ethyl propionate

General Material Information

Preferred name	ethyl propionate
Trivial Name	Ethyl propionate
Short Description	propionic acid, ethyl ester
Formula	C5 H10 O2
CAS Number	105-37-3
FEMA Number	2456
Flavis Number	9.121
ECHA Number	203-291-4
FDA UNII	AT9K8FY49U
Nikkaji Number	J2.851G
Beilstein Number	0506287
MDL	MFCD00009308
COE Number	402
NMR Predictor	External link
JECFA Food Flavoring	28 ethyl propionate
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	105-37-3; ETHYL PROPIONATE
Synonyms	2-methyl butyrate 2-methylbutanoate 2-methylbutyrate ethyl propanoate ethyl propanoate nat. ethyl propionate (natural) ethyl propionate FCC ethyl propionate natural ethyl-propionate FCC ethylpropanoate nat. ethyl propionate propanoic acid ethyl ester propanoic acid, ethyl ester propionic acid ethyl ester propionic acid, ethyl ester propionic ester propionic ether NSC 8848

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Literature & References

	ethyl propanoate
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	105-37-3
Pubchem (cid):	7749
Pubchem (sid):	134970994
Flavornet:	105-37-3
Pherobase:	View

Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.
Experimental and modeling study of the thermal decomposition of C3-C5 ethyl esters behind reflected shock waves.
[Simultaneous determination of 23 ester compounds in cigarette water-borne adhesives by liquid-liquid extraction and gas chromatography-mass spectrometry].
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Comparative volatile profiles in soy sauce according to inoculated microorganisms.
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation.
Study of sensory interactions among red wine fruity esters in a model solution.
Conformational preferences of ethyl propionate molecule: Raman, temperature dependent FTIR spectroscopic study aided by ab initio quantum chemical and Car-Parrinello molecular dynamics simulation studies.
Revised stereochemistry of ceramide-trafficking inhibitor HPA-12 by X-ray crystallography analysis.
Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography 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.
Headspace solid-phase microextraction gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis of volatile compounds in pineapple breads.
Atmospheric chemistry of ethyl propionate.
Transferable force field for carboxylate esters: application to fatty acid methylic ester phase equilibria prediction.
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
Silver-catalyzed C-C bond formation between methane and ethyl diazoacetate in supercritical COâ.
Fuel-specific influences on the composition of reaction intermediates in premixed flames of three C5H10O2 ester isomers.
Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria.
Brain-state-independent neural representation of peripheral stimulation in rat olfactory bulb.
Responses of Rhynchophorus ferrugineus adults to selected synthetic palm esters: electroantennographic studies and trap catches in an urban environment.
Structural determination of molecular stereochemistry using VCD spectroscopy and a conformational code: absolute configuration and solution conformation of a chiral liquid pesticide, (R)-(+)-malathion.
Surfactant formation efficiency of fluorocarbon-hydrocarbon oligomers in supercritical CO2.
Reaction rate coefficients of OH radicals and Cl atoms with ethyl propanoate, n-propyl propanoate, methyl 2-methylpropanoate, and ethyl n-butanoate.
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.
Temporal integration in nasal lateralization of homologous propionates.
Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
Loss of ripening capacity of pawpaw fruit with extended cold storage.
Domino reaction of 3-(2-formylphenoxy)propenoates and amines: a novel synthesis of 1,4-dihydropyridines from salicaldehydes, ethyl propiolate, and amines.
Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages.
Enthalpies of formation, bond dissociation energies and reaction paths for the decomposition of model biofuels: ethyl propanoate and methyl butanoate.
Experimental and modeling study of C5H10O2 ethyl and methyl esters.
In-situ high-pressure study of the ordered phase of ethyl propionate.
Enhanced thermostability of silica-immobilized lipase from Bacillus coagulans BTS-3 and synthesis of ethyl propionate.
Enhancement of ethyl propionate synthesis by poly (AAc-co-HPMA-cl-MBAm)-immobilized Pseudomonas aeruginosa MTCC-4713, exposed to Hg2+ and NH4+ ions.
Synthesis, antimicrobial, and anti-inflammatory activities of novel 2-[3-(1-adamantyl)-4-substituted-5-thioxo-1,2,4-triazolin-1-yl] acetic acids, 2-[3-(1-adamantyl)-4-substituted-5-thioxo-1,2,4-triazolin-1-yl]propionic acids and related derivatives.
Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus.
GC separation of 2-substituted ethyl propionate enantiomers on permethylated and 2,6-dimethyl-3-pentyl beta- and gamma-cyclodextrin stationary phases.
Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
Odor detection of single chemicals and binary mixtures.
Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
Chemosensory additivity in trigeminal chemoreception as reflected by detection of mixtures.
Chemical composition and antibacterial activities of the essential oils of Lippia chevalieri and Lippia multiflora from Burkina Faso.
Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.
Varietal differentiation of red wines in the Valencian region (Spain).
Competitive binding of aroma compounds by beta-cyclodextrin.
Stereocontrolled reduction of alpha- and beta-keto esters with micro green algae, Chlorella strains.
Nonsurgical management of gallstone disease.
Study on volatile components in salami by reverse carrier gas headspace gas chromatography-mass spectrometry.
Ethyl propionate is more effective and less cytotoxic than methyl tert-butyl ether for topical gallstone dissolution.
Successful topical dissolution of cholesterol gallbladder stones using ethyl propionate.
Local and systemic effects of intraduodenal exposure to topical gallstone solvents ethyl propionate and methyl tert-butyl ether in the rabbit.
Optimization of semiochemical-based trapping ofMetamasius hemipterus sericeus (Olivier) (Coleoptera: Curculionidae).
Purification and some properties of a carboxylesterase from ovine liver.
Cholesterol quantitation by GLC: artifactual formation of short-chain steryl esters.
Toxic effects of cholelitholytic solvents on gallbladder and liver. A piglet model study.
Addition of dimethylsulphoxide to methyl-tert-butyl ether and ethyl propionate increases cholesterol dissolving capacity and cholesterol gall stone dissolution in vitro.
Effects of gallstone solvents on commonly used catheters.
Ethyl propionate: Synergistic kairomone for african palm weevil,Rhynchophorus phoenicis L. (Coleoptera: Curculionidae).
Increased blood levels of methyl tert-butyl ether but not of ethyl propionate during instillation with contact gallstone dissolution agents in the pig.
Pathogenesis and treatment of gallstones.
Acute effects of topical methyl tert-butyl ether or ethyl propionate on gallbladder histology in animals: a comparison of two solvents for contact dissolution of cholesterol gallstones.
Chemical contact dissolution of cholesterol gallbladder stones. One hundred years later.
Effect of the repellent deet on the antennal chemoreceptors for oviposition in Aedes aegypti (Diptera: Culicidae).
Gas phase transesterification reactions catalyzed by lipolytic enzymes.
The acceleration of gallstone destruction with synchronous biliary lithotripsy and contact dissolution in vitro using three cholesterol-solubilizing solvent.
In vitro cholesterol gallstone dissolution: comparison of methyl tert-butyl ether with three new ester solvents.
The control of lipase-catalysed transesterification and esterification reaction rates. Effects of substrate polarity, water activity and water molecules on enzyme activity.
Ethyl acrylate-induced gastric toxicity. II. Structure-toxicity relationships and mechanism.
Acetone, methyl ethyl ketone, ethyl acetate, acetonitrile and other polar aprotic solvents are strong inducers of aneuploidy in Saccharomyces cerevisiae.
Behavior genetics of olfactory responses in Drosophila. II. An odorant-specific variant in a natural population of Drosophila melanogaster.
Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.
Studies on lankacidin-group (T-2636) ANTIBIOTICS. IX Preparation of C-labeled lankacidin C 14-propionate.
Partial biochemical characterization of the activated esterase required in the complement-dependent chemotaxis of rabbit polymorphonuclear leukocytes.

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):	HMDB30058
FooDB:	FDB001366
YMDB (Yeast Metabolome Database):	YMDB01331
Export Tariff Code:	2915.50.5000
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View
Formulations/Preparations: grades: commercial, 85-90% ester content; food chemicals codex

Suppliers

Advanced Biotech	Alfrebro
Astral Extracts	Augustus Oils
Aurochemicals	Axxence Aromatic
Beijing Lys Chemicals	Bell Flavors & Fragrances
Berjé	Charkit Chemical
Citrus and Allied Essences	Diffusions Aromatiques
ECSA Chemicals	Elan Inc.
EMD Millipore	Ernesto Ventós
Excellentia International	Fleurchem
Global Essence	Graham Chemical
Grau Aromatics	H. Interdonati, Inc.
Indenta Group	Indukern F&F
K.L. Koh Enterprise	Kingchem Laboratories
Kraft Chemical	Lluch Essence
M&U International	Mane
Moellhausen	O'Laughlin Industries
Odowell Co.,ltd	Pearlchem Corporation
Pell Wall Perfumes	Penta International
Primechem	R C Treatt & Co Ltd
Reincke & Fichtner	Robertet
Santa Cruz Biotechnology	Sigma-Aldrich
Silverline Chemicals	SRS Aromatics
Sunaux International	Symrise
Taytonn ASCC	TCI AMERICA
The John D. Walsh Company	The Lermond Company
The Perfumers Apprentice	United International
Vigon International	WEN International
Advanced Biotech. Inc.	Alfrebro LLC/ Archer Daniels Midland Company
Augustus Oils Ltd	Axxence Aromatic GmbH
Beijing Lys Chemicals Co, LTD.	Berje Inc.
Charkit Chemical Corporation	Fleurchem, Inc.
Global Essence Inc.	Indukern, S.A. F&F Ingredients Division
Lluch Essence S.L.	M&U International LLC
Moellhausen S.P.A.	O'Laughlin Industries Inc.
Penta International Corporation	Anhui Primechem Co., Ltd.
Robertet, Inc.	SRS Aromatics Ltd
Symrise AG	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	102.13310241699
Specific gravity	@ 25 °C
Pounds per Gallon	7.372 to 7.397
Refractive Index	1.383 to 1.385 @ 20 °C
Melting Point	-74 to -73°C @ 760 mm Hg
Boiling Point	98 to 100°C @ 760 mm Hg
Boiling Point	31 to 32°C @ 50 mm Hg
Acid Value	2 max KOH/g
Vapor Pressure	35.9 mmHg @ 25 °C
Vapor Density	3.52
Flash Point TCC Value	12.22 °C TCC
logP (o/w)	1.21
Shelf life	24 months (or longer if stored properly.)
Storage notes	Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol	Yes
fixed oils	Yes
water, 19200 mg/L @ 20 °C (exp)	Yes
water	No

Organoleptic Properties

Odor Type: Fruity
sweet, fruity, rummy, juicy, grape, pineapple, ethereal, winey, fermented, egg nog
Odor strength	high , recommend smelling in a 10.00 % solution or less
Substantivity	4 hour(s) at 100.00 %
Luebke, William tgsc, (1983)	At 10.00 % in dipropylene glycol. sweet fruity rum juicy fruit grape pineapple
Mosciano, Gerard P&F 23, No. 3, 55, (1998)	At 2.00 %. Sweet, etherial, rummy, grape, winey and fermented with an eggnog nuance
Flavor Type: Fruity
ethereal, fruity, sweet, winey, bubble gum, apple, grape
Mosciano, Gerard P&F 23, No. 3, 55, (1998)	At 5.00 ppm. Etherial, fruity, sweet, winey, bubble gum, apple and grape nuances
Useful in: brown caramel, dairy, fruity red, fruity yellow, fruity tropical, fruity others, alcoholics.	Estery, fruity, apple, sweet, pear, rum

Occurrences

Potential Uses

Applications	flavor and fragrance agents
Odor purposes	Apple, Bubble gum, Grapefruit, Passion fruit, Pear, Pineapple, Saffron, Strawberry
Flavoring purposes	Beer, Caramel, Dairy, Grape white grape, Meat, Tomato, Tropical, Vegetable
Other purposes	Topnotes
Cosmetic purposes	Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable. R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 23 - Do not breath fumes. S 24 - Avoid contact with skin. S 29 - Do not empty into drains. S 33 - Take precautionary measures against static discharge.

Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 3500 mg/kg intraperitoneal-rat LD50 1200 mg/kg Food and Cosmetics Toxicology. Vol. 16, Pg. 749, 1978. intraperitoneal-mouse LD50 1158 mg/kg Archiv fuer Gewerbepathologie und Gewerbehygiene. Vol. 18, Pg. 109, 1960. oral-rat LD50 8732 mg/kg LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) GASTROINTESTINAL: OTHER CHANGES Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 1, Pg. 174, 1992.
Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 1, Pg. 174, 1992. skin-rabbit LDLo 14256 mg/kg LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 1, Pg. 174, 1992.
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 propionate usage levels up to:
	5.0000 % 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 ppm	average maximum ppm
baked goods:		-	110.00000
beverages(nonalcoholic):		-	7.70000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	1100.00000
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	29.00000
fruit ices:		-	29.00000
gelatins / puddings:		10.00000	15.00000
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	78.00000
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):

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

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):105-37-3

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :7749

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 1195

WGK Germany:1

ethyl propanoate