1-Hexyl butyrate
hexyl butyrate
CAS: 2639-63-6
Molecular Formula: C10H20O2
1-Hexyl butyrate - Names and Identifiers
| Name | hexyl butyrate |
| Synonyms | hexyl butyrate 1-hexylbutyrate hexyl butanoate 1-Hexyl butyrate n-hexylbutanoate Hexyl N-Butyrate Hexyl butyrate63 n-Hexyl butanoate n-Hexyl n-butyrate Butanoicacid,hexylester Natural Hexyl Butyrate n-Butyric acid n-hexyl ester |
| CAS | 2639-63-6 |
| EINECS | 220-136-6 |
| InChI | InChI=1/C10H20O2/c1-3-5-6-7-9-12-10(11)8-4-2/h3-9H2,1-2H3 |
1-Hexyl butyrate - Physico-chemical Properties
| Molecular Formula | C10H20O2 |
| Molar Mass | 172.26 |
| Density | 0.851g/mLat 25°C(lit.) |
| Melting Point | -78°C |
| Boling Point | 205°C(lit.) |
| Flash Point | 178°F |
| JECFA Number | 153 |
| Water Solubility | 20.3mg/L at 20℃ |
| Vapor Presure | 30Pa at 20℃ |
| Appearance | Clear Liquid |
| Color | Colorless to Almost colorless |
| Storage Condition | Store below +30°C. |
| Refractive Index | n20/D 1.417(lit.) |
| MDL | MFCD00048884 |
| Physical and Chemical Properties | Colorless liquid, with a strong mixture of fruit aroma and pineapple aroma. Melting Point -78 °c, boiling point 208 °c, relative density (d30)0.8567. Natural products exist in lavender, lavender and other essential oils and apricot, guava, cranberry, papaya, plum, etc. |
1-Hexyl butyrate - Risk and Safety
| Risk Codes | 10 - Flammable |
| Safety Description | 16 - Keep away from sources of ignition. |
| UN IDs | 3272 |
| WGK Germany | 2 |
| RTECS | ET4203000 |
| HS Code | 2915 60 19 |
| Toxicity | LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
1-Hexyl butyrate - Reference Information
| FEMA | 2568 | HEXYL BUTYRATE |
| LogP | 4.4 at 35℃ |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soft drink 2.6; Cold drink 2.1; Candy 7.8; Baked food 8.6. Moderate limit (FDA § 172.515,2000). |
| use | GB 2760-96 specifies edible spices allowed to be used. The main horn is to prepare flavors such as pineapple, apple, citrus, melon, kiwi fruit, pear and strawberry. |
| Production method | It is made by esterification of butyric acid and n-hexanol in the presence of hydrochloric acid. |
Last Update：2024-04-09 02:00:07
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Product Name: Butyric Acid Hexyl Ester Visit Supplier Webpage Request for quotationCAS: 2639-63-6
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Mobile: 18021002903
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