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105-68-0

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105-68-0 Usage

Description

Isoamyl propionate has an apricot-pineapple odor. The taste is somewhat harsh when freshly distilled but subsequently yields apleasant apricot-plum bittersweet flavor. May be prepared by esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources.

Chemical Properties

Different sources of media describe the Chemical Properties of 105-68-0 differently. You can refer to the following data:
1. Isoamyl propionate has a pineapple–apricot odor. The taste is somewhat harsh when freshly distilled, but subsequently yields a pleasant apricot–plum, bittersweet flavor
2. Clear colorless liquid

Occurrence

Reported found in Bulgarian peppermint, cocoa, apple, melon, tomato, Camembert and Gruyere cheese, hop oil, beer, cognac, rum, cider, red and white wine, apple wine and brandy, cherimoya and custard apple

Uses

Perfumes, lacquers, flavors.

Definition

ChEBI: A propanoate ester of isoamylol.

Preparation

By esterification of propionic acid with the isomeric amyl alcohols obtained from fusel oil and other sources.

Aroma threshold values

Detection: 8.6 to 43 ppb; aroma characteristics at 2.0%: sweet, estry, fruity apple, banana with a fresh green, slightly tropical nuance

Taste threshold values

Taste characteristics at 30 ppm: sweet, banana, fruity, tutti-frutti, apple, melon, tropical and pineapple-like.

Hazard

Fire hazard.

Flammability and Explosibility

Flammable

Biochem/physiol Actions

Taste at 30 ppm

Metabolism

Esters such as propionates are hydrolysed to materials that are normally in the diet or are readily converted to such materials (Fassett, 1963a). The lower toxicities of the higher propionate esters (isoamyl < n-butyl < n-propyl < ethyl) and of the higher isoamyl esters (isovalerate < n-butyrate < propionate < acetate) were attributed to their slower rates of hydrolysis, which made less free alcohol available (Selisko, Ackermann & Kupke, 1962). The metabolism of propionic acid is known to proceed by conversion to succinic acid and oxidation through the citric acid cycle(Fassett, 1963b).

Check Digit Verification of cas no

The CAS Registry Mumber 105-68-0 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 1,0 and 5 respectively; the second part has 2 digits, 6 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 105-68:
(5*1)+(4*0)+(3*5)+(2*6)+(1*8)=40
40 % 10 = 0
So 105-68-0 is a valid CAS Registry Number.
InChI:InChI=1/C8H16O2/c1-4-8(9)10-6-5-7(2)3/h7H,4-6H2,1-3H3

105-68-0SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 10, 2017

Revision Date: Aug 10, 2017

1.Identification

1.1 GHS Product identifier

Product name isoamyl propanoate

1.2 Other means of identification

Product number -
Other names Propionic Acid Isoamyl Ester

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:105-68-0 SDS

105-68-0Related news

Isoamyl propionate (cas 105-68-0) production by reactive distillation08/13/2019

In this work, the production of isoamyl propionate by esterification of propionic acid with isoamyl alcohol, via continuous reactive distillation was studied. Conceptual design of the reactive distillation system was conceived from the construction of conventional and reactive residue curves map...detailed

105-68-0Relevant articles and documents

-

McHatton,Soulal

, p. 1337 (1953)

-

Efficient Enzymatic Preparation of Flavor Esters in Water

Perdomo, Igor Chiarelli,Gianolio, Stefania,Pinto, Andrea,Romano, Diego,Contente, Martina Letizia,Paradisi, Francesca,Molinari, Francesco

, p. 6517 - 6522 (2019/06/20)

A straightforward biocatalytic method for the enzymatic preparation of different flavor esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalyzed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and proceeded with excellent yields (80-97%) and short reaction times (30-120 min), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared with already known methods in terms of reduced use of organic solvents, paving the way to sustainable and efficient preparation of natural flavoring agents.

PROCESS FOR PRODUCTION OF DIALKYLTIN DIALKOXIDES

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Page/Page column 43, (2009/07/25)

An object of the present invention is to provide a process for producing a dialkyl tin compound from a composition of deactivated forms of a dialkyl tin catalyst, and to provide a process for producing the dialkyl tin catalyst from the dialkyl tin compound and using the dialkyl tin catalyst to produce a carbonic acid ester. According to the present invention, a process for producing a dialkyl tin compound is provided that subjects a composition of the deactivated forms of the dialkyl tin catalyst, formed when producing an ester compound, to an alkyl group redistribution reaction and/or dealkylation reaction.

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