Molecular Formula | C14H24O2 |
Molar Mass | 224.34 |
Density | 0.8997 |
Boling Point | 305.75°C (rough estimate) |
JECFA Number | 72 |
Water Solubility | 824μg/L at 25℃ |
Vapor Presure | 1.07Pa at 25℃ |
Color | A colourless oily liquid. |
Refractive Index | 1.4576 (estimate) |
Physical and Chemical Properties | Colorless to light yellow liquid, with light rose aroma and sweet apricot flavor. Insoluble in water, soluble in most organic solvents. Natural products are found in hops and Valerian oil. |
Toxicity | Both the acute oral LD50 value in rats and the acute dermal LD50 value in rabbits exceeded 5 g/kg (Shelanski, 1973). |
colorless to pale yellow oily liquid. Molecular weight 224. 34, boiling point 253 °c, flash point 93 °c. Soluble in ethanol, ether, acetone, ethyl acetate and other organic solvents, do not dissolve in water, glycerol, propylene glycol. With Apple and rose aroma. Natural products are mainly found in lavender oil.
It is prepared by the butyrylation of geraniol or by fractionation from essential oils of plants.
can be used for the preparation of flavor.
FEMA | 2513 | GERANYL ISOBUTYRATE |
LogP | 5.38 |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
toxicity | can be safely used in food (FDA, 172.515,2000). |
usage limit | FEMA(mg/kg): jelly and pudding 0.6; Cold drink 0.8; Soft drink 1.0; Baked food 4.9; Candy 5.0; Gum candy 15. |
use | GB 2760-1996 regulations allow food spices. |
Production method | It is made of geraniol and acetylated isobutyraldehyde co-heated in toluene containing sodium acetate and distilled acetic acid. |