butyl laurate

Full Material List
butyl dodecanoate

Identifiers

FEMA 2206
CAS 106-18-3
EINECS 203-370-3
Synonyms
  • butyl dodecanoate
  • butyl dodecylate
  • N- butyl laurate
  • butyl laurate natural
  • dodecanoic acid butyl ester
  • dodecanoic acid n-butyl ester
  • dodecanoic acid, butyl ester
  • lauric acid butyl ester
  • lauric acid, butyl ester
JECFA Food Flavoring 181
JECFA Food Additive N/A
DG SANTE Food Flavourings 09.100 butyl dodecanoate
DG SANTE Food Contact Materials N/A
FDA UNII 23985OCM4H
CoE Number 376
XlogP3-AA N/A
Molecular Weight 256.42944
Molecular Formula C16 H32 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: waxy waxy soapy fruity peanut
  • Odor Description:at 100.00 %. waxy soapy fruity peanut
  • waxy soapy fermented dairy
  • Odor Description:Weak, waxy and soapy with a slightly fermented dairy nuanceMosciano, Gerard P&F 22, No. 4, 75, (1997)
Odor waxy
waxy, soapy, fruity, peanut, fermented, dairy
Flavor waxy
waxy, soapy, creamy, dairy,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 0.85300 to 0.86300 @ 25.00 °C.
Lbs/Gal (est) 7.098 to 7.181
Refractive Index 1.43000 to 1.43800 @ 20.00 °C.
Melting Point -10.00 °C. @ 760.00 mm Hg
Boiling Point N/A
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
Acid Value N/A
Vapor Pressure 0.001000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 6.51
Soluble In
  • alcohol
  • most organic solvents
  • water, 0.06006 mg/L @ 25 °C (est)
  • water
Occurrence
  • apple fruit
  • gooseberry cape gooseberry fruit
  • malt
  • whiskey