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2639-63-6CCCCCCOC(=O)CCCXAPCMTMQBXLDBB-UHFFFAOYSA-N2639-63-6DTXSID8047559CHEMBL3182794CHEBI:87559Safety information is for reference only and does not replace the supplier’s Safety Data Sheet (SDS), applicable regulations, or professional assessment.
DescriptionHexyl butyrate has a characteristic fruity (apricot) odor and a sweet taste suggestive of pineapple. May be synthesized from butyric acid and n-hexyl alcohol in the presence of HCL.
OccurrenceReported found in the essential oils of lavender and lavandin and in the oil from fruits of Heracleum giganteum. Also reported found in apple, apricot, banana, citrus peel oils, cranberry, guava, grapes, strawberry fruit and jam, thymus, Gruyere cheese, beer, cognac, rum, cider, tea, passion fruit, plum, plumcot, starfruit, mango, mountain papaya, Chinese quince peel and hog plum (Spondias mombins L.)
UsesGB 2760-96 specifies Hexyl butyrate as a permitted edible flavoring. It is mainly used in the formulation of flavorings for pineapple, apple, citrus, melon, kiwi, pear, and strawberry.
PreparationFrom butyric acid and n-hexyl alcohol in the presence of HCl
No reaction records under the current filter.
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DefinitionChEBI: A fatty acid ester obtained by the formal condensation of hexanol with butyric acid.