isopropyl butyrate

butyric acid isopropyl ester

CAS: 638-11-9 C7 H14 O2 MW: 130.18698000 fruity fruity

Identification

Nameisopropyl butyrate
IUPACpropan-2-yl butanoate
CAS Number638-11-9
EINECS211-320-7
FDA UNII7P33GFV8SS
Molecular FormulaC7 H14 O2
Molecular Weight130.18698000
MDL NumberMFCD00009390
Nikkaji NumberJ47.188G
CoE Number267

Regulatory

JECFA Food Flavoring307 isopropyl butyrate
DG SANTE Food Flavourings09.041 isopropyl butyrate
FEMA Number2935
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)638-11-9 ; ISOPROPYL BUTYRATE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless clear liquid (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.86000 to 0.86200 @ 20.00 °C.
Pounds per Gallon - (est). 7.164 to 7.181
Refractive Index 1.39300 to 1.39500 @ 20.00 °C.
Boiling Point 130.00 to 131.00 °C. @ 760.00 mm Hg
Vapor Pressure 9.684000 mmHg @ 25.00 °C. (est)
Vapor Density 4.4 ( Air = 1 )
Flash Point 86.00 °F. TCC ( 30.00 °C. )
logP (o/w) 2.158 (est)
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Description
at 100.00 %.
sweet, fruity, estry, etherial, pineapple and ripe with an intense lift
creamy; pineapple; sweet; waxy; green
Taste Description
at 30.00 ppm.
sweet fruity ester green ripe

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for isopropyl butyrate usage levels up to5.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)6.00 (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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Synerzine, Inc.

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Potential Uses

FR apple FR banana FR blackberry FR cherry FR cranberry FR ginger FR grape FR hop FR huckleberry FR mango FR melon FR peach FR pineapple FR plum FR strawberry FR tangerine FL/FR valerian FR wine

Natural Occurrence

apple fruit PMC apricot fruit banana fruit cranberry fruit heracleum paphlagonicum czeczott fruit oil turkey @ <0.10% Data kiwi fruit kumquat peel oil melon PMC papaya fruit passion fruit rum PMC strawberry wild strawberry fruit wine

Synonyms

butanoic acid 1-methyl ethyl ester butanoic acid 1-methylethyl ester butyric acid isopropyl ester 1- methyl ethyl butanoate 1- methylethyl butanoate propan-2-yl butanoate iso propyl butanoate iso- propyl-butyrate Info: Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)