BUTYL VALERATE Chemical Properties

Melting point:

-92.8°C

Boiling point:

186-187 °C (lit.)

Density 

0.868 g/mL at 25 °C (lit.)

FEMA 

2217 | BUTYL VALERATE

refractive index 

n20/D 1.412(lit.)

Flash point:

152 °F

storage temp. 

Sealed in dry,Room Temperature

form 

clear liquid

color 

Colorless to Almost colorless

Odor

at 10.00 % in dipropylene glycol. sweet fruity pineapple green raspberry tropical

Odor Type

fruity

biological source

synthetic

Water Solubility 

83.87mg/L(25 ºC)

JECFA Number

160

LogP

3.32

CAS DataBase Reference

591-68-4(CAS DataBase Reference)

EPA Substance Registry System

Pentanoic acid, butyl ester (591-68-4)

Safety Information

Hazard Codes 

Xi

Risk Statements 

10-36/37/38

Safety Statements 

16-26-36

WGK Germany 

3

HS Code 

2915600000

MSDS

• Language:English Provider:SigmaAldrich

BUTYL VALERATE Usage And Synthesis

Chemical Properties

Characteristic fruity (apple-raspberry) odor and corresponding sweet taste.

Occurrence

Reported found in fresh apple, bananas, blackberry, plum, whiskey, malt and Bourbon vanilla.

Uses

Butyl valerate USP reference standard, intended for use in specified quality tests and assays as specified in the USP compendia.

Preparation

By esterification of the acid with n-butyl alcohol in the presence of concentrated H2SO2 at the boil.

Definition

ChEBI: Butyl pentanoate is a fatty acid ester.

Taste threshold values

Taste characteristics at 10 ppm: sweet, pineapple, fruity, banana, ripe and tutti-frutti.

Synthesis Reference(s)

Tetrahedron, 49, p. 8169, 1993 DOI: 10.1016/S0040-4020(01)88036-4

BUTYL VALERATE(591-68-4)Related Product Information

• Ethyl valerate
• BENZYL VALERATE
• ISOPENTYL VALERATE
• Palmitic anhydride
• Cholesteryl oleate
• Cholesteryl palmitate
• Span 20
• STEARIC ANHYDRIDE
• Span 60
• Ascorbyl Palmitate
• Hexahydro-4-methylphthalic anhydride
• VALERIC ANHYDRIDE
• Bis(2-ethylhexyl) adipate
• CHOLESTERYL HEPTANOATE
• LAURIC ANHYDRIDE
• Cholesteryl caprylate
• Butyl levulinate
• Dibutyl adipate