General Description
A colorless oily liquid with a strong odor similar to apples. Less dense than water. Vapors heavier than air. Flash point 77°F. May mildly irritate skin and eyes.
Reactivity Profile
ETHYL ISOVALERATE 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.
Air & Water Reactions
Highly flammable. Slightly soluble in water.
Health Hazard
Inhalation or contact with material may irritate or burn skin and eyes. Fire may produce irritating, corrosive and/or toxic gases. Vapors may cause dizziness or suffocation. Runoff from fire control or dilution water may cause pollution.
Chemical Properties
clear colorless to pale yellowish liquid
Chemical Properties
Ethyl isovalerate has a strong, fruity, vinous, apple-like odor on dilution.
Chemical Properties
Ethyl Isovalerate is a colorless liquid
with a fruity odor reminiscent of blueberries. It occurs in fruits, vegetables, and
alcoholic beverages. It is used in fruit aroma compositions.
Occurrence
Reported found in pineapple, orange juice and peel oil, bilberry, blueberry, strawberry, Swiss cheese, other
cheeses, beer, cognac, rum, cider, whiskey, sherry, grape wines, cocoa, passion fruit, mango and mussels.
Uses
In alcohol solution for flavoring confectionery and beverages.
Definition
ChEBI: The fatty acid ethyl ester of isovaleric acid.
Preparation
By esterification of isovaleric acid with ethyl alcohol in the presence of concentrated H2SO4.
Production Methods
Ethyl isovalerate is produced by combining isovaleric acid
and ethanol in the presence of concentrated sulfuric acid or
hydrochloric acid ester followed by distillation .
Aroma threshold values
Detection: 0.01 to 0.4 ppb
Taste threshold values
Taste characteristics at 30 ppm: fruity, sweet, estry and berry-like with a ripe, pulpy fruity nuance.
Carcinogenicity
Not listed by ACGIH, California
Proposition 65, IARC, NTP, or OSHA.
Purification Methods
Wash the ester with aqueous 5% Na2CO3, then saturated aqueous CaCl2. Dry it over CaSO4 and distil. [Beilstein 2 IV 898.]
