Isobutylhexanoat

Bezeichnung:Isobutylhexanoat

CAS-Nr105-79-3

Englisch Name:Isobutyl hexanoate

CBNumberCB9746318

SummenformelC10H20O2

Molgewicht172.26

MOL-Datei105-79-3.mol

Synonyma

Isobutylhexanoat

Isobutylhexanoat physikalisch-chemischer Eigenschaften

Schmelzpunkt	-64.3°C (estimate)
Siedepunkt	348-350 °C (lit.)
Dichte	0.856 g/mL at 25 °C (lit.)
FEMA	2202 \| ISOBUTYL HEXANOATE
Brechungsindex	n20/D 1.414(lit.)
Flammpunkt	169 °F
storage temp.	2-8°C
Aggregatzustand	clear liquid
Farbe	Colorless to Almost colorless
Geruch (Odor)	at 100.00 %. fruity pineapple green apple skin green apple sour tropical peach earthy
Geruchsart	fruity
Biologische Quelle	synthetic
JECFA Number	166
LogP	3.71
CAS Datenbank	105-79-3(CAS DataBase Reference)
NIST chemische Informationen	Hexanoic acid, 2-methylpropyl ester(105-79-3)
EPA chemische Informationen	Hexanoic acid, 2-methylpropyl ester (105-79-3)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37
S-Sätze:	26
WGK Germany	2
RTECS-Nr.	MO8389000
HS Code	29156000

Gefahreninformationscode (GHS)

Isobutyl hexanoate Chemische Eigenschaften,Einsatz,Produktion Methoden

Beschreibung
Isobutyl hexanoate has a fruity odor with a cocoa-like undertone. May be synthesized by direct esterifiication.
Chemische Eigenschaften
Isobutyl hexanoate is a colorless liquid. Almost insoluble in water, soluble in alcohol and oils. Sp.Gr. 0.86. Apple, fruity odor with cocoa-like underto
Occurrence
Reported found in banana, grapes, apple, apricot, beer, rum, cognac, malt whiskey, cider, sherry, grape wines, passion fruit, apple brandy, plum wine, quince, sea buckthorn (Hippophae rhamnoides L.), spineless monkey orange and Chinese quince peel
Verwenden
Isobutyl hexanoate is used extensively in flavor compositions, primarily in imitation Pineapple, but also in Apple, Grape and other fruity types. It is occasionally used for special effects in Oriental fragrances, mainly as a modifier in the fruity complex and topnote. The concentration of this ester in the finished consumer product will normally be about 8 ppm.
synthetische
By direct esterification of heptanoic acid with isobutyl alcohol or by treating heptanoic acid and isobutyl alcohol in the presence of defatted Chelidonium majus seeds at 20°C for 3 days.
Definition
ChEBI: A hexanoate ester resulting from the formal condensation of hexanoic acid (caproic acid) with isobutanol.
Aroma threshold values
Aroma characteristics at 2.0%: sweet, estry, fruity pineapple, green apple, peach and tropica
Taste threshold values
Taste characteristics at 10 ppm: fruity, sweet, pineapple, green, tropical and estry.
Allgemeine Beschreibung
A liquid. Flash point 198°F. Insoluble in water and less dense than water. Contact may irritate skin, eyes and mucous membranes. May be toxic by ingestion, inhalation or skin absorption. Used to make other chemicals.
Air & Water Reaktionen
Insoluble in water.
Reaktivität anzeigen
ISOBUTYL CAPROATE 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.
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.
Biochem/physiol Actions
Taste at 10 ppm

Isobutyl hexanoate Upstream-Materialien And Downstream Produkte

Isobutylhexanoat Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

105-79-3, Isobutyl hexanoate Verwandte Suche:

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