butyric acid
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IUPAC name :butanoic acid
InChI :InChI=1/C4H8O2/c1-2-3-4(5)6/h2-3H2,1H3,(H,5,6)
InChIKey :FERIUCNNQQJTOY-UHFFFAOYAP
SMILES :CCCC(=O)O
cas number :107-92-6
(EINECS) number :203-532-3
eu annex :607-135-00-x
beilstein number :0906770
fema number :2221
coe number :5
jecfa number :87
fl. number :08.005
molar refractivity :22.14 ± 0.3 cm3
parachor :213.0 ± 4.0 cm3
index of refraction :1.411 ± 0.02
surface tension :32.5 ± 3.0 dyne/cm
density :0.987 ± 0.06 g/cm3
polarizability :8.77 ± 0.5 10-24cm3
XlogP : 0.70
XlogP3 : 0.80
molecular weight : 88.1051200 (IUPAC)
formula :C4 H8 O2
BioActivity Analysis :74110
pherobase floral:view
NMR Predictor :Predict
 
 
export tariff code :2915.60.0000
fda reg :182.60
Suppliers :
Advanced Biotech :butyric acid
98% min. natural
Berje :N-Butyric Acid
Berje :N-Butyric Acid
Natural
Cargill :BUTYRIC ACID (EU NAT)
Odor:  Rancid, Butter
Cargill :BUTYRIC ACID
natural, Kosher
Odor:  Rancid, Butter
Citrus and Allied Essences :Butyric Acid
FCC (natural)
Elan :butyric acid
(natural), Kosher
Fleurchem :butyric acid
natural
Fleurchem :butyric acid
Fontarome :BUTYRIC ACID
Odor:  Persistent, penetrating, rancid, butter-like
Frutarom :BUTYRIC ACID
≥99.00%, NI, Kosher
Odor:  Butter, Cheese, Dairy, Rancid, Sharp
Suggested Uses: Bakery, Butter, Cheese, Dairy Products, Savoury
Frutarom :NATURAL BUTYRIC ACID
≥99.00%, natural, Kosher
Odor:  Butter, Cheese, Dairy, Rancid, Sharp
Suggested Uses: Bakery, Butter, Cheese, Dairy Products, Savoury
Hofmen :Butyric acid
99%, (naturals)
IFF :Butyric Acid
≥99.00%, natural, Kosher
Odor:  penetrating, unpleasant odor
Inoue :BUTYRIC ACID
John D. Walsh :Butyric Acid
Mane :butyric acid
Moellhausen :butyric acid
98% min. natural kosher
Odor:  acidic, caprylic, cheesy note.
Flavor:  sour, acidic, fruity, cheesy and buttery note.
Moellhausen :butyric acid
99% min. nature identical kosher
Odor:  acidic, caprylic, cheesy note.
Flavor:  sour, acidic, fruity, cheesy and buttery note.
Mooreganics :Butyric Acid
Natural (Organic Compliant)
Odor:  SHARP, CHEESY, RANCID, SWEATY, PUTRID, SOUR, UNPLEASANT, PENETRATING
Penta :butanoic acid
Penta :butyric acid
natural
Robertet :Butyric acid
naturel
SAFC Global® :Butyric acid
≥99%, Kosher
SAFC Global® :Butyric acid
≥99%, natural, FCC, Kosher, FG
Vigon :Butyric Acid
Natural
Odor:  STRONG, RANCID, BUTTER-LIKE
Vigon :Butyric Acid
FCC
Odor:  STRONG, RANCID, BUTTER-LIKE
organoleptics :
odor type :cheesy
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description:
at 1.00 % in dipropylene glycol.  		sharp acetic cheese butter fruit
Luebke, William tgsc, (1995)
odor sample from :Berje Inc.
odor description:
Sharp, dairy-like, cheesy, buttery with a fruity nuance
Mosciano, Gerard P&F 19, No. 2, 55, (1994)
taste description:
at 250.00 ppm.  		Acidic sour, cheesy, dairy, creamy with a fruity nuance
Mosciano, Gerard P&F 19, No. 2, 55, (1994)
substantivity :24  Hour(s)
properties :
appearence :colorless clear liquid
assay : 99.00 to 100.00 %   sum of isomers
Food Chemicals Codex Listed :Yes
specific gravity :0.85200 to 0.95600 @ 25.00 °C.
pounds per gallon - calc. : 7.089 to 7.955
refractive index :1.39700 to 1.39900 @ 20.00 °C.
melting point : -7.00 to -5.00 °C. @ 760.00 mm Hg
boiling point : 162.00 to 164.00 °C. @ 760.00 mm Hg
boiling point : 90.00 to 91.00 °C. @ 50.00 mm Hg
vapor pressure :1.65000 mm/Hg @ 25.00 °C.
vapor density :3.04 ( Air = 1 )
flash point : 167.00  °F.  TCC  ( 75.00 °C. )
logP (o/w) : 0.79
shelf life : 36.00 month(s) or longer if stored properly.
storage :store in cool, dry place in tightly sealed containers, protected from heat and light.
safety :
most important hazard(s) :C - Corrosive.
  R 34 - Causes burns.
S 01/02 - Keep locked up and out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
Oral Toxicity(LD50) : 
  Oral-Rat    2000.00  mg/kg

intravenous-Mouse    800.00  mg/kg
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

Intraperitoneal-Mouse    3180.00  mg/kg
Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.

Dermal Toxicity(LD50) : 
  Skin-Rabbit  530.00  ul/kg
Union Carbide Data Sheet. Vol. 4/10/1968

Subcutaneous-Mouse  3180.00  mg/kg
Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.

Inhalation Toxicity(LC50) : 
  Not determined
 
safety in use :
Category :flavoring agents
 
recommendation for butyric acid fragrance usage levels up to :
 not for fragrance use.
recommendation for butyric acid flavor usage levels up to :
  270.0000 ppm in the flavor.
safety references :
EPI System :view
IUCLID :view
ClinicalTrials.gov :search
Daily Med :search
NIOSH International Chemical Safety Cards :search
NLM Hazardous Substances Data Bank :search
Chemical Carcinogenesis Research Information System :Search
AIDS Citations :Search
Cancer Citations :Search
Toxicology Citations :Search
Env. Mutagen Info. Center :Search
NLM Developmental and Reproductive Toxicity :Search
National Toxicology Program :Search
Canada Domestic Sub. List :Yes
EPA Chem. Sub. Inventory : Yes
WISER :UN 2820
 
WGK Germany :1
 
 
 
 
butanoic acid
(EINECS) number :203-532-3
RTECS :107-92-6
chemidplus :000107926
EPA/NOAA CAMEO :hazardous materials
EPA Substance Registry Services :107-92-6
dtp/nci :8415
references :
 
butanoic acid
fl. number :08.005
jecfa number :87
NIST Chemistry WebBook :2589720300
pubchem :151005
Flavornet :107-92-6
Cosmetics :
Cosmetic uses : masking agents
other :
CosIng :cosmetic data
VCF-Online: VCF Volatile Compounds in Food
RIFM :listed
FDA Everything Added to Food in the United States (EAFUS)View
synonyms :
 butanic acid
 butanoic acid
N-butanoic acid
1-butyric acid
N-butyric acid
 ethyl acetic acid
1-propane carboxylic acid
 propyl formic acid
soluble in :
 alcohol
 fixed oils
 propylene glycol
 water, 60000 mg/L @ 25C
insoluble in :
 paraffin oil
potential blenders :    note
 acetoinFL/FR
 acetoin acetateFL/FR
 acetoin butyrateFL
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl isovalerylFL
 acetyl nonyrylFL/FR
 acetyl propionylFL/FR
 allyl cyclohexyl hexanoateFL/FR
 benzyl lactateFL/FR
 benzyl octanoateFL/FR
 butyl butyryl lactateFL/FR
isobutyl methyl ketoneFL/FR
 butyl octanoateFL/FR
 butyl undecylenateFL/FR
isobutyl undecylenateFL/FR
isobutyric acidFL
 butyroinFL
 cinnamyl benzoateFL/FR
 coconut absoluteFL/FR
 coconut decanoneFR
 coffee furanoneFL
 cyclohexyl acetic acidFL
 cyclohexyl carboxylic acidFL/FR
 dairy lactoneFL/FR
delta-decalactoneFL/FR
gamma-decalactoneFL/FR
6-decenoic acidFL
9-decenoic acidFL/FR
 decyl propionateFL/FR
 diacetylFL
 diacetyl trimerFL
5,5-dibutyl dihydrofuran-2(3H)-oneFL
alpha,alpha-dimethyl anisyl acetoneFL/FR
 dimethyl sulfoxideFL
2,4-dimethyl-2-pentenoic acidFL
2,5-dithiahexaneFL
delta-dodecalactoneFL/FR
2-ethyl butyric acidFL/FR
 ethyl cyclohexyl carboxylateFL
 ethyl lactateFL/FR
2-ethyl pyrazineFL/FR
 ethyl undecanoateFL/FR
 filbert hexenoneFL/FR
 glyceryl tributyrateFL
(E,E)-2,4-heptadien-1-olFL
 heptanal 2,3-butane diol acetalFL
2,3-heptane dioneFL/FR
3-heptanoneFL/FR
4-heptanoneFL/FR
(Z)-4-hepten-1-alFL/FR
(E)-2-hepten-1-yl acetateFL/FR
3,4-hexane dioneFL/FR
 hexanoic acidFL/FR
(E)-2-hexen-1-alFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexenoic acidFL
 jasmin pyranoneFL/FR
 linalyl butyrateFL/FR
 methyl (Z)-5-octenoateFL
2-methyl 3-(methyl thio) furan 10% in triacetinFL
 methyl 4-(methyl thio) butyrateFL
 methyl 4-methyl valerateFL
3-methyl butyl 2-furyl butyrateFL
2-methyl butyl isovalerateFL/FR
2-methyl butyric acidFL/FR
3-methyl crotonic acidFL
2-methyl heptanoic acidFL/FR
2-methyl hexanoic acidFL/FR
5-methyl hexanoic acidFL
4-methyl octanoic acidFL
4-methyl pentanoic acidFL
S-(methyl thio) butyrateFL
3-(methyl thio) hexanalFL
3-(methyl thio) methyl thiopheneFL
S-(methyl thio) propionateFL
 methyl thiol isovalerateFL
2-methyl valeric acidFL/FR
3-methyl valeric acidFL
3-methyl-2-cyclopenten-1-oneFL
3-(5-methyl-2-furyl) butanalFL
2-methyl-2-hexenoic acidFL
2-methyl-4-pentenoic acidFL
gamma-nonalactoneFL/FR
 nonanoic acidFL
2-nonanolFL/FR
 nutty quinoxalineFL/FR
delta-octalactoneFL/FR
gamma-octalactoneFL/FR
 octanoic acidFL/FR
(Z)-3-octen-1-olFL/FR
1-octen-3-yl butyrateFL/FR
(E)-2-octenoic acidFL
 octyl heptanoateFL/FR
(E)-2-pentenoic acidFL
4-pentenoic acidFL
 petal pyranoneFL/FR
 prenyl hexanoateFL/FR
 prenyl isobutyrateFL/FR
 sodium 4-methyl-2-oxovalerateFL
 sorbyl butyrateFL/FR
 tagete oil egyptFL/FR
 tagete oil rwandaFL/FR
delta-tetradecalactoneFL/FR
3-tetrahydrothiophenoneFL
2-tridecanoneFL/FR
(E,E)-2,4-undecadien-1-alFL
gamma-undecalactoneFL/FR
 undecanoic acidFL/FR
 valeraldehyde diethyl acetalFL
isovaleraldehyde diethyl acetalFL/FR
 vanillic acidFL/FR
 waxy lactoneFL/FR
potential uses :
 apple
 banana
 barley
 beef roasted beef
 beer
 bramble arctic bramble
 bread white bread
 butter
 butterscotch
 castoreum
 cheese blue cheese
 cheese cheddar cheese
 cheese swiss cheese
 cherry
 chocolate cocoa
 cider
 citronella
 cloudberry bakeapple
 coffee
 currant
 eucalyptus
 fish
 grape
 honey miel
 hops houblon
 mace
 melon watermelon muskmelon cantaloupe
 mushroom
 natural
 nut
 nut peanut
 nut pistachio
 nut walnut
 nutmeg
 onion
 papaya
 passion fruit
 peach
 pear
 pineapple
 plum brandy
 sauerkraut
 sherry
 soybean
 tea green tea
 tomato
 trassi
 valerian
 yogurt
natural occurrence in :    note
 anise seed S
 apple  
 arctic bramble S
 banana  
 barley roasted barley S
 beef heated beef  
 beer  
 bergamot plant wild S
 blackberry  
 brandy grape brandy  
 brandy pear brandy  
 brandy plum brandy  
 bread  
 bread white bread  
 butter  
 cajuput S
 cheese bleu cheese  
 cheese cheddar cheese  
 cheese swiss cheese  
 cherry  
 cider  
 citronella ceylon S
 cloudberry  
 cocoa S
 coffee  
 coffee roasted coffee  
 currant  
 dairy products  
 eucalyptus globulus S
 fish  
 fish  
 fruits  
 grape  
PbMdham  
 honey  
 hop S
 lavender  
 milk  
 morello  
 mushroom  
 niaouli S
 nutmeg S
 nuts  
 onion roasted onion S
data pageosmanthus absolute @ trace% S
 papaya  
 passion fruit S
 peach  
 peanut roasted peanut  
 pear  
 pennyroyal S
 pork heated pork  
 potato chip  
 raspberry fruit  
 rum  
 sauerkraut  
 sherry  
 soya bean S
 strawberry S
 tea  
 tomato  
 trassi cooked trassi S
 valerian S
 vegetables  
 whiskey  
 wine  
 yogurt  

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