Molecular Formula | C11H22O2 |
Molar Mass | 186.29 |
Density | 0.857g/mLat 25°C(lit.) |
Melting Point | -63.1°C (estimate) |
Boling Point | 215°C(lit.) |
Flash Point | 190°F |
JECFA Number | 199 |
Vapor Presure | 0.158mmHg at 25°C |
Refractive Index | n20/D 1.419 |
Physical and Chemical Properties | Colorless liquid. With a long-lasting black pepper-like aroma and strong fresh raw fruit aroma. Flash point 50 °c. Soluble in ethanol and most non-volatile oils, insoluble in water. Natural products are found in chives, peppermint oil, and the like. |
WGK Germany | 2 |
RTECS | EK7908500 |
FEMA | 3500 | HEXYL ISOVALERATE |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
fragrance application | 2-methylbutyrate (n-) hexyl esters are naturally present in banana, peppermint oil, white wine, annona, nectarine, lamb skin paper. Sweet approximates the fruit taste of an unripe strawberry. |
content analysis | gas chromatography analysis was performed on a polar column in GT-10-4. |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): soft drinks 18.7; Cold drinks 21.8; Candy 36.7; Baked goods 51.6; pudding 31.3; Gum 0.34; Alcohol 7.0. Moderate limits (FDA § 172.515,2000). |
Use | GB 2760-96 specifies temporary use of flavorants. Mainly used for the preparation of non-spicy black pepper and spices flavor, as well as apples, bananas, pears, tropical fruits and other flavors. |
production method | is obtained by esterification of N-hexanol with 2-methylbutyric acid. |