Butyric acid hexyl ester

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Structural formula
Structural formula of butyric acid hexyl ester
General
Surname Butyric acid hexyl ester
other names
  • Hexyl butyrate
  • Hexyl butanoate
Molecular formula C 10 H 20 O 2
Brief description

colorless liquid

External identifiers / databases
CAS number 2639-63-6
EC number 220-136-6
ECHA InfoCard 100.018.306
PubChem 17525
Wikidata Q2928816
properties
Molar mass 172.26 g mol −1
Physical state

liquid

density

0.851 g cm −3 (25 ° C)

Melting point

−78 ° C

boiling point

205 ° C

solubility
  • almost insoluble in water
  • soluble in ethanol
Refractive index

1.417 (20 ° C)

safety instructions
GHS labeling of hazardous substances
no GHS pictograms
H and P phrases H: no H-phrases
P: no P-phrases
Toxicological data
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 hexyl ester is a chemical compound from the ester group and is the hexyl ester of butyric acid .

Occurrence

James Grieve apple

Butyric acid hexyl ester occurs naturally in apples , bananas , orange peel , guavas , cocoa , black tea, passion fruit , cherimoya and in various oils such as lavender oil (0.38%) and giant hogweed .

Extraction and presentation

Butyric acid hexyl ester can be produced by reacting butyric acid with hexyl alcohol under acid catalysis.

properties

Butyric acid hexyl ester is a colorless liquid with a fruity smell of apricots and a sweet taste of pineapple . The compound is insoluble in water and soluble in ethanol .

use

Butyric acid hexyl ester is used as a flavoring agent.

Individual evidence

  1. a b c d e f g h i j data sheet Hexyl butyrate, natural, ≥98%, FG from Sigma-Aldrich , accessed on February 20, 2016 ( PDF ).
  2. a b c d George A. Burdock: Encyclopedia of Food and Color Additives . CRC Press, 1997, ISBN 978-0-8493-9412-6 , pp. 2999 ( limited preview in Google Book search).
  3. ^ A b c Gail Vance Civille, B. Thomas Carr: Sensory Evaluation Techniques, Fifth Edition . CRC Press, 2015, ISBN 978-1-4822-0867-2 , pp. 300 ( limited preview in Google Book Search).
  4. ^ Gerhard Eisenbrand, Peter Schreier: RÖMPP Lexikon Lebensmittelchemie, 2nd edition, 2006 . Georg Thieme Verlag, 2014, ISBN 3-13-179282-5 , p. 61 ( limited preview in Google Book search).
  5. Wolf-Ingo Worret, Wolfgang Gehring: Cosmetic Dermatology . Springer-Verlag, 2013, ISBN 978-3-662-08186-0 , pp. 107 ( limited preview in Google Book search).
  6. M. Bergmann, K. Boresch, R. Brieger, FW Dafert, O. Dischendorfer, W. Dürr, F. Ehrlich, F. Evers, K. Freudenberg, M. Gierth, M. Hadders, L. Kalb, P. Karrer, G. Klein, L. Kofler, F. Kögl, D. Krüger, R. Lillig, F. Mayer, H. Pringsheim, L. Rosenthaler, H. Rupe, M. Schaerer, W. Schneider, W. Sutthoff, W. Thies, HK Thomas, A. Treibs, C. Wehmer, L. Zechmeister, F. Zetzsche: Special Analysis of Organic Substances II . Springer-Verlag, 2013, ISBN 978-3-7091-2230-3 , pp. 559 ( limited preview in Google Book search).
  7. H.-D. Belitz, Werner Grosch, Peter Schieberle: Textbook of food chemistry . Springer-Verlag, 2007, ISBN 978-3-540-73202-0 , p. 866 ( limited preview in Google Book search).
  8. a b George A. Burdock: Fenaroli's Handbook of Flavor Ingredients, Fifth Edition . CRC Press, 2004, ISBN 978-1-4200-3787-6 , pp. 1985 ( limited preview in Google Book Search).