酪酸ヘキシル
酪酸ヘキシル · ヘキシルブチレ-ト · HEXYL BUTANOATE · FEMA 2568 · Hexylbutyrat · HEXYL BUTYRATE · 1-hexylbutyrate · HEXYL-N-BUTYRATE

識別子と物理属性
| CAS No. | 2639-63-6 |
|---|---|
| 分子式 | C10H20O2 |
| 平均分子量 | 172.26 g/mol |
| 単同位体質量 | 172.14632988 g/mol |
| SMILES | CCCCCCOC(=O)CCC |
| InChIKey | XAPCMTMQBXLDBB-UHFFFAOYSA-N |
| PubChem CID | 17525 |
| ChEMBL | CHEMBL3182794 |
| ChEBI | CHEBI:87559 |
| EC No. | 220-136-6 |
| DTXSID | DTXSID8047559 |
| 現地名 | 酪酸ヘキシル |
化学・物理的性質
| XLogP | 3.3 |
|---|---|
| 極性表面積 | 26.3 |
| 水素結合供与体数 | 0 |
| 水素結合受容体数 | 2 |
| 回転可能結合数 | 8 |
| 重原子数 | 12 |
| 形式電荷 | 0 |
| 複雑度 | 110 |
| 脂質 | Fatty Acyls [FA] -> Fatty esters [FA07] -> Short fatty esters [FA0710] |
| Solvents | Solvents -> Esters (<C12) |
| SpringerMaterials Properties | Density |
| 香料 | Fragrance Ingredient (Hexyl butyrate) -> IFRA transparency List |
| 食品添加物 | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 密度 | 0.858-0.8690.851 g/mL at 25 °C(lit.) |
| 香味料 | EU Flavoring substances |
| 溶解度 | (in ethanol)20.3mg/L at 20℃ |
| 沸点 | 204.00 to 206.00 °C. @ 760.00 mm Hg208 °C205 °C(lit.) |
| 融点 | -78 °C-78°C |
| 屈折率 | 1.413-1.419n20/D 1.417(lit.) |
| Physical Description | LiquidColorless liquid[Sigma-Aldrich MSDS]colourless to pale yellow liquid with a fruity, apricot odour |
| 蒸気圧 | 30Pa at 20℃ |
| FEMA | 2568 | HEXYL BUTYRATE |
| 引火点 | 178 °F |
| 貯蔵条件 | Store below +30°C. |
| 色 | Colorless to Almost colorless |
| 臭い | ジプロピレングリコール中10.00%。緑の甘いフルーティーなリンゴのワックスのような石鹸のような |
| においのタイプ | 緑 |
| 由来生物 | synthetic |
| JECFA Number | 153 |
| ヘンリー定数 | 1.1×10-2 mol/(m3Pa) at 25℃, Dupeux et al. (2022) |
| 主な用途 | フレーバーそして香料 |
| 化粧品成分の機能 | 香料 |
| InChI | 1S/C10H20O2/c1-3-5-6-7-9-12-10(11)8-4-2/h3-9H2,1-2H3 |
| InChIKey | XAPCMTMQBXLDBB-UHFFFAOYSA-N |
| SMILES | CCCCCCOC(=O)CCC |
| LogP(分配係数) | 4.4 at 35℃ |
| CAS データベース | 2639-63-6(CAS DataBase Reference) |
| NISTの化学物質情報 | Butanoic acid, hexyl ester(2639-63-6) |
| EPAの化学物質情報 | Butanoic acid, hexyl ester (2639-63-6) |
化学的特性
Hexyl Butyrate is a liquid with a powerful fruity odor. It has been identified in a number of fruits and berries and is an important constituent of fruit flavor compositions.
安全性と法規制
| GHS 分類 | This chemical does not meet GHS hazard criteria for 98.3% (1650 of 1679) of all reports.Not ClassifiedAggregated GHS information provided per 1679 reports by companies from 3 notifications to the ECHA C&L Inventory. |
|---|---|
| 規制情報 | Chemical: Butanoic acid, hexyl esterButanoic acid, hexyl ester is listed on the EPA's Chemical Data Reporting (CDR) system. Manufacturers and importers of Butanoic acid, hexyl ester are required to report information about their production and use of this chemical to the EPA under the Toxic Substances Control Act (TSCA). (40 eCFR Part 711)REACH registered substance: Hexyl butyrate (EC: 220-136-6)Hexyl butyrate: Does not have an individual approval but may be used under an appropriate group standard |
| その他の安全情報 | IMAP assessments - Butanoic acid, hexyl ester: Human health tier I assessment |
| 有害性の概要 | A mild skin irritant[RTECS] Safe when used as a flavoring agent in food[JECFA] May cause irritation[Sigma-Aldrich MSDS] See 2-Ethylhexyl acetate. |
| Hazard Classes and Categories | Not Classified |
| 有害作用 | Neurotoxin - Acute solvent syndrome |
| 水環境危害等級(WGK) | 2 |
| TSCA 収載状態 | TSCA listed |
| RTECS 番号 | ET4203000 |
| 輸送番号(UN) | 3272 |
| 毒性 | LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
| 税関コード | 2915 60 19 |
| 危険文句(R) | 10 |
| 化審法 | (2)-779 |
| 消防法 | 危-4-3-III |
| 安全措置(S) | 16 |
| 貯蔵分類 | 10 - Combustible liquids |
用途
説明
Hexyl 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.
天然物の起源
Reported 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.)
製法・合成法
製造方法
From butyric acid and n-hexyl alcohol in the presence of HCl