Chemical Properties
Ethyl-3-hydroxybutyrate is a clear colorless viscous liquid and has a fresh, fruity, grape odor. It is one of the main aroma components of wine. It occurs naturally in fruits such as pineapple, tamarillo fruit, caja fruit and naranjilla fruit.
Occurrence
Reported found in passion fruit, rum, sherry, wine, orange juice, guava, pineapple, tea, mango, wood apple,
mountain papaya, naranjilla fruit, quince and hog plum (Spondias mombins L.)
Uses
Ethyl 3-hydroxybutyrate is a fragrance found in wine and Tribolium castaneum. It is a reagent used to synthesize α-azido carboxylic acids. It is also used in Palladium mediated spiroketal synthesis.
Preparation
Ethyl 3-hydroxybutyrate is synthesized by catalytic hydrogenation of ethyl acetoacetate.
Definition
ChEBI: Ethyl 3-hydroxybutyrate is the fatty acid ethyl ester of 3-hydroxybutyric acid. It has a role as a metabolite. It derives from a 3-hydroxybutyric acid.
Taste threshold values
Taste characteristics at 30 ppm: green, fruity and winy.
General Description
Ethyl 3-hydroxybutyrate is a clear colorless liquid. (NTP, 1992)
Air & Water Reactions
Water soluble.
Reactivity Profile
Ethyl 3-hydroxybutyrate is incompatible with strong oxidizing agents and strong bases.
Fire Hazard
Ethyl 3-hydroxybutyrate is combustible.
