Identification
CAS.No.:
7493-69-8
FL.No.:
9.41
FEMA.No.:
2029
NAS.No.:
2029
CoE.No.:
281
EINECS.No.:
231-332-6
JECFA.No.:
11
Description
Allyl-2-ethylbutyrate has an oily fruity odor.. Used as a flavor enhancer, flavoring agent or adjuvant.
Regulatory Status
CoE: n/a
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996)
Usage
Reported uses (ppm): (FEMA, 1994)
Gelatins, puddings
1.6
2.8
Nonalcoholic beverages
0.83
1.38
Natural occurrence
Not reported found in nature.
Chemical Properties
Allyl-2-ethylbutyrate has an oily fruity odor.. Used as a flavor enhancer, flavoring agent or adjuvant.
Uses
This material Allyl 2-ethylbutyrate could find use in flavors for imitation Apricot, Peach, Pineapple, Cherry and many other fruit flavors. Its peculiar aroma limits its use concentration to mere traces in the composition.
Preparation
By prolonged heating of 2-ethylbutyric acid (sodium salt) with allyl bromide in xylene; by direct esterification of the acid
with allyl alcohol.
Definition
ChEBI: 2-Propenyl 2-ethylbutanoate is a fatty acid ester.
Synthesis
Allyl 2-ethylbutyrate can be produced by direct esteritication of Allyl
alcohol with 2-Ethylbutyric acid under azeotropic conditions.
