Description
Hexyl butyrate has a characteristic fruity (apricot) odor and a sweet
taste suggestive of pineapple. May be synthesized from butyric
acid and n-hexyl alcohol in the presence of HCL.
Chemical Properties
Hexyl butyrate has a characteristic fruity (apricot) odor and sweet taste suggestive of pineapple.
Chemical Properties
Hexyl Butyrate is a liquid with a
powerful fruity odor. It has been identified in a number of fruits and berries and
is an important constituent of fruit flavor compositions.
Occurrence
Reported found in the essential oils of lavender and lavandin and in the oil from fruits of Heracleum giganteum. Also reported found in apple, apricot, banana, citrus peel oils, cranberry, guava, grapes, strawberry fruit and jam, thymus,
Gruyere cheese, beer, cognac, rum, cider, tea, passion fruit, plum, plumcot, starfruit, mango, mountain papaya, Chinese quince peel
and hog plum (Spondias mombins L.)
Uses
GB 2760-96 specifies Hexyl butyrate as a permitted edible flavoring. It is mainly used in the formulation of flavorings for pineapple, apple, citrus, melon, kiwi, pear, and strawberry.
Definition
ChEBI: A fatty acid ester obtained by the formal condensation of hexanol with butyric acid.
Preparation
From butyric acid and n-hexyl alcohol in the presence of HCl
Aroma threshold values
Detection: 250 ppb
Taste threshold values
Taste characteristics at 10 ppm: fruity, green, waxy, fatty and vegetative.
Flammability and Explosibility
Notclassified
