propionic acid

Full Material List
propanoic acid

Identifiers

FEMA 2924
CAS 79-09-4
EINECS 201-176-3
Synonyms
  • pseudo acetic acid
  • acide propanoique
  • acide propionique
  • carboxyethane
  • meta cetonic acid
  • ethane carboxylic acid
  • ethanecarboxylic acid
  • ethyl formic acid
  • ethylformic acid
  • hydroacrylic acid
  • 1- hydroxy-1-oxopropane
  • luprosil
  • methyl acetic acid
  • methylacetic acid
  • monoprop
  • propanoic acid
  • propanyl acid
  • propioic acid
  • N- propionic acid
  • nat. propionic acid
  • propionic acid natural
  • propionic acid pure
  • propionic acid, food grade
  • propionic acid, natural
  • propionicacid
  • propionoic acid
  • propionsaeure
  • propkorn
  • prozoin
JECFA Food Flavoring 84
JECFA Food Additive Propionic Acid
DG SANTE Food Flavourings 08.003 propionic acid
DG SANTE Food Contact Materials propionic acid
FDA UNII JHU490RVYR
CoE Number 3
XlogP3-AA 0.30 (est)
Molecular Weight 74.07922
Molecular Formula C3 H6 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: acidic Odor Strength:high ,recommend smelling in a 0.10 % solution or less
  • Substantivity:8 hour(s) at 100.00 %
  • pungent acidic cheesy vinegar
  • Odor Description:at 0.10 % in propylene glycol. pungent acidic cheesy vinegarLuebke, William tgsc, (1989)
  • Odor sample from: Harrmann & Reimer Corporation
  • pungent acidic dairy
  • Odor Description:Pungent acidic and dairy-likeMosciano, Gerard P&F 15, No. 6, 35, (1990)
Odor acidic
pungent, acidic, cheesy, vinegar, dairy
Flavor acidic
acidic, dairy, fruity,

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PROPIONIC ACID NATURAL • 1136

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Properties

Food Chemicals Codex Listed Yes
Appearance colorless to pale yellow clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 0.99000 to 1.00000 @ 25.00 °C.
Lbs/Gal (est) 8.238 to 8.321
Refractive Index 1.38500 to 1.38900 @ 20.00 °C.
Melting Point -24.00 to -23.00 °C. @ 760.00 mm Hg
Boiling Point 140.00 to 141.00 °C. @ 760.00 mm Hg
Flash Point 129.00 °F. TCC ( 53.89 °C. )
Acid Value N/A
Vapor Pressure 4.227000 mmHg @ 25.00 °C. (est)
Vapor Density 2.56 ( Air = 1 )
logP (o/w) 0.33
Soluble In
  • alcohol
  • water, 1.736e+005 mg/L @ 25 °C (est)
  • oils
  • propylene glycol
  • water, 1.00E+06 mg/L @ 25 °C (exp)
Occurrence
  • anise seed
  • apple fruit
  • avocado fruit
  • barley roasted barley
  • basil oil
  • bay laurel leaf
  • bread wheat bread
  • burdock plant
  • cacao bean seed
  • cajuput
  • cheese @ 60.00 ± 5 mmol%
  • cheese bleu cheese
  • cheese cheddar cheese
  • cheese swiss cheese
  • coffee
  • ginkgo biloba fruit
  • lavender
  • milk
  • onion roasted onion
  • orange plant
  • osmanthus absolute @ 0.02%
  • pepper bell pepper fruit
  • pork cooked pork
  • raspberry red raspberry fruit
  • roselle fruit
  • roselle seed
  • soybean seed
  • tea leaf
  • tobacco virginia tobacco
  • tomato fruit
  • whiskey
  • wine
  • yogurt