2-ethyl hexanoic acid

Full Material List
N/A

Identifiers

FEMA N/A
CAS 149-57-5
EINECS 205-743-6
Synonyms
  • 2- butyl butanoic acid
  • butyl ethyl acetic acid
  • 2- butylbutanoic acid
  • butylethylacetic acid
  • 2- ethyl caproic acid
  • alpha- ethyl caproic acid
  • 2- ethyl hexoic acid
  • 2- ethyl-hexanoic acid
  • 2- ethyl-hexoic acid
  • 2- ethylcaproic acid
  • a- ethylcaproic acid
  • alpha- ethylcaproic acid
  • 2- ethylcapronic acid
  • 2- ethylhexanoic acid
  • a- ethylhexanoic acid
  • 2- ethylhexanoicacid
  • 2- ethylhexoic acid
  • 3- heptane carboxylic acid
  • 3- heptanecarboxylic acid
  • hexanoic acid, 2-ethyl-
  • sinesto B
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 08.078 2-ethylhexanoic acid
DG SANTE Food Contact Materials N/A
FDA UNII 01MU2J7VVZ
CoE Number N/A
XlogP3-AA 2.60 (est)
Molecular Weight 144.21392
Molecular Formula C8 H16 O2

Organoleptic

Organoleptic Notes
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 0.89300 to 0.91300 @ 25.00 °C.
Lbs/Gal (est) 7.431 to 7.597
Refractive Index 1.42000 to 1.42600 @ 20.00 °C.
Melting Point -59.00 °C. @ 760.00 mm Hg
Boiling Point 220.00 to 223.00 °C. @ 760.00 mm Hg
Flash Point 244.00 °F. TCC ( 117.78 °C. )
Acid Value N/A
Vapor Pressure 0.030000 mmHg @ 20.00 °C.
Vapor Density 4.98 ( Air = 1 )
logP (o/w) 2.64
Soluble In
  • alcohol
  • water, 2000 mg/L @ 20 °C (exp)
  • water
Occurrence
  • beer
  • cheese bleu chesse - trace
  • grape
  • lamb raw lamb - up to 1.29 mg/kg
  • mango fruit
  • papaya fruit
  • raspberry red raspberry fruit
  • rice
  • tea
  • wine