ethyl (E)-2-crotonate

Full Material List
N/A

Identifiers

FEMA 3486
CAS 623-70-1
EINECS 210-808-7
Synonyms
  • (E)- but-2-enoic acid ethyl ester
  • trans- but-2-enoic acid ethyl ester
  • (2E)-2- butenoic acid ethyl ester
  • (E)-2- butenoic acid ethyl ester
  • trans-2- butenoic acid ethyl ester
  • 2- butenoic acid, ethyl ester, (2E)-
  • 2- butenoic acid, ethyl ester, (E)-
  • (E)- crotonic acid ethyl ester
  • (E)-alpha- crotonic acid ethyl ester
  • crotonic acid, ethyl ester, (E)-
  • ethyl (2E)-2-butenoate
  • ethyl (2E)-but-2-enoate
  • ethyl (E)-2-butenoate
  • ethyl (E)-but-2-enoate
  • (E)- ethyl 2-butenoate
  • ethyl 2-butenoate, (E)-
  • ethyl alpha-crotonate
  • (E)- ethyl but-2-enoate
  • ethyl crotonate FCC
  • ethyl crotonate natural
  • ethyl trans-2-butenoate
  • ethyl trans-crotonate
  • ethyl-(2E)-but-2-enoat
  • ethyl-trans-2-butenoate
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 09.248 ethyl trans-2-butenoate
DG SANTE Food Contact Materials N/A
FDA UNII 99YUC7A1X1
CoE Number 2244
XlogP3-AA N/A
Molecular Weight 114.1441
Molecular Formula C6 H10 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: fermented pungent chemical sweet alliaceous caramellic rummy
  • Odor Description:at 10.00 % in dipropylene glycol. pungent chemical diffusive sweet alliaceous caramel rum
  • pungent chemical sweet alliaceous caramellic rummy
  • Odor Description:Pungent, chemical and diffusive, with sweet alliaceous and caramellic rum-like nuancesMosciano, Gerard P&F 15, No. 2, 69, (1990)
Odor fermented
pungent, chemical, sweet, alliaceous, caramellic, rummy
Flavor musty
musty, onion, garlic, caramellic, brown,

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Suppliers

Advanced Biotech

ETHYL CROTONATE NATURAL • 1457

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Vigon International

ETHYL TRANS-2-BUTENOATE • 507389

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Natara Global

ETHYL TRANS-2-BUTENOATE • 441E010000

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 0.91400 to 0.91800 @ 25.00 °C.
Lbs/Gal (est) 7.605 to 7.639
Refractive Index 1.42300 to 1.42700 @ 20.00 °C.
Melting Point N/A
Boiling Point 142.00 to 143.00 °C. @ 760.00 mm Hg
Flash Point 36.00 °F. TCC ( 2.22 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 6.866000 mmHg @ 25.00 °C. (est)
Vapor Density 3.9 ( Air = 1 )
logP (o/w) 1.806 (est)
Soluble In
  • alcohol
  • water, slightly
  • water, 4259 mg/L @ 25 °C (est)
  • water
Occurrence
  • apple fruit
  • cocoa
  • grape concord grape
  • guava fruit - up to 1.25 mg/kg
  • mussel - .99 mg/kg
  • papaya fruit
  • passion fruit
  • rum
  • star fruit oil cuba @ trace%
  • strawberry wild strawberry fruit
  • wine