|This article relies largely or entirely upon a single source. (October 2012)|
Ethyl n-butanoate, Ethyl n-butyrate, Butanoic acid ethyl ester, Butyric acid ethyl ester, Butyric ether, UN 1180
|Jmol 3D model||Interactive image|
|Molar mass||116.16 g·mol−1|
|Appearance||Colorless liquid with fruity odor (typically pineapple)|
|Melting point||−93 °C (−135 °F; 180 K)|
|Boiling point||120 to 121 °C (248 to 250 °F; 393 to 394 K)|
|Soluble in 150 parts|
|Vapor pressure||1510 Pa (11.3 mmHg)|
|Main hazards||Irritant (Xi)|
|Safety data sheet||See: data page|
|S-phrases||S16 S26 S36|
|Flash point||26 °C; 78 °F; 299 K c.c.|
|463 °C (865 °F; 736 K)|
|Lethal dose or concentration (LD, LC):|
LD50 (median dose)
|13050 mg/kg (oral, rat)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
Ethyl butyrate, also known as ethyl butanoate, or butyric ether, is an ester with the chemical formula CH3CH2CH2COOCH2CH3. It is soluble in propylene glycol, paraffin oil, and kerosene. It has a fruity odor, similar to pineapple. It occurs naturally in many fruits.
It is commonly used as artificial flavoring resembling orange juice or pineapple in alcoholic beverages (e.g. martinis, daiquiris etc.), as a solvent in perfumery products, and as a plasticizer for cellulose. In addition, ethyl butyrate is often also added to orange juice, as most associate its odor with that of fresh orange juice.
Ethyl butyrate is one of the most common chemicals used in flavors and fragrances. It can be used in a variety of flavors: orange (most common), cherry, pineapple, mango, guava, bubblegum, peach, apricot, fig, and plum. In industrial use, it is also one of the cheapest chemicals, which only adds to its popularity.
It can be synthesized by reacting ethanol and butyric acid. This is a condensation reaction, meaning water is produced in the reaction as a byproduct. Ethyl butyrate from natural sources can be distinguished from synthetic ethyl butyrate by Stable Isotope Ratio Analysis (SIRA).
- Merck Index, 12th Edition, 3822
- Schieberle, H.-D. Belitz, W. Grosch, P. (2009). Food chemistry (4th rev. and extended ed.). Berlin: Springer. ISBN 9783540699330.
- Andrea Walker (12 May 2009). "Ask an Academic: Orange Juice". The New Yorker.
- Ashurst, P.R.; Dennis, M.J. (1998). Analytical methods of food authentication (1st ed.). London: Blackie Academic & Professional. ISBN 9780751404265. Retrieved 27 January 2016.