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ethyl butyrate

Chemical Structure

General Material Information

Preferred name ethyl butyrate
Trivial Name Ethyl butyrate
Short Description ethyl butanoate
Formula C6 H12 O2
CAS Number 105-54-4
FEMA Number 2427
ECHA Number 203-306-4
FDA UNII UFD2LZ005D
Nikkaji Number J3.235B
Beilstein Number 0506331
MDL MFCD00009394
COE Number 264
xLogP3-AA 1.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 29 ethyl butyrate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 105-54-4 ; ETHYL BUTYRATE
Synonyms
  • butanoic acid ethyl ester
  • butanoic acid, ethyl ester
  • butyric acid ethyl ester
  • butyric acid ethylester
  • butyric acid, ethyl ester
  • butyric ester
  • butyric ether
  • ethyl butanoate
  • ethyl butyrate (natural)
  • ethyl butyrate (natural) FCC
  • ethyl butyrate FCC
  • ethyl butyrate natural
  • ethyl butyrate USP
  • ethyl N-butanoate
  • ethyl N-butyrate
  • nat. ethyl butyrate
  • Butyric acid, ester with EtOH
  • NSC 8857

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

ethyl butanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:105-54-4
Pubchem (cid):7762
Pubchem (sid):134971165
Flavornet:105-54-4
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
The effect of sugars on the retention of ethyl butyrate by gellan gels.
Esterification of fatty acids by Penicillium crustosum lipase in a membrane reactor.
Endophytic fungi producing of esterases: evaluation in vitro of the enzymatic activity using pH indicator.
Carbon dioxide and fruit odor transduction in Drosophila olfactory neurons. What controls their dynamic properties?
Static liquid permeation cell method for determining the migration parameters of low molecular weight organic compounds in polyethylene terephthalate.
Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.
Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: an insight at the molecular level.
Encapsulated recyclable porous materials: an effective moisture-triggered fragrance release system.
Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different pH values using static headspace gas chromatographic (SHS-GC) analysis.
Enhanced ethyl butyrate production using immobilized lipase.
Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
Influence of cultivation parameters on the composition of volatile compounds and physico-chemical characteristics of kiwi fruit.
The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.
Improvement of interfacial contacts for new small-molecule bulk-heterojunction organic photovoltaics.
Headspace analysis of Italian and New Zealand parmesan cheeses.
Structural transitions in cholesterol-based wormlike micelles induced by encapsulating alkyl ester oils with varying architecture.
[Phylogenetic diversity characteristics of soil bacteria producing nematode-attracting volatiles and identification of their active compounds].
Design of biosolvents through hydroxyl functionalization of compounds with high dielectric constant.
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
Lipases are soluble and active in glycerol carbonate as a novel biosolvent.
Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
Odor identity influences tracking of temporally patterned plumes in Drosophila.
Solubilization of oils or addition of monoglycerides drives the formation of wormlike micelles with an elliptical cross-section in cholesterol-based surfactants: a study by rheology, SANS, and cryo-TEM.
Functional characterization and immunolocalization of odorant binding protein 1 in the lucerne plant bug, Adelphocoris lineolatus (GOEZE).
Brain-state-independent neural representation of peripheral stimulation in rat olfactory bulb.
Towards biochemical filters with a sigmoidal response to pH changes: buffered biocatalytic signal transduction.
Molecular dynamics simulations of the interfacial and structural properties of dimethyldodecylamine-N-oxide micelles.
Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile--identification of novel compounds.
Responses of Rhynchophorus ferrugineus adults to selected synthetic palm esters: electroantennographic studies and trap catches in an urban environment.
Odorant response kinetics from cultured mouse olfactory epithelium at different ages in vitro.
How does long-term odor deprivation affect the olfactory capacity of adult mice?
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.
Field evaluation of potential fruit-derived lures for Anastrepha obliqua (Diptera: Tephritidae).
Characterization of the antennal olfactory system of the bed bug (Cimex lectularius).
Fate of key odorants in Sauternes wines through aging.
Reaction rate coefficients of OH radicals and Cl atoms with ethyl propanoate, n-propyl propanoate, methyl 2-methylpropanoate, and ethyl n-butanoate.
Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese.
Synthesis of alkyl esters by cutinase in miniemulsion and organic solvent media.
Two interacting olfactory transduction mechanisms have linked polarities and dynamics in Drosophila melanogaster antennal basiconic sensilla neurons.
Select Drosophila glomeruli mediate innate olfactory attraction and aversion.
Production, partial purification and characterization of organic solvent tolerant lipase from Burkholderia multivorans V2 and its application for ester synthesis.
A circuit supporting concentration-invariant odor perception in Drosophila.
Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles.
Esterase SeE of Streptococcus equi ssp. equi is a novel nonspecific carboxylic ester hydrolase.
Ethylbutyrate, a valproate-like compound, exhibits inositol-depleting effects--a potential mood-stabilizing drug.
Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).
Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion.
Drosophila odorant receptors are both ligand-gated and cyclic-nucleotide-activated cation channels.
Aroma barrier properties of sodium caseinate-based films.
The effect of ultrasonic pre-treatment on the catalytic activity of lipases in aqueous and non-aqueous media.
A new irreversible enzyme-aided esterification method in organic solvents.
Monitoring of enzymatic reactions using conventional and on-chip capillary electrophoresis with contactless conductivity detection.
Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Behavioural responses of Tribolium castaneum (Herbst) to volatiles identified from dry cocoa beans.
Studies on crystallization and cross-linking of lipase for biocatalysis.
Timolol transport from microemulsions trapped in HEMA gels.
The growth of Tribolium castaneum (Herbst) and Lasioderma serricorne (Fabricius) on feed media dosed with flavour volatiles found in dry cocoa beans.
Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.
Subthreshold olfactory stimulation can enhance sweetness.
Molecular basis for the enhanced lipase-catalyzed N-acylation of 1-phenylethanamine with methoxyacetate.
Influence of microwave radiation on free Candida antarctica lipase B activity and stability.
Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere.
Functional analysis of a Drosophila melanogaster olfactory receptor expressed in Sf9 cells.
Topical delivery of retinyl ascorbate co-drug. 5. In vitro degradation studies.
A new potential attractant for Anastrepha obliqua from Spondias mombin fruits.
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion.
Release and perception of ethyl butanoate during and after consumption of whey protein gels: relation between textural and physiological parameters.
Influence of ingredients on the self-diffusion of aroma compounds in a model fruit preparation: an nuclear magnetic resonance-diffusion-ordered spectroscopy investigation.
T cell tolerance induced by histone deacetylase inhibitor is mediated by P21cip1.
Characterization of cachaça and rum aroma.
Ionic liquid-reconstituted cellulose composites as solid support matrices for biocatalyst immobilization.
Characterization of the interaction between two food aroma components, alpha-pinene and ethyl butyrate, and ethylene-vinyl alcohol copolymer (EVOH) packaging films as a function of environmental humidity.
Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
Removal of non-ionic organic pollutants from water via liquid-liquid extraction.
Increase of the purification efficiency of biofilters by the use of a complementary ionisation step.
Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants.
The effect of solvent interactions on alpha-, beta-, and gamma-cyclodextrin/flavor molecular inclusion complexes.
Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques.
Esterase catalysis of substrate vapour: enzyme activity occurs at very low hydration.
Solvent toxicity in organic-aqueous systems analysed by multivariate analysis.
Macrophage production of inflammatory mediators is potently inhibited by a butyric acid derivative demonstrated to inactivate antigen-stimulated T cells.
Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
Validation of a stimulation protocol suited to the investigation of odor-taste interactions with fMRI.
Structure and function of long-lived olfactory organotypic cultures from postnatal mice.
Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening.
Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Thermodynamic study of two different chewing-gum bases by inverse gas chromatography.
Ester synthesis in an aqueous environment by Streptococcus thermophilus and other dairy lactic acid bacteria.
Lipase-catalyzed synthesis of butyl butyrate by alcoholysis in an integrated liquid-vapor system.
Butyric acid derivative induces allospecific T cell anergy and prevents graft-versus-host disease.
Toxicological evaluation of mixtures of nonionic surfactants, alone and in combination with oil.
Integrating the molecular and cellular basis of odor coding in the Drosophila antenna.
Behavior of flavor compounds in model food systems: a thermodynamic study.
Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME).
Self-assembly of Pseudomonas fluorescens lipase into bimolecular aggregates dramatically affects functional properties.
Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice.
Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.
Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
Light scattering investigations on dilute nonionic oil-in-water microemulsions.
Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
In vivo measurement of flavour release from mixed phase gels.
Interactions between artificial saliva and 20 aroma compounds in water and oil model systems.
Volatile release from an emulsion: headspace and in-mouth studies.
Influence of Different Oxygen and Carbon Dioxide Concentrations during Storage on Production of Volatile Compounds by Starking Delicious Apples.
Use of humidified air in optimizing APCI-MS response in breath analysis.
Potential clinical use of butyric acid derivatives to induce antigen-specific T cell inactivation.
Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araça-boi (Eugenia stipitata), and Cupuaçu (Theobroma grandiflorum).
Nonionic oil-in-water microemulsions: the effect of oil type on phase behaviour.
Odor intensity evaluation in gas chromatography-olfactometry by finger span method.
Involvement of genes encoding a K+ channel (ether a go-go) and a Na+ channel (smellblind) in Drosophila olfaction.
Production of esters by Staphylococci.
'Interfacial affinity chromatography' of lipases: separation of different fractions by selective adsorption on supports activated with hydrophobic groups.
The K+ channel gene ether a go-go is required for the transduction of a subset of odorants in adult Drosophila melanogaster.
Spatial coding of odorant features in the glomerular layer of the rat olfactory bulb.
Effect of oil on the level of solubilization of testosterone propionate into nonionic oil-in-water microemulsions.
Spatially organized response zones in rat olfactory epithelium.
Optimization of semiochemical-based trapping ofMetamasius hemipterus sericeus (Olivier) (Coleoptera: Curculionidae).
Purification and some properties of a carboxylesterase from ovine liver.
Transport of sodium across the isolated bovine rumen epithelium: interaction with short-chain fatty acids, chloride and bicarbonate.
Regional distribution of rat electroolfactogram.
Discordant effects of butyrate analogues on erythroleukemia cell proliferation, differentiation and histone deacetylase.
A selective separation of alcoholic beverages and distilled wines by gas chromatography.
Ethyl propionate: Synergistic kairomone for african palm weevil,Rhynchophorus phoenicis L. (Coleoptera: Curculionidae).
Discrimination among odorants by single neurons of the rat olfactory bulb.
Ester-imine condensations: preparation of racemic intermediates for the synthesis of the carbapenem antibiotics PS-5 and PS-6.
[Kinetics of membrane-bound aldehyde dehydrogenase from Acinetobacter calcoaceticus].
The contributions of smell and taste to overall intensity: a model.
Effect of airway resistance on perceived odor intensity.
Neural regeneration and functional reconnection following olfactory nerve transection in hamster.
The relationship between the carboxylesterase and monoacylglycerol lipase activities of chicken liver microsomes.
Interindividual differences in acuity for odor and aroma.
Adaptation and cross-adaptation to odor stimulation of olfactory receptors in the tiger salamander.
Evaluation of gas chromatograph packings for the separation of butyric acid from serum-catalyzed hydrolysis of ethyl butyrate.
Mutual action of taste and olfaction.
Carboxylesterases (EC 3.1.1). A comparison of some kinetic properties of horse, sheep, chicken, pig, and ox liver carboxylesterases.
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
Ester synthesis by Zoogloea ramigera 115 grown in the presence of ethanol.
Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures.
Partial biochemical characterization of the activated esterase required in the complement-dependent chemotaxis of rabbit polymorphonuclear leukocytes.
Ethyl butyrate hydrolyzing activity of human serum.
STUDIES ON ENZYME ACTION : XXXV. LIPASE ACTIONS OF EXTRACTS OF TISSUES OF RABBITS AT DIFFERENT AGES.
A COMPARATIVE METHOD FOR TESTING THE ENZYMES OF LIVING HEMOLYTIC STREPTOCOCCI : I. LIPASE.
NOTE ON THE SYNTHESIS OF ETHYL BUTYRATE IN EGG SECRETION.
SKIN FERMENTS.
THE EFFECT OF CONDITIONS UPON THE LATENT PERIOD AND RATE OF ASEPTIC POST MORTEM AUTOLYSIS DURING THE FIRST TEN HOURS.
THE HYDROLYSIS AND SYNTHESIS OF ETHYL BUTYRATE BY PLATINUM BLACK.
Publications by J-Stage
ESTER-IMINE CONDENSATIONS: PREPARATION OF RACEMIC INTERMEDIATES FOR THE SYNTHESIS OF THE CARBAPENEM ANTIBIOTICS PS-5 AND PS-6

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB33889
FooDB:FDB012082
YMDB (Yeast Metabolome Database):YMDB01385
Export Tariff Code:2915.60.0000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•grades or purity: commercial, 98+% •grades: technical

Suppliers

ACS International Advanced Biotech
Alfrebro Ambles Nature et Chimie
Astral Extracts Augustus Oils
Aurochemicals Axxence Aromatic
Bell Flavors & Fragrances Berjé
Charkit Chemical Citrus and Allied Essences
CJ Latta & Associates Creatingperfume.com
Cvista De Monchy Aromatics
Diffusions Aromatiques ECSA Chemicals
Elan Inc. EMD Millipore
Ernesto Ventós Excellentia International
Fleurchem Florida Worldwide Citrus Products
fnfsurplus.com Frutarom
Global Essence Graham Chemical
H. Interdonati, Inc. IFF
Indenta Group Indukern F&F
Jiangyin Healthway K.L. Koh Enterprise
Keva Lluch Essence
M&U International Mane
Moellhausen Natural Advantage
Naturamole Northwestern Extract
O'Laughlin Industries Odowell Co.,ltd
Pearlchem Corporation Pell Wall Perfumes
Penta International PerfumersWorld
Primechem Prinova
Prodasynth R C Treatt & Co Ltd
Reincke & Fichtner Riverside Aromatics
Robertet Santa Cruz Biotechnology
Sigma-Aldrich Silverline Chemicals
SRS Aromatics Sunaux International
Symrise Synerzine
Taytonn ASCC TCI AMERICA
The Good Scents Company The John D. Walsh Company
The Lermond Company Ungerer & Company
United International Vigon International
Vistachem WEN International
ACS International GmbH Advanced Biotech. Inc.
Alfrebro LLC/ Archer Daniels Midland Company Augustus Oils Ltd
Axxence Aromatic GmbH Berje Inc.
Charkit Chemical Corporation CJ Latta & Associates, LLC
Fleurchem, Inc. Global Essence Inc.
FRUTAROM USA INC, Indukern, S.A. F&F Ingredients Division
Jiangyin Healthway International Trade Co., Ltd Lluch Essence S.L.
M&U International LLC Moellhausen S.P.A.
O'Laughlin Industries Inc. Penta International Corporation
PerfumersWorld Ltd. Anhui Primechem Co., Ltd.
Riverside Aromatics Ltd. Robertet, Inc.
SRS Aromatics Ltd Symrise AG
Synerzine, Inc. Taytonn ASCC Pte Ltd
The John D. Walsh Company, Inc R C Treatt and Co Ltd
Qingdao Free Trade Zone United International Co Ltd Ernesto Ventós S.A.

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 116.16004180908
Specific gravity @ 25 °C
Pounds per Gallon 7.273 to 7.339
Specific gravity @ 20 °C
Pounds per Gallon 7.289 to 7.356
Refractive Index 1.39 to 1.394 @ 20 °C
Melting Point -101 to -93°C @ 760 mm Hg
Boiling Point 120 to 121°C @ 760 mm Hg
Boiling Point 47 to 48°C @ 50 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 12.8 mmHg @ 25 °C
Vapor Density 4
Flash Point TCC Value 25 °C TCC
logP (o/w) 1.804 est
Shelf life 24 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
fixed oils Yes
kerosene Yes
paraffin oil Yes
propylene glycol Yes
water, 4900 mg/L @ 20 °C (exp) Yes
glycerin No

Organoleptic Properties

Odor Type: Fruity
fruity, juicy fruit, pineapple, cognac, sweet, tutti frutti
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1985) At 1.00 % in propylene glycol. fruity juicy fruit pineapple cognac
Mosciano, Gerard P&F 19, No. 4, 45, (1994) Sweet, fruity, tutti frutti, lifting and diffusive
Flavor Type: Fruity
fruity, sweet, tutti frutti, apple, fresh, ethereal
Mosciano, Gerard P&F 19, No. 4, 45, (1994) At 20.00 ppm. Fruity, sweet, tutti frutti, apple, fresh and lifting, ethereal
Useful in: dairy, vanilla, fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics. Fruity, estery, sweet, rum-, strawberry-like
General comment , orange, ananas, strawberry, mango, wine and beer

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 3), H226
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
GHS Label elements, including precautionary statements
Pictogramflame.jpgexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H226 - Flammable liquid and vapour
H315 - Causes skin irritation
H319 - Causes serious eye irritation
H335 - May cause respiratory irritation
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P271 - Use only outdoors or in a well-ventilated area.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P312 - Call a POISON CENTER or doctor/physician if you feel unwell.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P233 - Store in a well-ventilated place. Keep container tightly closed.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
5 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 13000 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: COMA
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

oral-rabbit LD50 5228 mg/kg
Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972.

Dermal Toxicity:
skin-rabbit LD50 > 2000 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 719, 1974.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for ethyl butyrate usage levels up to:
8.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -93.00000
beverages(nonalcoholic): -28.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -1400.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -44.00000
fruit ices: -44.00000
gelatins / puddings: -54.00000
granulated sugar: --
gravies: --
hard candy: -98.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):105-54-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7762
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1180
WGK Germany:1
ethyl butanoate
Chemidplus:0000105544
EPA/NOAA CAMEO:hazardous materials
RTECS:ET1660000 for cas# 105-54-4