butyl propionate
propanoic acid, butyl ester
Identification
| Name | butyl propionate |
| IUPAC | butyl propanoate |
| CAS Number | 590-01-2 |
| EINECS | 209-669-5 |
| FDA UNII | 2NXC4AK99E |
| Molecular Formula | C7 H14 O2 |
| Molecular Weight | 130.18698000 |
| MDL Number | MFCD00009448 |
| Nikkaji Number | J45.634I |
| Beilstein | 1700932 |
| CoE Number | 405 |
| XlogP3 | 2.10 (est) |
Regulatory
| JECFA Food Flavoring | 143 butyl propionate |
| DG SANTE Food Flavourings | 09.124 butyl propionate |
| FEMA Number | 2211 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 590-01-2 ; BUTYL PROPIONATE |
| FDA Regulation | FDA 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 | 0.86800 to 0.88250 @ 25.00 °C., 0.87950 to 0.88250 @ 15.00 °C. |
| Pounds per Gallon - (est). | 7.223 to 7.343 |
| Pounds per Gallon - est. | 7.333 to 7.358 |
| Refractive Index | 1.39750 to 1.40450 @ 20.00 °C., 1.40000 to 1.40200 @ 20.00 °C. |
| Melting Point | -89.00 °C. @ 760.00 mm Hg |
| Boiling Point | 145.00 °C. @ 756.00 mm Hg, 146.80 °C. @ 760.00 mm Hg |
| Acid Value | 0.20 max. KOH/g |
| Vapor Pressure | 4.420000 mmHg @ 25.00 °C. |
| Vapor Density | 4.5 ( Air = 1 ) |
| Flash Point | 101.00 °F. TCC ( 38.33 °C. ) |
| logP (o/w) | 2.314 (est) |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Description |
at 100.00 %. Sweet, estry, banana, ripe, tufti-frutti, bright, lifting, cherry and rum-like
|
| Taste Description | at 30.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 14000 mg/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 |
| Recommendation for butyl propionate usage levels up to | 4.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 10.00 (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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