2-ethyl butyric acid
2-ethylbutyric acid
Identification
| Name | 2-ethyl butyric acid |
| IUPAC | 2-ethylbutanoic acid |
| CAS Number | 88-09-5 |
| EINECS | 201-796-4 |
| FDA UNII | IDY8B990KE |
| Molecular Formula | C6 H12 O2 |
| Molecular Weight | 116.16004000 |
| MDL Number | MFCD00002670 |
| Nikkaji Number | J3.213A |
| Beilstein | 1098634 |
| CoE Number | 2001 |
Regulatory
| JECFA Food Flavoring | 257 2-ethylbutyric acid |
| DG SANTE Food Flavourings | 08.045 2-ethylbutyric acid |
| FEMA Number | 2429 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 88-09-5 ; 2-ETHYLBUTYRIC ACID |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | yellow brown clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.92300 to 0.92600 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.689 to 7.714 |
| Refractive Index | 1.41200 to 1.41400 @ 20.00 °C. |
| Melting Point | -15.00 to -13.00 °C. @ 760.00 mm Hg |
| Boiling Point | 99.00 to 101.00 °C. @ 18.00 mm Hg, 193.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.188000 mmHg @ 25.00 °C. |
| Flash Point | 190.00 °F. TCC ( 87.78 °C. ) |
| logP (o/w) | 1.680 |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 124 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in propylene glycol. Acidic, fruity and dairy with a tropical nuance
|
| Odor sample from | Berje Inc. |
| Taste Description | at 35.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 2200 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 520 ul/kg |
| 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 |
| Structure Class | I |
| 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 | 20.00000 |
| 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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