109-21-7 Usage
Description
Butyl butyrate is a kind of ester formed through the condensation of butyric acid and n-butanol. It has a pleasant flavor, and thus being used in the flavor industry to generate a sweet fruity flavor of pineapple-like. It occurs naturally in many kinds of fruits including apple, banana, berries, pear, plum, and strawberry. It is also found in alcoholic beverages. However, it should be noted that it is a marine pollutant, posing a threat to the marine environment. It may also penetrate into soil, contaminating groundwater and other nearby waterways.
References
https://pubchem.ncbi.nlm.nih.gov/compound/Butyl_butyrate#section=Top
https://en.wikipedia.org/wiki/Butyl_butyrate
Chemical Properties
Different sources of media describe the Chemical Properties of 109-21-7 differently. You can refer to the following data:
1. CLEAR COLORLESS TO PALE YELLOWISH LIQUID
2. Butyl Butyrate is a liquid with a
sweet, fruity odor. It is a volatile constituent of many fruits and honey and is used
in fruit flavor compositions.
3. Butyl butyrate has a fruity (pear–pineapple-like) odor.
Occurrence
Reported found in fresh apple, apple juice, banana, orange juice, orange peel oil, melon, strawberry, Passiflora
mollisima, soybean, honey and blue cheese.
Uses
Different sources of media describe the Uses of 109-21-7 differently. You can refer to the following data:
1. It is very important for the food and beverages industries and used as perfuming agents. It is a applied as a solvent for resins.
2. Butyl butyrate can be used as a reactant to synthesize: N-(Phenylmethyl)butanamide by reacting with benzylamine via ester-amide exchange reaction in the presence of supported graphene oxide catalyst.Cyclohexyl butyrate by acylation reaction with cyclohexanol using a ruthenium pincer PNN complex catalyst.Butyl ether by triiron dodecacarbonyl catalyzed hydrosilylation reaction.
3. Flavoring.
Definition
ChEBI: A butanoate ester of butan-1-ol.
Preparation
By passing vapors of n-butyl alcohol over MnO2 or ZnO at 400°C, also by passing vapors of n-butyl alcohol over CuO-VO
at 180 to 200°C.
Aroma threshold values
Detection: 87 to 1000 ppb
Taste threshold values
Taste characteristics at 40 ppm: sweet, fresh, fruity, slightly fatty.
Synthesis Reference(s)
Journal of the American Chemical Society, 69, p. 2605, 1947 DOI: 10.1021/ja01203a011Organic Syntheses, Coll. Vol. 1, p. 138, 1941Tetrahedron Letters, 22, p. 5327, 1981 DOI: 10.1016/S0040-4039(01)92493-1
General Description
A colorless liquid. Insoluble in water. A marine pollutant. Poses a threat to the aquatic environment. Immediate steps should be taken to prevent spread to the environment. May penetrate soils and contaminate groundwater and nearby waterways. Mildly irritates the eyes and skin.
Air & Water Reactions
Insoluble in water.
Reactivity Profile
Butyl butyrate reacts with acids to liberate heat along with butyl alcohol and butyric acid. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by interaction with caustic solutions. Flammable hydrogen is generated by mixing with alkali metals and hydrides. May attack some forms of plastics [USCG, 1999].
Hazard
Irritant and narcotic. Moderate fire risk.
Health Hazard
Inhalation or ingestion causes headache, dizziness, nausea, vomiting, and narcosis. Contact with liquid irritates eyes.
Fire Hazard
Some may burn but none ignite readily. Containers may explode when heated. Some may be transported hot.
Flammability and Explosibility
Flammable
Safety Profile
Moderately toxic via
intraperitoneal route. Mildly toxic by
ingestion. Moderately irritating to eyes, sh,
and mucous membranes by inhalation.
Narcotic in hgh concentrations. Flammable
liquid. To fight fire, use alcohol foam, foam,
CO2, dry chemical. Incompatible with
oxidizing materials. When heated to
decomposition it emits acrid and irritating
fumes.
Check Digit Verification of cas no
The CAS Registry Mumber 109-21-7 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 9 respectively; the second part has 2 digits, 2 and 1 respectively.
Calculate Digit Verification of CAS Registry Number 109-21:
(5*1)+(4*0)+(3*9)+(2*2)+(1*1)=37
37 % 10 = 7
So 109-21-7 is a valid CAS Registry Number.
InChI:InChI=1/C8H16O2/c1-3-5-6-7(4-2)8(9)10/h7H,3-6H2,1-2H3,(H,9,10)/p-1