Butyric acid hex-3-enyl ester
Structural formula | ||||||||||||||||
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cis -butyric acid hex-3-enyl ester (top) or trans -butyric acid hex-3-enyl ester (bottom) |
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General | ||||||||||||||||
Surname | Butyric acid hex-3-enyl ester | |||||||||||||||
other names |
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Molecular formula | C 10 H 18 O 2 | |||||||||||||||
Brief description |
colorless liquid |
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External identifiers / databases | ||||||||||||||||
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properties | ||||||||||||||||
Molar mass | 170.25 g mol −1 | |||||||||||||||
Physical state |
liquid |
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density |
0.885 g cm −3 (25 ° C) |
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boiling point |
96 ° C (27 hPa) |
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Refractive index |
1.431 (20 ° C) |
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safety instructions | ||||||||||||||||
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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 |
Butyric acid hex-3-enyl ester is a chemical compound from the group of butyric acid esters .
Isomerism
Butyric acid hex-3-enyl ester occurs in two isomeric forms, the cis form [synonym: ( Z ) form] and the trans form [synonym: ( E ) form].
Occurrence
cis -butyric acid hex-3-enyl ester occurs naturally in passion fruit and in green tea.
properties
cis -Butyric acid hex-3-enyl ester is a colorless liquid. The technical product is sold with stabilizers such as α-tocopherol in low concentrations.
use
cis -Butyric acid hex-3-enyl ester is used as a flavoring substance.
Individual evidence
- ↑ a b c d e f g h data sheet cis-3-hexenyl butyrate, ≥ 98% from Sigma-Aldrich , accessed on May 1, 2012 ( PDF ).
- ↑ External identifiers or database links for trans-butyric acid hex-3-enyl ester : CAS number: 53398-84-8, EC number: 258-516-9, ECHA InfoCard: 100.053.180 , PubChem : 5352331 , ChemSpider : 4509259 , Wikidata : Q27285716 .
- ↑ M. Winter, R. Klöti: About the aroma of the yellow passion fruit. (Passiflora edulis f. Flavicarpa) . In: Helvetica Chimica Acta , Volume 55, Issue 6, pp. 1916-1921, July 10, 1972 ( doi: 10.1002 / hlca.19720550609 ).
- ^ MS Allen: Plant Volatile Analysis . Springer Berlin, 1997, ISBN 3-540-61589-X , p. 242 ( limited preview in Google Book search).
- ^ Andrew J. Taylor, Robert Linforth: Food Flavor Technology . 2009, ISBN 978-1-4443-1778-7 , pp. 164 ( limited preview in Google Book search).