heptyl isobutyrate
 
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IUPAC name :heptyl 2-methylpropanoate
InChI :InChI=1/C11H22O2/c1-4-5-6-7-8-9-13-11(12)10(2)3/h10H,4-9H2,1-3H3
InChIKey :RFDUMBPGZUIKOG-UHFFFAOYAH
SMILES :CCCCCCCOC(=O)C(C)C
(EINECS) number :219-076-3
cas number :2349-13-5
fema number :2550
coe number :295
jecfa number :190
fl. number :09.420
molar refractivity :54.74 ± 0.3 cm3
parachor :491.9 ± 4.0 cm3
index of refraction :1.425 ± 0.02
surface tension :27.9 ± 3.0 dyne/cm
density :0.870 ± 0.06 g/cm3
polarizability :21.70 ± 0.5 10-24cm3
xlogp : 3.80
molecular weight : 186.2911800
formula :C11 H22 O2
 
 
fda reg :172.515 h. number :2915.6019
organoleptics : 
odor type :fruity
odor strength :medium
odor description :
at 100.00 %.  
sweet green fruity warm floral apple cherry apricot
taste description³ :at 5.00 - 20.00 ppm.  
Raspberry, pineapple fruity with citrus orange and green winey nuances
properties : 
appearence :colorless clear liquid
assay : 98.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :0.85100 - 0.90500 @ 25.00 °C.
pounds per gallon - calc. : 7.081 to 7.531
refractive index :1.40900 - 1.43000 @ 20.00 °C.
boiling point : 212.00 °C. @ 760.00 mm Hg
boiling point : 98.00 °C. @ 10.00 mm Hg
acid value : 1.00  max.  KOH/g
logp : 4.24
safety : 
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
Maximised Survey-derived Daily Intakes (MSDI) :0.00 (μg/capita/day)
  
flash point ( Deg. F. ) : 183.00  °F.  TCC  ( 83.89 °C. )
  
recommendation for heptyl isobutyrate usage levels up to :
  5.0000 % in the fragrance concentrate.
  
recommendation for heptyl isobutyrate usage levels up to :
  20.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :219-076-3
chemidplus :002349135
epa-srs :2349-13-5
  
other : 
 
references : 
pubchem :197574
NIST Chemistry WebBook :3998842674
  
reference : Mosciano, Gerard P&F 26, No. 3, 80, (2001)³
synonyms :
isobutyric acid heptyl ester
 heptyl 2-methyl propanoate
 heptyl isobutyrate
2-methyl propanoic acid heptyl ester
soluble in :
 alcohol
insoluble in :
 water
(odor and/or flavor) used in :
 apricot
 cherry
 coconut
 grape
 jasmin
 mango
 orange
 orange blossom fleur d'oranger
 peach
 pear
 pineapple
 plum
 rose
 violet
natural occurrence in :
data pageheracleum candolleanum rhizome oil india @ 0.30%
hop oil



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