| Identification | Back Directory | [Name]
TETRAHYDROFURFURYL BUTYRATE | [CAS]
2217-33-6 | [Synonyms]
FEMA 3057
TETRAHYDROFURFURYL BUTYRATE
TETRAHYDROFURFURYL N-BUTYRATE
Tetrahydrofurfuryl Butyrate >
(tetrahydro-2-furyl)methyl butyrate
2-(BUTYRYLOXYMETHYL)TETRAHYDROFURAN
TETRAHYDRO-2-FURYLMETHYL N-BUTANOATE
BUTYRIC ACID TETRAHYDROFURFURYL ESTER
Tetrahydrofurfuryl butyrate USP/EP/BP
(Tetrahydrofuran-2-yl)Methyl butyrate
N-BUTYRIC ACID TETRAHYDROFURFURYL ESTER
Butyric acid tetrahydrofuran-2-ylmethyl ester
Butyric acid (tetrahydrofuran-2-yl)methyl ester
Butyric acid (tetrahydrofuran-2-ylmethyl) ester
Butanoic acid, (tetrahydro-2-furanyl)methyl ester | [EINECS(EC#)]
218-710-6 | [Molecular Formula]
C9H16O3 | [MDL Number]
MFCD00059734 | [MOL File]
2217-33-6.mol | [Molecular Weight]
172.22 |
| Hazard Information | Back Directory | [Chemical Properties]
Tetrahydrofurfuryl butyrate has a heavy, sweet odor reminiscent of apricot and pineapple. It has a sweet, fruity flavor at low levels, becoming pungent at higher levels. | [Physical properties]
Colorless liquid. lnsolublein water, soluble in alcohol, miscible with oils. | [Uses]
Tetrahydrofurfuryl butyrate has found some use in fruit
flavor compositions, mainly as a fixative for
the more volatile esters (Butyl butyrate, etc.),
and as a modifier in general. It can not be
used at the same high levels as used for the
conventional "fruit esters", because it is
deficient in natural character, yet it has an
overall pleasant effect at low levels, and is
quite versatile then.
Concentrations in finished products are
about 1 to 15 ppm. | [Definition]
ChEBI: Tetrahydrofurfuryl butyrate is a fatty acid ester. | [Preparation]
May be prepared by esterification of the alcohol with n-butyric acid. | [Aroma threshold values]
Aroma characteristics at 1.0%: dry fruity pineapple, banana, green vegetative, slightly musty and earthy with tropical fruit nuances. | [Taste threshold values]
Taste characteristics at 10 ppm: berry, strawberry, green fruity pineapple, cherry and tropical papaya. Taste characteristics at 100 ppm: fruity, pineapple with green and berry nuances. |
|
|