Isobutyl butyrate Chemical Properties

Melting point:

-88.07°C (estimate)

Boiling point:

157-158 °C(lit.)

Density 

0.861 g/mL at 25 °C(lit.)

vapor density 

5 (vs air)

refractive index 

n20/D 1.403(lit.)

FEMA 

2187 | ISOBUTYL BUTYRATE

Flash point:

114 °F

color 

Colorless to Almost colorless

Odor

at 100.00 %. sweet fruity pineapple tutti frutti rum cherry apple overripe fruit bubble gum

Odor Type

fruity

Odor Threshold

0.0016ppm

JECFA Number

158

Merck 

14,5136

Dielectric constant

4.0（20℃）

LogP

2.76

CAS DataBase Reference

539-90-2(CAS DataBase Reference)

NIST Chemistry Reference

Butanoic acid, 2-methylpropyl ester(539-90-2)

EPA Substance Registry System

Isobutyl butyrate (539-90-2)

Safety Information

Hazard Codes 

N

Risk Statements 

10-50/53-52/53

Safety Statements 

16-27-36/37/39-61-60

RIDADR 

UN 3272 3/PG 3

WGK Germany 

2

RTECS 

ET5020000

HazardClass 

3.2

PackingGroup 

III

HS Code 

29156000

MSDS

• Language:English Provider:SigmaAldrich

Isobutyl butyrate Usage And Synthesis

Usee

Isobutyl butyrate is a metabolite of Rifampicin, a Rifamycin antibiotic.

Description

Isobutyl butyrate has a fruity odor reminiscent of apple or pineapple and a sweet flavor reminiscent of rum. May be prepared by esterification of butyric acid with isobutyl alcohol in the presence of concentrated H2S04; or by enzymatic action of hog pancreas on a mixture of isobutyl alcohol and butyric acid in the absence of water.

Chemical Properties

Isobutyl butyrate has a fruity, ethereal odor reminiscent of apple or pineapple and a sweet flavor reminiscent of rum.

Definition

ChEBI: A butyrate ester resulting from the formal condensation of butanoic acid with isobutanol. It is used as a food flavour ingredient for apple, banana, peach and pinapple flavours in ice cream and confectionery.

Preparation

By esterification of butyric acid with isobutyl alcohol in the presence of concentrated H2SO4, or by enzymatic action of hog pancreas on a mixture of isobutyl alcohol and butyric acid in the absence of water.

Taste threshold values

Taste characteristics at 20 ppm: sweet, fruity, pineapple, apple, bubble gum and tutti-frutti. Natural occurrence: Reported found in apricot, banana, apple, strawberry, blue and Gruyere cheeses, cognac, port wine, rum, honey, olive, passion fruit, plum, beans, mushrooms, mango, apple brandy, quince, cherimoya, kiwifruit and Chinese quince pee

Synthesis Reference(s)

The Journal of Organic Chemistry, 56, p. 5307, 1991 DOI: 10.1021/jo00018a019

General Description

Isobutyl butyrate is an aliphatic ester that can be used as a food flavoring agent. It is one of the volatile flavor compounds produced in ripening bananas.

Safety Profile

Mdly toxic by ingestion and intraduodenal routes. A skin irritant. See also ESTERS. When heated to decomposition it emits acrid smoke and irritating fumes.

Isobutyl butyrate(539-90-2)Related Product Information

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