| Identification | More | [Name]
Hexyl 2-methylbutyrate | [CAS]
10032-15-2 | [Synonyms]
(+/-)-2-METHYLBUTYRIC ACID HEXYL ESTER
FEMA 3499
HEXYL 2-METHYLBUTANOATE
(+/-)-HEXYL 2-METHYLBUTYRATE
HEXYL-2-METHYLBUTYRATE
HEXYL METHYLBUTYRATE
2-Methylbutanoic acid, n-hexyl ester
2-methylbutanoicacid,n-hexylester
2-methyl-butanoicacihexylester
2-methyl-butyricacihexylester
Butanoicacid,2-methyl-,hexylester
Butyric acid, 2-methyl-, hexyl ester
n-Hexyl 2-methyl butyrate
n-Hexyl 2-methylbutanoate
CIS-3-HEXENYL HEXANOATE 98+%
HEXYL 2-METHYLBUTANOATE 95+% NATURAL &
2-Methylbutanoic acid, hexyl ester
hexylmethylbutyrate,hexyl2-methylbutyrate
Hexyl-2-methylbutyrat
HEXYL-2-METHYLBUTYRATE, NATURAL | [EINECS(EC#)]
233-106-2 | [Molecular Formula]
C11H22O2 | [MDL Number]
MFCD00048880 | [Molecular Weight]
186.29 | [MOL File]
10032-15-2.mol |
| Safety Data | Back Directory | [Hazard Codes ]
N | [Risk Statements ]
R51/53:Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment . | [Safety Statements ]
S61:Avoid release to the environment. Refer to special instructions safety data sheet . | [RIDADR ]
UN 3077 9/PG 3 | [WGK Germany ]
3
| [RTECS ]
ET5675000
| [HS Code ]
29154000 |
| Hazard Information | Back Directory | [Description]
Hexyl 2-methylbutyrate has a strong, green, fruity odor and a
sweet, fruity taste reminiscent of unripe strawberry. May be synthesized by esterification of n-hexanol with 2 -methylbutanoic acid.
| [Chemical Properties]
Hexyl 2-methylbutyrate has a strong, green, fruity odor and a sweet, fruity taste reminiscent of unripe strawberry.
| [Occurrence]
Reported found in apple, apricot, sweet cherry, grapes, strawberry, nectarine, banana, mentha oils, white wine,
thymus, yellow passion fruit, plum, quince, cherimoya, babaco fruit (Carica pentagona Heilborn), spineless monkey orange and
lamb’s lettuce | [Definition]
ChEBI: Hexyl 2-methylbutanoate is a butyrate ester. It is functionally related to a hexan-1-ol. | [Preparation]
By esterification of n-hexanol with 2-methylbutanoic acid
| [Aroma threshold values]
Detection: 22 to 430 ppb | [Taste threshold values]
Taste characteristics at 20 ppm: green, waxy, unripe fruity, apple and banana with a fresh, fleshy nuance. |
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