ethyl isovalerate

ethyl isovalerate

Full Material List

ethyl 3-methylbutanoate

Identifiers

FEMA	2463
CAS	108-64-5
EINECS	203-602-3
Synonyms	butanoic acid, 3-methyl-, ethyl ester butyric acid, 3-methyl-, ethyl ester ethyl 3-methyl butanoate ethyl 3-methyl butyrate ethyl 3-methylbutanoate ethyl 3-methylbutyrate ethyl beta-methyl butyrate ethyl iso valerate ethyl iso-valerate FCC ethyl isopentanoate nat. ethyl isovalerate ethyl isovalerate (ethyl 3-methylbutyrate) ethyl isovalerate (natural) ethyl isovalerate FCC ethyl isovalerate natural ethyl isovalerate, natural ethyl isovalerianate ethyl-3-methylbutanoat ethylisovalerate 3- methyl butanoic acid ethyl ester 3- methyl butyric acid ethyl ester 3- methylbutanoic acid ethyl ester 3- methylbutyric acid ethyl ester iso valeric acid ethyl ester iso valeric acid ethylester iso valeric acid, ethyl ester
JECFA Food Flavoring	196
JECFA Food Additive	N/A
DG SANTE Food Flavourings	09.447 ethyl isovalerate
DG SANTE Food Contact Materials	N/A
FDA UNII	9ZZ5597636
CoE Number	442
XlogP3-AA	N/A
Molecular Weight	130.18698
Molecular Formula	C7 H14 O2

Organoleptic

Organoleptic Notes	1. Odor Type: fruity Odor Strength:high ,recommend smelling in a 10.00 % solution or less Substantivity:4 hour(s) at 100.00 % fruity sweet apple pineapple tutti frutti Odor Description:at 10.00 % in dipropylene glycol. fruity sweet apple pineapple tutti fruttiLuebke, William tgsc, (1987) Odor sample from: Fritzsche Dodge & Olcott, Inc. sweet estery fruity sharp pineapple apple green orange Odor Description:Sweet, diffusive, estry, fruity, sharp, pineapple, apple, green and orangeMosciano, Gerard P&F 23, No. 2, 43, (1998)
Odor	fruity fruity, sweet, apple, pineapple, tutti, frutti, estery, sharp, green, orange
Flavor	fruity sweet, fruity, spicy, metallic, green, pineapple, apple,

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Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.86200 to 0.86600 @ 25.00 °C.
Lbs/Gal (est)	7.173 to 7.206
Refractive Index	1.39500 to 1.39900 @ 20.00 Â°C.
Melting Point	-99.00 to -98.00 Â°C. @ 760.00 mm Hg
Boiling Point	131.00 to 133.00 Â°C. @ 760.00 mm Hg
Flash Point	95.00 Â°F. TCC ( 35.00 Â°C. )
Acid Value	2.00 max. KOH/g
Vapor Pressure	7.853000 mmHg @ 25.00 Â°C. (est)
Vapor Density	4.4 ( Air = 1 )
logP (o/w)	2.158 (est)
Soluble In	paraffin oil propylene glycol water, 2000 mg/L @ 20 °C (exp) water
Occurrence	apple fruit bilberry fruit blueberry plant celery shoot champaca concrete @ trace% cheese @ 0.80 ± 0.3 µg% cider cognac laurel leaf oil turkey @ trace% pepper bell pepper fruit pineapple fruit plum fruit rum strawberry wild strawberry fruit wine white wine