butyl valerate
valeric acid, butyl ester
Identification
| Name | butyl valerate |
| IUPAC | butyl pentanoate |
| CAS Number | 591-68-4 |
| EINECS | 209-728-5 |
| FDA UNII | F93Z6CCM06 |
| Molecular Formula | C9 H18 O2 |
| Molecular Weight | 158.24086000 |
| MDL Number | MFCD00015258 |
| Nikkaji Number | J95.903K |
| CoE Number | 466 |
Regulatory
| JECFA Food Flavoring | 160 butyl valerate |
| DG SANTE Food Flavourings | 09.148 butyl valerate |
| FEMA Number | 2217 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 591-68-4 ; BUTYL VALERATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.86100 to 0.87100 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.164 to 7.248 |
| Refractive Index | 1.40800 to 1.41600 @ 20.00 °C. |
| Melting Point | -92.80 °C. @ 760.00 mm Hg |
| Boiling Point | 185.80 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.608000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 5.4 ( Air = 1 ) |
| Flash Point | 152.00 °F. TCC ( 66.67 °C. ) |
| logP (o/w) | 3.333 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Organoleptic Properties
| Odor Description |
at 10.00 % in dipropylene glycol. Sweet, fruity, pineapple, green, tropical and tutti-frutti apple; ethereal; raspberry Sweet, Fruity, Pineapple, Green, Raspberry, Tropical
|
| Taste Description | at 10.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for butyl valerate usage levels up to | 3.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 3.70 (μg/capita/day) |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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