| Identification | More | [Name]
Pentyl butyrate | [CAS]
540-18-1 | [Synonyms]
AMYL BUTANOATE
AMYL BUTYRATE
FEMA 2059
N-AMYL BUTYRATE
N-AMYL N-BUTYRATE
N-BUTYRIC ACID N-AMYL ESTER
N-PENTYL N-BUTYRATE
PENTYL BUTYRATE
1-Pentyl butyrate
1-pentylbutanoate
1-pentylbutyrate
amylbutyrates
Butanoic acid, pentyl ester
Butanoicacid,pentylester
Butyric acid, pentyl ester
butyricacid,pentylester
butyricacidpentylester
n-Pentyl butanoate
n-pentylbutyrate
Pentyl butanoate | [EINECS(EC#)]
208-739-2 | [Molecular Formula]
C9H18O2 | [MDL Number]
MFCD00048850 | [Molecular Weight]
158.24 | [MOL File]
540-18-1.mol |
| Chemical Properties | Back Directory | [Melting point ]
-73.2° | [Boiling point ]
184-188 °C (lit.) | [density ]
0.863 g/mL at 25 °C(lit.)
| [FEMA ]
2059 | [refractive index ]
n20/D 1.41(lit.)
| [Fp ]
154 °F
| [solubility ]
miscible with Ether,Alcohol | [form ]
clear liquid | [color ]
Colorless liquid | [Odor]
at 100.00 %. sweet fruity banana pineapple cherry tropical | [biological source]
synthetic | [Odor Type]
fruity | [Water Solubility ]
174.1mg/L(20 ºC) | [JECFA Number]
152 | [Merck ]
604 | [LogP]
3.32 | [CAS DataBase Reference]
540-18-1(CAS DataBase Reference) | [NIST Chemistry Reference]
Amyl butanoate(540-18-1) | [EPA Substance Registry System]
540-18-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [RIDADR ]
2620 | [WGK Germany ]
3
| [RTECS ]
ET5956000 | [HazardClass ]
3.2 | [PackingGroup ]
III | [HS Code ]
29156000 | [Safety Profile]
Mildly toxic by
ingestion. When heated to decomposition it
emits acrid smoke and irritating fumes. | [Toxicity]
LD50 orally in rats: 12210 mg/kg (Jenner) |
| Hazard Information | Back Directory | [General Description]
A colorless liquid. Less dense than water. Flash point 135°F. Boiling point 370°F. May emit acrid fumes and irritating smoke when burned. Used to make plastics. | [Reactivity Profile]
AMYL BUTYRATE is an ester. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides. | [Air & Water Reactions]
Flammable. Soluble in water. | [Health Hazard]
May cause toxic effects if inhaled or absorbed through skin. Inhalation or contact with material may irritate or burn skin and eyes. Fire will produce irritating, corrosive and/or toxic gases. Vapors may cause dizziness or suffocation. Runoff from fire control or dilution water may cause pollution. | [Fire Hazard]
HIGHLY FLAMMABLE: Will be easily ignited by heat, sparks or flames. Vapors may form explosive mixtures with air. Vapors may travel to source of ignition and flash back. Most vapors are heavier than air. They will spread along ground and collect in low or confined areas (sewers, basements, tanks). Vapor explosion hazard indoors, outdoors or in sewers. Runoff to sewer may create fire or explosion hazard. Containers may explode when heated. Many liquids are lighter than water. | [Chemical Properties]
Amyl butyrate has a strong, penetrating odor and a sweet taste | [Occurrence]
Reported found in apple juice | [Uses]
Amyl Butyrate has been used in such flavors as apricot, pineapple, pear, plum, and sparingly in some perfume compositions.
| [Definition]
ChEBI: The butyrate ester of pentan-1-ol. | [Preparation]
From n-amyl alcohol and butyric acid in the presence of H2SO4.
| [Aroma threshold values]
Detection: 210 ppb | [Taste threshold values]
Taste characteristics at 30 ppm: sweet, fruity, banana, pineapple and tropical. |
| Questions And Answer | Back Directory | [Aroma]
Strong ethereal-fruity odor, reminiscent of
Apricot, Banana, Pineapple.
Finds extensive use in flavor compositions
for imitation Apple, Apricot, Banana, Butter, Butterscotch, Cherry, Fruit (Tutti-Frutti),
Grape, Peach, Pineapple, Raspberry, Strawberry, Vanilla, etc.
Concentrations in finished products: up to
70 ppm.
In chewing gum as high as 800 ppm. |
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