Butyric acid hexyl ester
Structural formula | ||||||||||||||||
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General | ||||||||||||||||
Surname | Butyric acid hexyl ester | |||||||||||||||
other names |
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Molecular formula | C 10 H 20 O 2 | |||||||||||||||
Brief description |
colorless liquid |
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properties | ||||||||||||||||
Molar mass | 172.26 g mol −1 | |||||||||||||||
Physical state |
liquid |
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density |
0.851 g cm −3 (25 ° C) |
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Melting point |
−78 ° C |
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boiling point |
205 ° C |
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solubility |
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Refractive index |
1.417 (20 ° C) |
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safety instructions | ||||||||||||||||
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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
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
- ↑ 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 ).
- ↑ 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).
- ^ 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).
- ^ 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).
- ↑ Wolf-Ingo Worret, Wolfgang Gehring: Cosmetic Dermatology . Springer-Verlag, 2013, ISBN 978-3-662-08186-0 , pp. 107 ( limited preview in Google Book search).
- ↑ 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).
- ↑ 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).
- ↑ 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).