2051-78-7

Basic information

• Product Name: ALLYL BUTYRATE
• Synonyms: Butyric acid 2-propenyl ester;Butyric acid allyl;prop-2-enyl butanoate;BUTYRIC ACID ALLYL ESTER;FEMA 2021;ALLYL BUTYRATE;ALLYL N-BUTYRATE;Allyl butanoate
• CAS NO: 2051-78-7
• Molecular Formula: C₇H₁₂O₂
• Molecular Weight: 128.17
• EINECS: 218-129-8
• Product Categories: Flavors and Fragrances;Allyl Monomers;Monomers;Polymer Science;A-B;Alphabetical Listings
• Mol File: 2051-78-7.mol

Chemical Properties

• Melting Point: -62.68°C (estimate)
• Boiling Point: 44-45 °C15 mm Hg(lit.)
• Flash Point: 107 °F
• Appearance: /
• Density: 0.902 g/mL at 25 °C(lit.)
• Vapor Pressure: 4.44mmHg at 25°C
• Refractive Index: n20/D 1.414(lit.)
• Storage Temp.: 2-8°C
• Water Solubility: 1.233g/L at 25℃
• CAS DataBase Reference: ALLYL BUTYRATE(CAS DataBase Reference)
• NIST Chemistry Reference: ALLYL BUTYRATE(2051-78-7)
• EPA Substance Registry System: ALLYL BUTYRATE(2051-78-7)

Safety Data

• Hazard Codes: Xn
• Statements: 10-21/22-36/37/38
• Safety Statements: 16-26-36/37
• RIDADR: UN 1992 3/PG 3
• WGK Germany: 3
• RTECS: ES5775000
• HazardClass: 3.2
• PackingGroup: III
• Hazardous Substances Data: 2051-78-7(Hazardous Substances Data)

Usage

Uses

Used in the Food Industry:
Allyl butyrate is used as a flavoring ingredient for various food categories, enhancing the taste and aroma of the products. It is particularly effective in the following applications:
1. Alcoholic beverages: ALLYL BUTYRATE is used as a flavoring ingredient for alcoholic beverages to impart a fruity, peach/apricot aroma. The usual usage is 0.67 ppm, with a maximum of 1.33 ppm.
2. Baked goods: ALLYL BUTYRATE is used as a flavoring ingredient in baked goods to add a fruity, peach/apricot scent and taste. The usual usage is 2.04 ppm, with a maximum of 4.55 ppm.
3. Frozen dairy: ALLYL BUTYRATE is used as a flavoring ingredient in frozen dairy products to enhance their fruity, peach/apricot flavor. The usual usage is 1.15 ppm, with a maximum of 2.28 ppm.
4. Gelatins, puddings: ALLYL BUTYRATE is used as a flavoring ingredient in gelatins and puddings to provide a fruity, peach/apricot taste. The usual usage is 0.92 ppm, with a maximum of 1.7 ppm.
5. Nonalcoholic beverages: ALLYL BUTYRATE is used as a flavoring ingredient in nonalcoholic beverages to give a fruity, peach/apricot aroma. The usual usage is 0.65 ppm, with a maximum of 1.47 ppm.
6. Soft candy: ALLYL BUTYRATE is used as a flavoring ingredient in soft candy to add a fruity, peach/apricot scent and taste. The usual usage is 1.84 ppm, with a maximum of 3.56 ppm.

Identification

▼▲ CAS.No.:? 2051-78-7? FL.No.:? 9.054 FEMA.No.:? 2021 NAS.No.:? 2021 CoE.No.:? 280 EINECS.No.:? 218-129-8? JECFA.No.:? 2

Regulatory Status

CoE: Approved. Bev.: 1 ppm; Food: 3 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).

Natural occurrence

Not reported found in nature.

Preparation

From allyl alcohol and butyric acid in the presence of concentrated H2SO4 or p-toluenesulfonic acid in benzene.

Flammability and Explosibility

Notclassified

InChI:InChI=1/C7H12O2/c1-3-5-7(8)9-6-4-2/h4H,2-3,5-6H2,1H3

Upstream product

• 107-18-6 allyl alcohol 
• 107-92-6 butyric acid 
• 105-54-4 butanoic acid ethyl ester 
• 123-20-6 vinyl n-butyrate 
• 556-56-9 allyl iodid 
• 2461-40-7 (+/-)-glycidyl butyrate 
• 17304-48-2 1,3-dichloro-2-propyl butanoate 
• 78-93-3 butanone 
• 67-56-1 methanol 
• 106-31-0 butanoic acid anhydride 
• 110-63-4 Butane-1,4-diol 
• 112-30-1 1-Decanol 
• 100-51-6 benzyl alcohol 

Downstream Products

• 74-98-6 propane 
• 21934-46-3 butyric acid norborn-5-en-2-ylmethyl ester 
• 107-92-6 butyric acid 
• 504-63-2 trimethyleneglycol 
• 1142-21-8 (Z)-1,4-diphenylbut-2-ene 
• 191089-67-5 Butyric acid (Z)-4-butyryloxy-but-2-enyl ester 
• 123-38-6 propionaldehyde 
• 1575-73-1 2-ethyl-pent-4-enoic acid 
• 55011-60-4 1,4-butandiol monobutyrate 

Relevant articles and documents

Molecular recognition driven catalysis using polymeric nanoreactors

The concept of using polymeric micelles to catalyze organic reactions in water is presented and compared to surfactant based micelles in the context of molecular recognition. We report for the first time enzyme-like specific catalysis by tethering the catalyst in the well-defined hydrophobic core of a polymeric micelle.

Synthesis of allyl esters of fatty acids and their ovicidal effect on Cydia pomonella (L.)

Eight allyl esters of fatty acids were synthesized in moderate to high yields with a novel two-step procedure using glycerol as a starting material. The two-step methodology avoids the use of allyl alcohol. The first step consisted of heating at 80 °C for 48 h a 2:1:5 mmol mixture of glycerol, a fatty acid, and chlorotrimethylsilane in a solvent-free medium. The crude compound was then dissolved in butanone and heated at 115 °C in the presence of Nal. A tandem Finkelstein rearrangement-elimination reaction occurs, producing the corresponding allyl ester. The activity of these esters against Cydia pomonella (L.) (Lepidoptera: Tortricidae) eggs was tested in the laboratory by topical application of one 0.1 μL drop. All of the compounds showed a concentration-mortality response and caused 100% mortality at the highest concentration tested (10 mg/mL). There was an inverse relationship between the alkyl chain length and the ovicidal activity of the allyl ester; the LC50 and the LC90 of the two compounds that have the longer alkyl chains were significantly higher than those of the rest of the compounds. The ovicidal and IGR activities of this kind of compound appear to be unprecedented.

Rhenium-Catalyzed Epoxide Deoxygenation: Scope and Limitations

Transfer of oxygen atoms from epoxides to triphenylphosphine is efficiently catalyzed by Tp′ReO3 [Tp′ = hydrido-tris-(3,5-dimethylpyrazolyl)borate] in benzene at 75-105 °C. The reaction tolerates a wide variety of functional groups including ketones (conjugated or non-conjugated to the new double bond), esters, nitriles, ethers, silyl ethers and phthalimides. Relative rates vary with substitution pattern and electronics; in general, monosubstituted and 2,2-disubstituted epoxides react fastest, and cis-2,3-disubstituted systems react faster than trans. Electron-withdrawing substituents promote the reaction.

A three-step-one-pot chemo-enzymatic synthesis of epoxyalkanolacylates

Using the ability of Novozym 435 to catalyze both the perhydrolysis and the interesterification of esters, unsaturated primary alcohols are converted with an ester and hydrogen peroxide to give esters of epoxidized alcohols directly in a convenient three-step-one-pot synthesis with yields of 66-89%.

ANODIC OXIDATION OF BUTYRIC ACID - THE FORMATION OF DIALKYL CARBONATES IN THE REACTION OF POTASSIUM BUTYRATE AND POTASSIUM CARBONATE IN WATER (THE HOFER-MOEST REACTION)

The electrolysis of potassium butyrate in water containing a large excess of potassium carbonate at a platinum anode gave, in very low yield, a mixture of ten liquid products consisting of some typical secondary products derived from propene which included 1-methylpentyl n-propyl carbonate and 2-methylpentyl n-propyl carbonate of which the latter was the major product of the electrolysis.

ENZYMATIC REACTIONS IN ORGANIC SYNTHESIS: 2- ESTER INTERCHANGE OF VINYL ESTERS

Ester interchange of vinyl esters appears to be a rapid and efficient way to obtain esters of primary and secondary alcohols, provided there is a hydrogen atom on the carbon adjacent to the carbonyl of the acyl moiety.