2-methylbutyric acid ethyl ester

Structural formula
	( R ) -2-methylbutyric acid ethyl ester (top) and ( S ) -2-methylbutyric acid ethyl ester (bottom)
General
Surname	2-methylbutyric acid ethyl ester
other names	Ethyl (±) -2-methylbutyric acid; ( RS ) -2-methylbutyric acid ethyl ester; rac -2-methylbutyric acid ethyl ester; Ethyl 2-methylbutyrate; Ethyl 2-methylbutanoate;
Molecular formula	C 7 H 14 O 2
Brief description	yellow liquid with a fruity odor
External identifiers / databases
EC number	231-225-4
ECHA InfoCard	100.028.387
PubChem	24020
Wikidata	Q1371466
properties
Molar mass	130.19 g mol −1
Physical state	liquid
density	0.865 g cm −3
boiling point	133 ° C
Vapor pressure	11 mbar (25 ° C)
solubility	practically insoluble in water
Refractive index	1.3965 (20 ° C, 589 nm)
safety instructions
GHS labeling of hazardous substances Caution
H and P phrases	H: 226
	P: 210
Toxicological data	> 2000 mg kg −1 ( LD 50 , rat , oral )
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

Ethyl 2-methylbutyrate is a chemical compound from the group of carboxylic acid esters , which occurs in two enantiomeric forms . It arises from the esterification of 2-methylbutyric acid with ethanol .

Occurrence

The compound occurs naturally in fruits such as apples and oranges . It is also responsible for the fruity aroma of various French sausages, Spanish ham (e.g. Serrano ham ) and especially Italian Parma ham .

properties

It is a flammable, volatile, yellow liquid with a fruity odor that is practically insoluble in water. It has a dynamic viscosity of 30 mPa · s. The fruity smell of apple comes mainly from the S isomer.

use

Ethyl 2-methylbutyrate is used as a fragrance and aroma.

safety instructions

The vapors of ethyl 2-methylbutyrate can - like countless other volatile organic-chemical compounds - form an explosive mixture with air ( flash point 26 ° C).

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j Entry for CAS no. 7452-79-1 in the GESTIS substance database of the IFA , accessed on February 28, 2012(JavaScript required) .
↑ ^a ^b Data sheet ethyl 2-methylbutyrate (PDF) from Merck , accessed on February 28, 2012.
↑ John C. Leffingwell: Chirality & Odor Perception: The Ethyl 2-methylbutyrates .
↑ Wolfgang Legrum: Fragrances, between stench and fragrance . Vieweg + Teubner, 2011, ISBN 978-3-8348-1245-2 , pp. 88 ( limited preview in Google Book search).
↑ Andrea Büttner: Important aromas in freshly squeezed citrus fruit juices . Herbert Utz Verlag, 1999, ISBN 3-89675-523-4 , p. 84 ( limited preview in Google Book search).
↑ Waldemar Ternes: Scientific basis of food preparation . 2008, ISBN 978-3-89947-422-0 , pp. 499 ( limited preview in Google Book search).
↑ Karl AD Swift: Current topics in flavors and fragrances: towards a new millennium of discovery . 1999, ISBN 0-7514-0490-X , pp. 52 ( limited preview in Google Book search).

[GESTIS-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j Entry for CAS no. 7452-79-1 in the GESTIS substance database of the IFA , accessed on February 28, 2012(JavaScript required) .

[Merck-2] Data sheet ethyl 2-methylbutyrate (PDF) from Merck , accessed on February 28, 2012.

[3] John C. Leffingwell: Chirality & Odor Perception: The Ethyl 2-methylbutyrates .

[Legrum-4] Wolfgang Legrum: Fragrances, between stench and fragrance . Vieweg + Teubner, 2011, ISBN 978-3-8348-1245-2 , pp. 88 ( limited preview in Google Book search).

[Büttner-5] Andrea Büttner: Important aromas in freshly squeezed citrus fruit juices . Herbert Utz Verlag, 1999, ISBN 3-89675-523-4 , p. 84 ( limited preview in Google Book search).

[Ternes-6] Waldemar Ternes: Scientific basis of food preparation . 2008, ISBN 978-3-89947-422-0 , pp. 499 ( limited preview in Google Book search).

[buch-7] Karl AD Swift: Current topics in flavors and fragrances: towards a new millennium of discovery . 1999, ISBN 0-7514-0490-X , pp. 52 ( limited preview in Google Book search).