Ethyl crotonate Property

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 | ETHYL TRANS-2-BUTENOATE

refractive index 

n20/D 1.424(lit.)

Flash point:

36 °F

storage temp. 

Store below +30°C.

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

Odor Type

fermented

Water Solubility 

INSOLUBLE

Merck 

14,2597

JECFA Number

1806

BRN 

635834

Dielectric constant

5.4（20℃）

Stability:

Stable. Highly flammable. Incompatible with strong oxidizing agents.

InChIKey

ZFDIRQKJPRINOQ-HWKANZROSA-N

LogP

1.85

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

2-Butenoic acid, ethyl ester, (2E)- (623-70-1)

Safety

Hazard Codes 

F,C,Xi

Risk Statements 

11-34-36

Safety Statements 

16-26-36/37/39-45-9-33

RIDADR 

UN 1862 3/PG 2

WGK Germany 

2

RTECS 

GQ3500000

TSCA 

Yes

HazardClass 

3

PackingGroup 

II

HS Code 

29161980

Toxicity

LD50 orally in Rabbit: 3000 mg/kg

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H225Highly Flammable liquid and vapour

H319Causes serious eye irritation

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P233Keep container tightly closed.

P240Ground/bond container and receiving equipment.

P241Use explosion-proof electrical/ventilating/lighting/…/equipment.

P242Use only non-sparking tools.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

Ethyl crotonate Chemical Properties,Usage,Production

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.

Chemical Properties

colourless liquid

Chemical Properties

Ethyl crotonate has a powerful, sour, caramellic-fruity odor.

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.

Uses

Ethyl crotonate is used as a solvent for cellulose esters as well as a plasticizer for acrylic resins.

Uses

Solvent and softening agent, lacquers, organic synthesis.
The commercial Ethyl crotonate, used in flavor compositions, is a liquid. It has a powerful and diffusive, sourcaramellic-fruity odor, reminiscent of unripe berries. This ester is used in imitation Strawberry, occasionally also in Pineapple or other imitation fruit flavors. The concentration used is generally very low, classified as "traces" only.

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.

Preparation

By esterification of crotonic acid with ethyl alcohol in the presence of concentrated H2SO4.

Definition

ChEBI: Ethyl crotonate is a fatty acid ester.

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.

Hazard

Flammable, dangerous fire risk. Strong irritant.

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.

Purification Methods

Wash it with aqueous 5% Na2CO3, then with saturated aqueous CaCl2, dry it with CaCl2 and distil it. [Beilstein 2 IV 1500.]