General Description
A clear colorless liquid with a pleasant odor. Flash point 27°F. Slightly soluble in water and less dense than water. Hence floats on water. Vapors are heavier than air.
Reactivity Profile
PROPYL FORMATES are esters. React with acids to liberate heat along with propanols and formic acid. Strong oxidizing acids may cause a reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by interaction with caustic solutions. Flammable hydrogen is generated by mixing with alkali metals and hydrides.
Air & Water Reactions
Highly flammable. Slightly soluble in water.
Hazard
Flammable, dangerous fire risk.
Health Hazard
May cause toxic effects if inhaled or absorbed through skin. Inhalation or contact with material may irritate or burn skin and eyes. Fire will produce irritating, corrosive and/or toxic gases. Vapors may cause dizziness or suffocation. Runoff from fire control or dilution water may cause pollution.
Fire Hazard
HIGHLY FLAMMABLE: Will be easily ignited by heat, sparks or flames. Vapors may form explosive mixtures with air. Vapors may travel to source of ignition and flash back. Most vapors are heavier than air. They will spread along ground and collect in low or confined areas (sewers, basements, tanks). Vapor explosion hazard indoors, outdoors or in sewers. Runoff to sewer may create fire or explosion hazard. Containers may explode when heated. Many liquids are lighter than water.
Chemical Properties
CLEAR COLORLESS LIQUID
Chemical Properties
Propyl formate has a characteristic fruity (rum–plum) odor and a corresponding bittersweet flavor.
Occurrence
Reported found in plum, brandy, apple, black currant, and pineapple.
Definition
ChEBI: Propyl formate is a carboxylic ester.
Preparation
By action of sulfuric acid on a mixture of propyl alcohol, formic acid and sodium formate; also by distilling propyl alcohol
with anhydrous formic acid in the presence of sodium formate.
Taste threshold values
Taste characteristics at 50 ppm: fruity, green and ethereal with a berry lift.
Purification Methods
Distil the formate, then wash it with saturated aqueous NaCl, and with saturated aqueous NaHCO3 in the presence of solid NaCl, dry it with MgSO4 and fractionally distil it. [Beilstein 2 IV 26.]
