We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

grape butyrate

Chemical Structure

General Material Information

Preferred name grape butyrate
Trivial Name Ethyl 3-hydroxybutyrate
Short Description ethyl 3-hydroxybutyrate
Formula C6 H12 O3
CAS Number 5405-41-4
FEMA Number 3428
Flavis Number 9.522
ECHA Number 226-456-2
FDA UNII 52008C87PV
Nikkaji Number J140.266H
Beilstein Number 1446190
MDL MFCD00004545
COE Number 10596
xLogP3-AA 0.20 (est)
NMR Predictor External link
JECFA Food Flavoring 594 ethyl 3-hydroxybutyrate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 5405-41-4 ; ETHYL 3-HYDROXYBUTYRATE
Synonyms
  • butanoic acid, 3-hydroxy-, ethyl ester
  • butanoic acid, 3-hydroxy-, ethyl ester, (±)-
  • butyric acid, 3-hydroxy-, ethyl ester
  • ethoxiff
  • ethyl (±)-3-hydroxybutyrate
  • ethyl (1)-3-hydroxybutyrate
  • ethyl 3 hydroxy butyrate
  • ethyl 3-hydroxy butyrate
  • ethyl 3-hydroxybutanoate
  • ethyl 3-hydroxybutyrate
  • ethyl 3-hydroxybutyrate (natural)
  • ethyl 3-hydroxybutyrate natural
  • ethyl 3-hydroxybutyrate synthetic
  • ethyl beta-hydroxybutyrate
  • ethyl DL-3-hydroxybutyrate
  • ethyl-3-hydroxy butyrate
  • ethyl-3-hydroxybutyrate
  • ethyl-3-hydroxybutyrate natural
  • 3-hydroxy-butyric acid ethyl ester
  • 3-hydroxybutanoic acid ethyl ester
  • 3-hydroxybutyric acid ethyl ester
  • Butyric acid, β-hydroxy-, ethyl ester
  • Ethyl β-hydroxybutyrate
  • 3-Hydroxybutanoic acid ethyl ester
  • 3-Hydroxybutyric acid ethyl ester
  • (±)-3-Hydroxybutanoic acid ethyl ester
  • (±)-Ethyl 3-hydroxybutyrate
  • Ethyl (±)-3-hydroxybutanoate
  • NSC 42916
  • NSC 8115
  • DL-3-Hydroxy-n-butyrate ethyl ester

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

ethyl 3-hydroxybutanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:5405-41-4
Pubchem (cid):62572
Pubchem (sid):135141700
Flavornet:5405-41-4
Pherobase:View
Publications by Perfumer & Flavorist
Ethyl-3-hydroxybutyrate
Publications by PubMed
Behavioural responses of Tribolium castaneum (Herbst) to volatiles identified from dry cocoa beans.
A two-step enzymatic resolution process for large-scale production of (S)- and (R)-ethyl-3-hydroxybutyrate.
A useful approach for the differentiation of wines according to geographical origin based on global volatile patterns.
Study of sensory interactions among red wine fruity esters in a model solution.
Pomegranate juice adulteration by addition of grape or peach juices.
Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
Hypoxia induces H2O2 production and activates antioxidant defence system in grapevine buds through mediation of H2O2 and ethylene.
The lipid-lowering effect of dietary proanthocyanidins in rats involves both chylomicron-rich and VLDL-rich fractions.
Feasibility of hydrogen production from ripened fruits by a combined two-stage (dark/dark) fermentation system.
NMR metabolomics of esca disease-affected Vitis vinifera cv. Alvarinho leaves.
beta-aminobutyric acid primes an NADPH oxidase-dependent reactive oxygen species production during grapevine-triggered immunity.
Changes in the levels of indoleamine phytochemicals during véraison and ripening of wine grapes.
Synthesis and bioassay of racemic and chiral trans-alpha-necrodyl isobutyrate, the sex pheromone of the grape mealybug Pseudococcus maritimus.
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications.
Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
A substitutive substrate for measurements of beta-ketoacyl reductases in two fatty acid synthase systems.
(1)H NMR metabolite profiling of feces as a tool to assess the impact of nutrition on the human microbiome.
Behavioural responses of Tribolium castaneum (Herbst) to volatiles identified from dry cocoa beans.
Changes in somatosensory-evoked potentials and high-frequency oscillations after paired-associative stimulation.
beta-Aminobutyric acid-induced resistance against downy mildew in grapevine acts through the potentiation of callose formation and jasmonic acid signaling.
The presence of gamma-hydroxybutyric acid (GHB) and gamma-butyrolactone (GBL) in alcoholic and non-alcoholic beverages.
Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening.
Resolution enhancement in in vivo NMR spectroscopy: detection of intermolecular zero-quantum coherences.
Novel natural ligands for Drosophila olfactory receptor neurones.
A two-step enzymatic resolution process for large-scale production of (S)- and (R)-ethyl-3-hydroxybutyrate.
Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in melón de olor fruit pulp (Sicana odorifera).
A short, stereoselective synthesis of (3R,4R)-4-acetoxy-3-[(R)-1'((t-butyldimethylsilyl)oxy)ethyl]-2-azetidin one, key intermediate for the preparation of carbapenem antibiotics.
Chemometric optimization of an asymmetric reduction catalyzed by baker's yeast.

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
HMDB (The Human Metabolome Database):HMDB40409
FooDB:FDB009392
YMDB (Yeast Metabolome Database):YMDB01425
Export Tariff Code:2918.19.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Ethyl 3-Hydroxybutyrate

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 132.15924072266
Specific gravity @ 25 °C
Pounds per Gallon 8.396 to 8.479
Specific gravity @ 20 °C
Pounds per Gallon 8.431 to 8.464
Refractive Index 1.415 to 1.425 @ 20 °C
Refractive Index 1.42 to 1.423 @ 20 °C
Boiling Point 170 to 175°C @ 760 mm Hg
Vapor Pressure 0.362 mmHg @ 25 °C
Flash Point TCC Value 61.11 °C TCC
logP (o/w) 0.098 est
Shelf life 12 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
paraffin oil Yes
propylene glycol Yes
mineral oil Yes
water, 1.592e+005 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Fruity
fruity, green, grape, tropical, apple skin, waxy
Odor strength medium
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1997) At 100.00 %. fruity green grape tropical apple skin
Mosciano, Gerard P&F 16, No. 2, 49, (1991) Fruity, grape-like with green waxy nuances, apple skin like
Flavor Type: Green
green, fruity, winey
Mosciano, Gerard P&F 16, No. 2, 49, (1991) At 30.00 ppm. Green, fruity and winey
General comment Green fruity wine

Occurrences

Potential Uses

Applications
Odor purposes Apple, Apricot, Berry, Grape, Pineapple, Wine
Flavoring purposes Fruit tropical fruit
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 36 - Wear suitable protective clothing.
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.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
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 grape butyrate usage levels up to:
2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 7.90 (μg/capita/day)
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: 8
Click here to view publication 8
average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): -3.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -50.00000
condiments / relishes: --
confectionery froastings: -5.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -3.00000
fruit ices: -3.00000
gelatins / puddings: -3.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -3.00000
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 Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

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 10: Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):5405-41-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62572
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
ethyl 3-hydroxybutanoate
Chemidplus:0005405414
EPA/NOAA CAMEO:hazardous materials