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
Allyl-2-ethylbutyrate has an oily fruity odor.. Used as a flavor enhancer, flavoring agent or adjuvant.
CoE: n/a
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable (no safety concern at current levels of intake) (1996)
Reported uses (ppm): (FEMA, 1994)
Gelatins, puddings
1.6
2.8
Nonalcoholic beverages
0.83
1.38
Not reported found in nature.
Allyl-2-ethylbutyrate has an oily fruity odor.. Used as a flavor enhancer, flavoring agent or adjuvant.
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.
By prolonged heating of 2-ethylbutyric acid (sodium salt) with allyl bromide in xylene; by direct esterification of the acid
with allyl alcohol.
ChEBI: 2-Propenyl 2-ethylbutanoate is a fatty acid ester.
Allyl 2-ethylbutyrate can be produced by direct esteritication of Allyl
alcohol with 2-Ethylbutyric acid under azeotropic conditions.
