Propyl butyrate Chemical Properties

Melting point:

95°C

Boiling point:

142-143 °C (lit.)

Density 

0.873 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.4(lit.)

FEMA 

2934 | PROPYL BUTYRATE

Flash point:

102 °F

storage temp. 

Flammables area

form 

clear liquid

color 

Colorless to Almost colorless

Odor

at 100.00 %. fruity sweet apricot pineapple rancid sweaty

Odor Type

fruity

Odor Threshold

0.011ppm

Water Solubility 

1.614g/L(17 ºC)

JECFA Number

150

Merck 

14,7846

BRN 

1745552

Dielectric constant

4.2999999999999998

Dielectric constant

4.3（20℃）

LogP

2.30

CAS DataBase Reference

105-66-8(CAS DataBase Reference)

NIST Chemistry Reference

Butanoic acid, propyl ester(105-66-8)

EPA Substance Registry System

Butanoic acid, propyl ester (105-66-8)

Safety Information

Hazard Codes 

Xi

Risk Statements 

10-36/37/38

Safety Statements 

16-26-36

RIDADR 

UN 3272 3/PG 3

WGK Germany 

2

RTECS 

ET6200000

HazardClass 

3.2

PackingGroup 

III

HS Code 

29156000

Toxicity

LD50 orally in rats: 15,000 mg/kg, P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (1964)

MSDS

• Language:English Provider:SigmaAldrich

Propyl butyrate Usage And Synthesis

Chemical Properties

Clear colorless liquid

Chemical Properties

Propyl butyrate has a pineapple and apricot-like odor with a sweet, fruity flavor of banana and pineapple. The odor is also described as sharp, pungent, rancid, sweaty and sickening.

Occurrence

Reported found in fresh apple, cooked apple, apricot, banana, lemon papaya, Camembert cheese, Gruyere de Comte cheese, provolone cheese, purple passion fruit juice, apple juice, rum, fresh plums, jack fruit, ceriman or pinanona (Monstera deliciosa Liebm.), papaya, spineless monkey orange, starfruit, kiwifruit, wood apple and cherimoya.

Uses

Solvent mixture for cellulose ethers.

Definition

ChEBI: Propyl butyrate is a butyrate ester resulting from the formal condensation of the hydroxy group of propanol with the carboxy group of butyric acid. It has a role as a human metabolite, a plant metabolite and an insect attractant. It is functionally related to a propan-1-ol.

Preparation

From propyl alcohol and butyric acid in the presence of p-toluenesulfonic acid in benzene solution at the boil.

Aroma threshold values

Detection: 0.8 to 124 ppb

Taste threshold values

Taste characteristics at 20 ppm: sweet, fruity, tutti-frutti, bubble gum and pineapple-like, with a slight green nuance.

Synthesis Reference(s)

The Journal of Organic Chemistry, 58, p. 6421, 1993 DOI: 10.1021/jo00075a043

General Description

Natural Occurrence: Apple, banana, kiwi, melon, papaya, passion fruit, rum and strawberry.

Hazard

Irritant to mucous membranes, narcotic in high concentration.

Biochem/physiol Actions

Taste at 20 ppm

Propyl butyrate(105-66-8)Related Product Information

• 4-Aminobutyric acid
• Isopropyl acetate
• Isopropyl alcohol
• Propyl acetate
• Indole-3-butyric acid
• Propyl gallate
• Hydrocortisone-17-butyrate
• Butyric Acid
• CHOLESTEROL HYDROCINNAMATE
• Cholesteryl oleate
• Bucladesine sodium
• Heptafluorobutyric anhydride
• (+)-CAMPHANIC ACID CHLORIDE
• CHOLESTERYL HEPTANOATE
• cis-1,2,3,6-Tetrahydrophthalic anhydride
• RUBRATOXIN B
• Cholesteryl pelargonate
• Cyclobutane-1,2,3,4-tetracarboxylic dianhydride