Tetrahydrofurfuryl butyrate has a heavy, sweet odor reminiscent of apricot and pineapple. It has a sweet, fruity flavor at low levels, becoming pungent at higher levels.
Colorless liquid. lnsolublein water, soluble in alcohol, miscible with oils.
Tetrahydrofurfuryl butyrate has found some use in fruit
flavor compositions, mainly as a fixative for
the more volatile esters (Butyl butyrate, etc.),
and as a modifier in general. It can not be
used at the same high levels as used for the
conventional "fruit esters", because it is
deficient in natural character, yet it has an
overall pleasant effect at low levels, and is
quite versatile then.
Concentrations in finished products are
about 1 to 15 ppm.
May be prepared by esterification of the alcohol with n-butyric acid.
ChEBI: Tetrahydrofurfuryl butyrate is a fatty acid ester.
Aroma characteristics at 1.0%: dry fruity pineapple, banana, green vegetative, slightly musty and earthy with tropical fruit nuances.
Taste characteristics at 10 ppm: berry, strawberry, green fruity pineapple, cherry and tropical papaya. Taste characteristics at 100 ppm: fruity, pineapple with green and berry nuances.
