| Identification | More | [Name]
Butyl isobutyrate | [CAS]
97-87-0 | [Synonyms]
Butyl 2-methylpropanoate
BUTYL 2-METHYLPROPIONATE
BUTYL ISOBUTYRATE
FEMA 2188
ISOBUTYRIC ACID N-BUTYL ESTER
N-BUTYL 2-METHYLPROPANOATE
N-BUTYL ISOBUTYRATE
2-methyl-propanoicacibutylester
2-methylpropanoicacidbutylester
Butyl ester of 2-methylpropanoic acid
Butyl isobutanoate
butylisobutanoate
Isobutyric acid, butyl ester
isobutyricacid,butylester
isobutyricacidbutylester
Propanoicacid,2-methyl-,butylester
BUTYL ISOBUTYRATE 97+% FCC
BUTYL ISOBUTYRATE 97+% NATURAL FCC
Butylisobutyrat
BUTYL-ISOBUTYRAT | [EINECS(EC#)]
202-614-6 | [Molecular Formula]
C8H16O2 | [MDL Number]
MFCD00048773 | [Molecular Weight]
144.21 | [MOL File]
97-87-0.mol |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R10:Flammable.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . | [RIDADR ]
UN 3272 3/PG 3
| [WGK Germany ]
2
| [RTECS ]
UA2466945
| [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29156000 |
| Hazard Information | Back Directory | [Chemical Properties]
Butyl isobutyrate has a strong, fresh, fruity odor (apple, banana) and sweet, pineapple-like taste. | [Occurrence]
Reported present in Roman chamomile essential oil, papaya, quince, apple, honey, apricot, banana and cheeses. | [Uses]
Butyl isobutyrate is used in flavor compositions for imitation
Apple, Apricot, Banana, Arak, Butter, Cherry,
Ginger, Gooseberry, Hop, Melon, Blackberry,
Orange, Peach, Pineapple, Raspberry, Strawberry, Tangerine, etc. Concentrations in the finished product are
normally about 40 ppm, except in chewing
gum - up to 2000 ppm, (Juicy-fruit and Tuttifrutti type of flavors for chewing gum). | [Definition]
ChEBI: Butylisobutyrate is a carboxylic ester. | [Preparation]
Prepared from the corresponding acid and n-butyl alcohol by esterification in the presence of concentrated H2SO4 with or
without solvent (boiling benzene). | [Aroma threshold values]
Detection: 80 to 170 ppb | [Taste threshold values]
Taste characteristics at 30 ppm: fruity, sweet, pineapple, apple, cherry, tutti-frutti, banana. |
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