Ethyl levulinate has an ethereal, fruity, green, sweet, pineapple, apple, rhubarb odor.
Reported found in white bread, roasted onion, wheat bread, cognac, malt whiskey, grape wines, cocoa, bilberry
wine, Bourbon vanilla and cherimoya (Annona cheremolia Mill.).
Ethyl levulinate was used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts.
Ethyl levulinate is used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts
Solvent for cellulose acetate and starch ethers,
flavoring.
ChEBI: Ethyl levulinate is an oxo carboxylic acid.
Usually obtained by direct esterification of levulinic acid with ethanol and H2SO4 in benzene or in toluene; also in the
presence of HCI in ethanol; other methods starting from glucose, fructose and others are of less importance.
Taste characteristics at 40 ppm: fruity, green, waxy and melon.
Ethyl levulinate is diluent for biodiesel fuels with high saturated fatty acid content.
Flammability and Explosibility
Not classified
A skin irritant. When
heated to decomposition it emits acrid
smoke and irritating fumes
Stir the ester with Na2CO3 and charcoal, filter and distil. It is freely soluble in H2O and EtOH [IR, NMR: Sterk Monatsh Chem 99 1770 1968, Thomas & Schuette J Am Chem Soc 53 2328 1931, Cox & Dodds J Am Chem Soc 55 3392 1933]. [Beilstein 3 IV 1562.]
