Butyl isobutyrate

Structural formula
General
Surname	Butyl isobutyrate
other names	Butyl 2-methylpropanoate; Butyl isobutyrate; Isobutyric acid n-butyl ester;
Molecular formula	C 8 H 16 O 2
Brief description	colorless liquid
External identifiers / databases
ECHA InfoCard	100.002.377
PubChem	7353
ChemSpider	7075
Wikidata	Q27286785
properties
Molar mass	144.21 g mol −1
Physical state	liquid
density	0.862 g cm −3 (25 ° C)
boiling point	155-156 ° C
solubility	miscible with ethanol, diethyl ether and most fixed oils practically insoluble in glycerine, propylene glycol and water;
Refractive index	1.401 (20 ° C)
safety instructions
H and P phrases	H: 226-315-319-335
	P: 261-305 + 351 + 338
Toxicological data	> 5000 mg kg −1 ( LD 50 , rat , oral ) ; > 5000 mg kg −1 ( LD 50 , rabbit , transdermal ) ;
	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

Butyl isobutyrate is a chemical compound from the group of carboxylic acid esters .

Occurrence

Butyl isobutyrate is one of the most important volatile flavor compounds found in Chardonnay must. The compound has been found in chamomile oil , papaya , quince , apples , honey , apricots , bananas and cheese .

Extraction and presentation

Isobuttersäurebutylester can be prepared by esterification of isobutyric acid and 1-butanol in the presence of concentrated sulfuric acid with or without solvent (boiling benzene are recovered). Lipases can also be used instead of sulfuric acid .

properties

Butyl isobutyrate is a colorless liquid that is practically insoluble in water. It has a strong, fresh, fruity smell (apple, banana) and a sweet, pineapple-like taste.

use

Butyl isobutyrate can be used as a flavoring for food. The compound is mainly used as a fixative and modifier in the flavor industry. It has been used since the 1930s.

Individual evidence

↑ ^a ^b ^c ^d ^e ^f George A. Burdock: Fenaroli's Handbook of Flavor Ingredients . CRC Press, 2016, ISBN 978-1-4200-9086-4 , pp. 209 ( limited preview in Google Book search).
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j data sheet Butyl isobutyrate, ≥97%, FCC, FG from Sigma-Aldrich , accessed on January 1, 2019 ( PDF ).
↑ ^a ^b Ganapati D. Yadav, Piyush S. Lathi: Kinetics and mechanism of synthesis of butyl isobutyrate over immobilized lipases. In: Biochemical Engineering Journal. 16, 2003, p. 245, doi : 10.1016 / S1369-703X (03) 00026-3 .
↑ DLJ Opdyke: Monographs on Fragrance Raw Materials A Collection of Monographs Originally Appearing in Food and Cosmetics Toxicology . Elsevier, 2013, ISBN 978-1-4831-4797-0 , pp. 158 ( limited preview in Google Book search).

[George_A._Burdock-1] ↑ ^a ^b ^c ^d ^e ^f George A. Burdock: Fenaroli's Handbook of Flavor Ingredients . CRC Press, 2016, ISBN 978-1-4200-9086-4 , pp. 209 ( limited preview in Google Book search).

[Sigma-2] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j data sheet Butyl isobutyrate, ≥97%, FCC, FG from Sigma-Aldrich , accessed on January 1, 2019 ( PDF ).

[DOI10.1016/S1369-703X(03)00026-3-3] Ganapati D. Yadav, Piyush S. Lathi: Kinetics and mechanism of synthesis of butyl isobutyrate over immobilized lipases. In: Biochemical Engineering Journal. 16, 2003, p. 245, doi : 10.1016 / S1369-703X (03) 00026-3 .

[D._L._J._Opdyke-4] DLJ Opdyke: Monographs on Fragrance Raw Materials A Collection of Monographs Originally Appearing in Food and Cosmetics Toxicology . Elsevier, 2013, ISBN 978-1-4831-4797-0 , pp. 158 ( limited preview in Google Book search).