ethyl butanoate structure
|
Common Name | ethyl butanoate | ||
|---|---|---|---|---|
| CAS Number | 105-54-4 | Molecular Weight | 116.158 | |
| Density | 0.9±0.1 g/cm3 | Boiling Point | 122.4±3.0 °C at 760 mmHg | |
| Molecular Formula | C6H12O2 | Melting Point | -93.3 °C | |
| MSDS | Chinese USA | Flash Point | 19.4±0.0 °C | |
| Symbol |
GHS02, GHS07 |
Signal Word | Warning | |
| Name | Ethyl butyrate |
|---|---|
| Synonym | More Synonyms |
| Density | 0.9±0.1 g/cm3 |
|---|---|
| Boiling Point | 122.4±3.0 °C at 760 mmHg |
| Melting Point | -93.3 °C |
| Molecular Formula | C6H12O2 |
| Molecular Weight | 116.158 |
| Flash Point | 19.4±0.0 °C |
| Exact Mass | 116.083733 |
| PSA | 26.30000 |
| LogP | 1.77 |
| Vapour density | 4 (vs air) |
| Vapour Pressure | 13.9±0.2 mmHg at 25°C |
| Index of Refraction | 1.398 |
| InChIKey | OBNCKNCVKJNDBV-UHFFFAOYSA-N |
| SMILES | CCCC(=O)OCC |
| Stability | Stable. Flammable. Incompatible with strong oxidizing agents, acids, bases. |
| Water Solubility | practically insoluble |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
|
| Symbol |
GHS02, GHS07 |
|---|---|
| Signal Word | Warning |
| Hazard Statements | H226-H315-H319-H335 |
| Precautionary Statements | P261-P305 + P351 + P338 |
| Personal Protective Equipment | Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
| Hazard Codes | Xi:Irritant |
| Risk Phrases | R10;R36/37/38 |
| Safety Phrases | S16-S26-S36 |
| RIDADR | UN 1180 3/PG 3 |
| WGK Germany | 1 |
| RTECS | ET1660000 |
| Packaging Group | III |
| Hazard Class | 3 |
| HS Code | 2915600000 |
| Precursor 10 | |
|---|---|
| DownStream 10 | |
| HS Code | 2915600000 |
|---|---|
| Summary | 2915600000 butanoic acids and pentanoic acids and their salts and esters VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:5.5% General tariff:30.0% |
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Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Appl. Microbiol. Biotechnol. 99(5) , 2291-304, (2015) Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol ... |
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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry... |
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How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
Food Chem. 194 , 196-200, (2015) Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study chan... |
| MFCD00009394 |
| EINECS 203-306-4 |
| Butanoic acid, ethyl ester |
| ethyl n-butanoate |
| UNII-UFD2LZ005D |
| butyric acid ethyl ester |
| Butanoic acid ethyl ester |
| Butyric acid, ethyl ester |
| Ethyl N-butyrate |
| UN 1180 |
| Ethyl butyrate |
| ethyl butanoate |