ethyl butanoate structure
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Common Name | ethyl butanoate | ||
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CAS Number | 105-54-4 | Molecular Weight | 116.158 | |
Density | 0.9±0.1 g/cm3 | Boiling Point | 122.4±3.0 °C at 760 mmHg | |
Molecular Formula | C6H12O2 | Melting Point | -93.3 °C | |
MSDS | Chinese USA | Flash Point | 19.4±0.0 °C | |
Symbol |
GHS02, GHS07 |
Signal Word | Warning |
Name | Ethyl butyrate |
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Synonym | More Synonyms |
Density | 0.9±0.1 g/cm3 |
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Boiling Point | 122.4±3.0 °C at 760 mmHg |
Melting Point | -93.3 °C |
Molecular Formula | C6H12O2 |
Molecular Weight | 116.158 |
Flash Point | 19.4±0.0 °C |
Exact Mass | 116.083733 |
PSA | 26.30000 |
LogP | 1.77 |
Vapour density | 4 (vs air) |
Vapour Pressure | 13.9±0.2 mmHg at 25°C |
Index of Refraction | 1.398 |
Stability | Stable. Flammable. Incompatible with strong oxidizing agents, acids, bases. |
Water Solubility | practically insoluble |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
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Symbol |
GHS02, GHS07 |
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Signal Word | Warning |
Hazard Statements | H226-H315-H319-H335 |
Precautionary Statements | P261-P305 + P351 + P338 |
Personal Protective Equipment | Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
Hazard Codes | Xi:Irritant |
Risk Phrases | R10;R36/37/38 |
Safety Phrases | S16-S26-S36 |
RIDADR | UN 1180 3/PG 3 |
WGK Germany | 1 |
RTECS | ET1660000 |
Packaging Group | III |
Hazard Class | 3 |
HS Code | 2915600000 |
Precursor 10 | |
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DownStream 10 | |
HS Code | 2915600000 |
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Summary | 2915600000 butanoic acids and pentanoic acids and their salts and esters VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:5.5% General tariff:30.0% |
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Appl. Microbiol. Biotechnol. 99(5) , 2291-304, (2015) Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol ... |
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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry... |
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How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
Food Chem. 194 , 196-200, (2015) Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study chan... |
MFCD00009394 |
EINECS 203-306-4 |
Butanoic acid, ethyl ester |
ethyl n-butanoate |
UNII-UFD2LZ005D |
butyric acid ethyl ester |
Butanoic acid ethyl ester |
Butyric acid, ethyl ester |
Ethyl N-butyrate |
UN 1180 |
Ethyl butyrate |
ethyl butanoate |