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.
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.)
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.
Ethyl 3-hydroxybutyrate is synthesized by catalytic hydrogenation of ethyl acetoacetate.
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 characteristics at 30 ppm: green, fruity and winy.
Ethyl 3-hydroxybutyrate is a clear colorless liquid. (NTP, 1992)
Ethyl 3-hydroxybutyrate is incompatible with strong oxidizing agents and strong bases.
Ethyl 3-hydroxybutyrate is combustible.
