Molecular Formula | C11H22O2 |
Molar Mass | 186.29 |
Density | 0.864g/mLat 25°C(lit.) |
Melting Point | −58°C(lit.) |
Boling Point | 225-226°C(lit.) |
Flash Point | 195°F |
JECFA Number | 154 |
Refractive Index | n20/D 1.4215(lit.) |
Physical and Chemical Properties | Chemical colorless liquid. It has the aroma of spring chrysanthemum and sweet new green tea. Boiling point 226 ℃ or 105 ℃(1333Pa), melting point -58 ℃. Soluble in ethanol and propylene glycol, insoluble in water. Natural products are found in fresh apples, roast beef and fresh plums. |
Use | Uses GB 2760-1997 provides for the permitted use of food flavors. |
WGK Germany | 2 |
RTECS | EK7876000 |
Raw Materials | 1-Heptanol |
FEMA | 2549 | HEPTYL BUTYRATE |
flash point | 195 °F |
JECFA Number | 154 |
EPA chemical information | Heptyl butyrate (5870-93-9) |
WGK Germany | 2 |
RTECS number | EK7876000 |
Toxicity
GRAS(FEMA).
use limited
FEMA(mg/kg): alcohol-free beverage 0.66; Cold drink 0.74; Candy 2.7; Baked products 2.4.
FDA,& sect;172.515: limited to appropriate amount.
production method
It is synthesized from n-heptanol and butyric acid in the presence of HCl.
FEMA | 2549 | HEPTYL BUTYRATE |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): alcohol-free beverage 0.66; Cold drink 0.74; Candy 2.7; Baked products 2.4. FDA,§ 172.515: Limited to Moderate Amount. |
use | GB 2760-1997 specified as allowed food spices. |
Production method | is synthesized from n-heptanol and butyric acid in the presence of HCl. |