Ethyl propionate

Structural formula
General
Surname	Ethyl propionate
other names	Ethyl propanoate; Ethyl propionate;
Molecular formula	C 5 H 10 O 2
Brief description	colorless liquid with a fruity odor
External identifiers / databases
EC number	203-291-4
ECHA InfoCard	100.002.993
PubChem	7749
Wikidata	Q2740687
properties
Molar mass	102.13 g mol −1
Physical state	liquid
density	0.89 g cm −3
Melting point	−74 ° C
boiling point	99 ° C
Vapor pressure	26.7 mbar (20 ° C)
solubility	little in water (17 g l −1 at 20 ° C); miscible with ethanol and diethyl ether; soluble in acetone;
Refractive index	1.384 (20 ° C)
safety instructions
GHS hazard labeling from Regulation (EC) No. 1272/2008 (CLP) , expanded if necessary danger
H and P phrases	H: 225
	P: 210-260-262-403 + 233
Toxicological data	8730 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 propionate is a chemical compound from the group of carboxylic acid esters .

Occurrence

Ethyl propionate occurs naturally in small amounts in fruits such as kiwi and strawberries. It is also found in wine.

Extraction and presentation

Propionic acid ethyl ester can be prepared by esterification of ethanol with propionic acid or propionic anhydride are obtained.

properties

Ethyl propionate is a volatile, highly flammable, colorless liquid with a fruity odor that is sparingly soluble in water. It decomposes when heated, which can produce carbon dioxide , carbon monoxide and ethene .

use

Ethyl propionate is used as a solvent for cellulose ethers and esters, and for various natural and synthetic resins. It is also used as a flavoring (e.g. in fruit syrup).

safety instructions

The vapors of ethyl propionate can form an explosive mixture with air ( flash point 12 ° C, ignition temperature 455 ° C).

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k Entry on ethyl propionate in the GESTIS substance database of the IFA , accessed on January 8, 2018(JavaScript required) .
↑ ^a ^b ^c ^d Entry on ETHYL PROPIONATE in the Hazardous Substances Data Bank , accessed on July 22, 2013.
↑ Data sheet Ethyl propionate, ≥97% from Sigma-Aldrich , accessed on July 22, 2013 ( PDF ).
↑ Entry on Ethyl propionate in the Classification and Labeling Inventory of the European Chemicals Agency (ECHA), accessed on August 1, 2016. Manufacturers or distributors can expand the harmonized classification and labeling .
↑ John P. Bartley, Alan M. Schwede: Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis). In: Journal of Agricultural and Food Chemistry. 37, 1989, pp. 1023-1025, doi : 10.1021 / jf00088a046 .
^ Ana G. Perez, Jose J. Rios, Carlos. Sanz, Jose M. Olias: Aroma components and free amino acids in strawberry variety Chandler during ripening. In: Journal of Agricultural and Food Chemistry. 40, 1992, pp. 2232-2235, doi : 10.1021 / jf00023a036 .
↑ by Hans-Dieter Belitz, Werner Grosch, Peter Schieberle: Textbook of food chemistry - Hans-Dieter Belitz, Werner Grosch, Peter Schieberle . Springer DE, 2001, ISBN 3-540-41096-1 , pp. 910 ( limited preview in Google Book search).

[GESTIS-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k Entry on ethyl propionate in the GESTIS substance database of the IFA , accessed on January 8, 2018(JavaScript required) .

[HSDB-2] Entry on ETHYL PROPIONATE in the Hazardous Substances Data Bank , accessed on July 22, 2013.

[Sigma-3] Data sheet Ethyl propionate, ≥97% from Sigma-Aldrich , accessed on July 22, 2013 ( PDF ).

[CLP_100.002.993-4] Entry on Ethyl propionate in the Classification and Labeling Inventory of the European Chemicals Agency (ECHA), accessed on August 1, 2016. Manufacturers or distributors can expand the harmonized classification and labeling .

[DOI10.1021/jf00088a046-5] John P. Bartley, Alan M. Schwede: Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis). In: Journal of Agricultural and Food Chemistry. 37, 1989, pp. 1023-1025, doi : 10.1021 / jf00088a046 .

[DOI10.1021/jf00023a036-6] Ana G. Perez, Jose J. Rios, Carlos. Sanz, Jose M. Olias: Aroma components and free amino acids in strawberry variety Chandler during ripening. In: Journal of Agricultural and Food Chemistry. 40, 1992, pp. 2232-2235, doi : 10.1021 / jf00023a036 .

[von_Hans-Dieter_Belitz,_Werner_Grosch,_Peter_Schieberle-7] y Hans-Dieter Belitz, Werner Grosch, Peter Schieberle: Textbook of food chemistry - Hans-Dieter Belitz, Werner Grosch, Peter Schieberle . Springer DE, 2001, ISBN 3-540-41096-1 , pp. 910 ( limited preview in Google Book search).