2-ethylbutyl acetate

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Structural formula
Structural formula of 2-ethylbutyl acetate
General
Surname 2-ethylbutyl acetate
other names
  • 2-ethyl butyl acetate
  • (2-ethylbutyl) acetate
Molecular formula C 8 H 16 O 2
Brief description

colorless liquid with a fruity odor

External identifiers / databases
CAS number 10031-87-5
EC number 233-095-4
ECHA InfoCard 100.030.075
PubChem 61448
Wikidata Q20054518
properties
Molar mass 144.21 g mol −1
Physical state

liquid

density

0.88 g cm −3

Melting point

<75 ° C

boiling point

162 ° C

Vapor pressure

2.7 mbar (20 ° C)

solubility
  • sparingly soluble in water (6.4 g l −1 at 20 ° C)
  • soluble in ethanol
Refractive index

1.41 (20 ° C)

safety instructions
GHS labeling of hazardous substances
02 - Highly / extremely flammable

Caution

H and P phrases H: 226
P: 210-241-280-240-303 + 361 + 353-501
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

Acetic acid-2-ethylbutyl ester is a chemical compound from the group of carboxylic acid esters .

Extraction and presentation

2-ethylbutyl acetate can be obtained by reacting 2-ethylbutanol with acetic anhydride or acetic acid in the presence of sulfuric acid.

properties

Acetic acid-2-ethylbutyl ester is a slightly volatile, colorless liquid with a fruity odor that is sparingly soluble in water.

use

Acetic acid 2-ethylbutyl ester is used as a flavoring in foods.

safety instructions

The vapors of 2-ethylbutyl acetate can form an explosive mixture with air ( flash point 45–50 ° C, ignition temperature 285 ° C).

Individual evidence

  1. ↑ a b c d e f g h i j k Entry for CAS no. 10031-87-5 in the GESTIS substance database of the IFA , accessed on April 3, 2015(JavaScript required) .
  2. ↑ William M. Haynes: CRC Handbook of Chemistry and Physics, 95th Edition: . CRC Press, 2015, ISBN 978-1-4822-0868-9 , pp. 252 ( limited preview in Google Book search).
  3. ↑ Data sheet 2-Ethylbutyl acetate, ≥98% from Sigma-Aldrich , accessed on April 3, 2015 ( PDF ).
  4. ↑ a b George A. Burdock: Fenaroli's Handbook of Flavor Ingredients, Fifth Edition . CRC Press, 2004, ISBN 978-1-4200-3787-6 , pp. 1981 ( limited preview in Google Book Search).