General Description
A clear colorless liquid with a pineapple-like odor. Flash point 54°F. Less dense than water and insoluble in water. Vapors are heavier than air.
Reactivity Profile
ETHYL PROPIONATE(105-37-3) is an ester. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides. Can react with oxidizing agents, bases, and acids. Polymerization: Will not polymerize [USCG, 1999].
Air & Water Reactions
Highly flammable. Insoluble in water.
Hazard
Flammable, dangerous fire risk.
Health Hazard
Exposure can cause irritation of eyes, nose and throat. May cause shortness of breath or coughing. High concentrations have a narcotic effect. May cause abdominal pain and vomiting if swallowed.
Description
Ethyl propionate is a carboxylic acid ester compound containing ester group functionalities. Due to its distinctive fruity flavour, Ethyl propionate is widely used as a food flavouring and as a fragrance in cosmetics. However, it is flammable and hazardous to humans and may damage the liver and kidneys, and high exposures can cause drowsiness and sleepiness. High exposures may affect the heart and it has been added to the list of special health hazards.
Chemical Properties
clear colorless to pale yellow liquid
Chemical Properties
Ethyl propionate has an odor reminiscent of rum and pineapple.
Chemical Properties
Ethyl Propionate is found in many
fruits and alcoholic beverages. It has a fruity odor reminiscent of rum and is used
in flavor compositions for creating both fruity and rum notes.
Occurrence
Reported found in several types of wine, in white grape var. Sauvignon, cocoa, apple juice, orange juice, grapefruit juice, guava, melon, peach, pineapple, strawberry, tomato, various cheeses, beer, cognac, rum, whiskey, bourbon, malt whiskey,
scotch, cider, brandy, kiwi fruit and mussels.
Definition
ChEBI: A propanoate ester of ethanol.
Preparation
From propionic acid, ethyl alcohol and concentrated H2SO4 in chloroform at the boil
Production Methods
Ethyl propionate is produced by the esterification of ethyl
alcohol with propionic acid or propionic anhydride.
Aroma threshold values
Detection: 9 to 45 ppb
Taste threshold values
Taste characteristics at 25 ppm: sharp, fermented, rummy and fruity.
Purification Methods
Treat the ester with anhydrous CuSO4 and distil it under nitrogen. [Beilstein 2 IV 205.]
Toxicity evaluation
Ethyl propionate oral toxicity Sprague-Dawley rat LD50 (male) = 10.8 (8.9-13.1) mL/kg; LD50 (female) = 9.8 (7.2-13.6) mL/kg; LD50 = 8.0 mL/kg. Dermal toxicity: New Zealand White rabbit LD50 > mL/kg[1].
References
[1] R. MYERS T. T. Acute Toxicologic Evaluation of Ethyl Propionate[J]. International Journal of Toxicology, 1992, 1 1: 174-174. DOI:10.1177/109158189200100319.
