Methyl 2-methylbutyrate Chemical Properties

Melting point:

-91°C (estimate)

Boiling point:

115 °C (lit.)

Density 

0.88 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.393(lit.)

FEMA 

2719 | METHYL 2-METHYLBUTYRATE

Flash point:

90 °F

storage temp. 

Sealed in dry,Room Temperature

solubility 

Very slightly soluble in water, soluble in alcohol and oils.

form 

Liquid

color 

Colorless to Almost colorless

Odor

at 10.00 % in dipropylene glycol. ethereal estery fruity tutti frutti green apple lily of the valley powdery fatty

Odor Type

fruity

JECFA Number

205

BRN 

1720409

LogP

1.59

CAS DataBase Reference

868-57-5(CAS DataBase Reference)

NIST Chemistry Reference

Butanoic acid, 2-methyl-, methyl ester(868-57-5)

EPA Substance Registry System

Butanoic acid, 2-methyl-, methyl ester (868-57-5)

Safety Information

Risk Statements 

10-11

Safety Statements 

16-23-33-29-7/9

RIDADR 

UN 3272 3/PG 3

WGK Germany 

2

TSCA 

Yes

HazardClass 

3

PackingGroup 

II

HS Code 

29159000

MSDS

• Language:English Provider:Methyl 2-methylbutyrate
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

Methyl 2-methylbutyrate Usage And Synthesis

Description

Methyl 2-methylbutyrate has a pungent, fruity odor with a sweet, fruity, apple-like taste at low levels. May be prepared from a mixture of esters including methyl 2-methylbutyrate; is obtained from isobutene, CO, and methanol under pressure, or from butene, CO, and an acid catalyst under pressure.

Chemical Properties

Methyl-2-methylbutyrate has a sweet, fruity, apple-like odor and an apple-like taste at low concentrations.

Occurrence

The levorotatory and the racemic forms are known. Reported found in fresh strawberry juice, apple, apricot, sour cherry, melon, pineapple, peas, baked potato, peppermint oil, spearmint oil, thymus, durian (Durio zibethinus), olive, mushroom, starfruit, prickly pear, dill herb, cashew apple, cherimoya, loquat, mountain papaya, cape gooseberry and rooibus tea (Aspalathus linearis). bilberry, strawberry, and cheeses

Uses

DL-2-Methylbutyric Acid Methyl Ester is a volatile compound found in pineapples.
Methyl 2-methylbutyrate, only recerqly appearing on the market, finds limited use in perfumery and flavor compositions in the tedious work of reconstructing certain essential oils, mainly flavor oils. Its tremendous volatility and "lift" combined with effect of fresh greenness on a fruity base may give very attractive and natural aroma to the important topnotes of edible essential oils. It is also used as a trace component of various fruit flavors. Concentration varies from 5 to 10 ppm in the finished product.

Preparation

A mixture of esters including methyl-2-methylbutyrate is obtained from isobutene, CO and methanol under pressure, or from butene, CO and an acid catalyst under pressure.

Definition

ChEBI: Methyl (S)-2-Methylbutanoate is a fatty acid ester.

Aroma threshold values

Detection: 0.92 to 4.4 ppb

Taste threshold values

Taste characteristics at 7.5 ppm: sweet, berry, pineapple, etherial, lifting, fruity, tutti-fruitti and ripe with a fatty, green nuance

General Description

Methyl 2-methylbutyrate is an important odor-active constituent of pineapple, apple, cantaloupe, cucumber and strawberries.

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