ethyl crotonate

Full Material List
N/A

Identifiers

FEMA 3486
CAS 10544-63-5
EINECS 234-125-9
Synonyms
  • 2- butenoic acid ethyl ester
  • 2- butenoic acid, ethyl ester
  • crotonic acid ethyl ester
  • ethyl 2-butenoate
  • ethyl but-2-enoate
  • ethyl crotonate (T2 butenoate)
  • ethyl-2-butenoate
  • ethyl-crotonate FCC
JECFA Food Flavoring 1806
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII
CoE Number 2244
XlogP3-AA N/A
Molecular Weight 114.1441
Molecular Formula C6 H10 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: fermented pungent fruity acidic estery
  • Odor Description:at 10.00 % in dipropylene glycol. pungent fruity acrid ester
  • pungent sharp rummy cognac pineapple fruity meaty
  • Odor Description:Pungent, sharp, rum- and cognac-Iike, wth tinny, pineapple, fruity and meaty nuancesMosciano, Gerard P&F 20, No. 6, 49, (1995)
Odor fermented
pungent, fruity, acidic, estery, sharp, rummy, cognac, pineapple, meaty
Flavor rummy
rummy, cognac, pungent, caramellic, fruity,

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Properties

Food Chemicals Codex Listed Yes
Appearance colorless clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 0.91400 to 0.92000 @ 20.00 °C.
Lbs/Gal (est) 7.614 to 7.664
Refractive Index 1.42300 to 1.42800 @ 20.00 °C.
Melting Point N/A
Boiling Point 136.00 to 137.00 °C. @ 760.00 mm Hg
Flash Point 36.00 °F. TCC ( 2.22 °C. )
Acid Value 2.00 max. KOH/g
Vapor Pressure 6.866000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.806 (est)
Soluble In
  • alcohol
  • water, slightly
  • water, 4259 mg/L @ 25 °C (est)
  • water
Occurrence
  • guava fruit
  • michelia figo
  • passion fruit yellow
  • strawberry wild strawberry fruit
  • wine white wine