum | [Stability:]
Stable. Highly flammable. Incompatible with strong oxidizing agents. | [Odor Type]
fermented | [Water Solubility ]
INSOLUBLE | [JECFA Number]
1806 | [Merck ]
2597 | [BRN ]
635834 | [Dielectric constant]
5.4（20℃） | [InChIKey]
ZFDIRQKJPRINOQ-HWKANZROSA-N | [LogP]
1.85 | [Uses]
Ethyl Crotonate is a synthetic flavoring agent that is a moderately
stable, colorless to light yellow liquid of sharp winey note. it should
be stored in glass, tin, or resin-lined containers. it is used in fruit
flavors for application in baked goods, beverages, and candy at
2–7 ppm. | [CAS DataBase Reference]
623-70-1(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Butenoic acid, ethyl ester, (E)-(623-70-1) | [EPA Substance Registry System]
623-70-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
F,C,Xi | [Risk Statements ]
R11:Highly Flammable.
R34:Causes burns.
R36:Irritating to the eyes. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection .
S45:In case of accident or if you feel unwell, seek medical advice immediately (show label where possible) .
S9:Keep container in a well-ventilated place .
S33:Take precautionary measures against static discharges . | [RIDADR ]
UN 1862 3/PG 2
| [WGK Germany ]
2
| [RTECS ]
GQ3500000
| [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
II | [HS Code ]
29161980 | [Safety Profile]
Moderately toxic by
ingestion and probably by inhalation. A skin ,
mucous membrane, and severe eye irritant.
Very dangerous fire hazard when exposed to
heat or flame; can react vigorously with
oxidizing materials. To fight fire, use foam,
CO2, or dry chemical. See also ESTERS.
When heated to decomposition it emits
acrid smoke and fumes. | [Toxicity]
LD50 orally in Rabbit: 3000 mg/kg |
| Hazard Information | Back Directory | [Hazard]
Flammable, dangerous fire risk. Strong irritant. | [Occurrence]
Reported found in Fragaria vesca. Also reported found in guava fruit, guava peel, pineapple, white wine,
yellow passion fruit, fresh mango, naranjilla fruit, mussel, loganberry, apple, papaya, concord grape, strawberry, rum, cocoa, plum,
kiwifruit and other natural sources. | [Definition]
ChEBI: Ethyl crotonate is a fatty acid ester. | [Preparation]
By esterification of crotonic acid with ethyl alcohol in the presence of concentrated H2SO4. | [Taste threshold values]
Taste characteristics at 10 ppm: rum, cognac and pungent with caramellic and fruity nuances. | [General Description]
Ethyl trans-2-butenoate is a volatile flavor compound found in fruits such as cashew apple, African star apple, naranjilla fruit and sweet passion fruit. | [Purification Methods]
Wash it with aqueous 5% Na2CO3, then with saturated aqueous CaCl2, dry it with CaCl2 and distil it. [Beilstein 2 IV 1500.] |
| Questions And Answer | Back Directory | [Chemical properties]
It appears as colorless to pale yellow liquid with the boiling point of 136 ° C and flash point of 22 ° C. It exhibits strong acid coke and fruit aroma with the incense of rum and ether.
The natural products exist in apples, papaya, strawberries, rums, wines and cocoa. | [Application]
- It as allowable food spices. Mainly used for the preparation of fruit wine flavor.
- Used as the intermediate of organic synthesis, solvents, paint softener.
| [Production]
It is obtained from the esterification of crotonic acid and ethanol in the presence of concentrated sulfuric acid. |
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