PENTYL HEXANOATE Chemical Properties

Melting point:

-47°C

Boiling point:

226 °C(lit.)

Density 

0.858 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.42(lit.)

FEMA 

2074 | AMYL HEXANOATE

Flash point:

195 °F

color 

Colorless to Almost colorless

Odor

at 100.00 %. sweet green fruity estry pineapple apple pear fatty

Odor Type

fruity

Merck 

14,605

JECFA Number

163

LogP

4.43

CAS DataBase Reference

540-07-8(CAS DataBase Reference)

EPA Substance Registry System

Hexanoic acid, pentyl ester (540-07-8)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/38-36/37/38

Safety Statements 

26-36

RIDADR 

NA 1993 / PGIII

WGK Germany 

2

RTECS 

MO8421700

HS Code 

38220090

Toxicity

LD50 orl-rat: >5 g/kg FCTOD7 26,285,88

MSDS

• Language:English Provider:SigmaAldrich

PENTYL HEXANOATE Usage And Synthesis

Chemical Properties

Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma.

Occurrence

Reported in fresh apple, apple juice, apricot (Prunus armeniaca L.), Vitis labrusca L., other Vitis species, strawberry fruit, blue cheese, beer, rum, cider, white wine, soybean, yellow passion fruit juice, fresh plum, other varieties of mushroom, Chinese quince peel and other natural sources.

Definition

ChEBI: Valeryl hexanoate is a fatty acid ester.

Preparation

By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid.

Taste threshold values

Taste characteristics at 20 ppm: green, waxy, sweet and fruity with cognac-like notes.

Synthesis Reference(s)

The Journal of Organic Chemistry, 35, p. 3167, 1970 DOI: 10.1021/jo00834a075

Safety Profile

Low toxicity by ingestion and skin contact. When heated to decomposition it emits acrid smoke and irritating vapors.

PENTYL HEXANOATE(540-07-8)Related Product Information

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