propyl formate
formic acid, propyl ester
Identification
| Name | propyl formate |
| IUPAC | propyl formate |
| CAS Number | 110-74-7 |
| EINECS | 203-798-0 |
| FDA UNII | WO1ARV6GTW |
| Molecular Formula | C4 H8 O2 |
| Molecular Weight | 88.10616000 |
| MDL Number | MFCD00003295 |
| Nikkaji Number | J2.451A |
| Beilstein | 1739272 |
| CoE Number | 340 |
| XlogP3 | 0.80 (est) |
Regulatory
| JECFA Food Flavoring | 117 propyl formate |
| DG SANTE Food Flavourings | 09.073 propyl formate |
| FEMA Number | 2943 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 110-74-7 ; PROPYL FORMATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.89800 to 0.91200 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.481 to 7.598 |
| Refractive Index | 1.37500 to 1.37800 @ 20.00 °C. |
| Melting Point | -93.00 to -92.00 °C. @ 760.00 mm Hg |
| Boiling Point | 80.00 to 82.00 °C. @ 760.00 mm Hg, 28.00 to 29.00 °C. @ 100.00 mm Hg |
| Vapor Pressure | 80.293999 mmHg @ 25.00 °C. (est) |
| Vapor Density | 3.00 ( Air = 1 ) |
| Flash Point | 27.00 °F. TCC ( -2.78 °C. ) |
| logP (o/w) | 0.830 |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Organoleptic Properties
| Odor Description |
at 10.00 % in dipropylene glycol. Sweet, etherial, green, slight rum, with a fruity berry depth
|
| Taste Description | at 50.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 3980 mg/kg |
| 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 propyl formate usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 5.00 (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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