Ethyl propionate

Ethyl propionate is a compound with formula C2H5(C2H5COO). It is the ethyl ester of propionic acid. It has a pineapple-like odor.[2] Some fruits such as kiwis[3] and strawberries[4] contain ethyl propionate in small amounts.

Ethyl propionate
Names
Preferred IUPAC name
Ethyl propanoate
Other names
  • Ethyl propionate
  • n-Ethyl propanoate
  • Propanoic acid ethyl ester
Identifiers
3D model (JSmol)
506287
ChemSpider
ECHA InfoCard 100.002.993
EC Number
  • 203-291-4
RTECS number
  • UF3675000
UNII
UN number N119
Properties
C5H10O2
Molar mass 102.133 g·mol−1
Appearance Colorless Liquid
Density 0.884325 g/cm3
Melting point −73.6 °C (−100.5 °F; 199.6 K)
Boiling point 98.9 °C (210.0 °F; 372.0 K)
-66.5·10−6 cm3/mol
Hazards
Safety data sheet [1]
R-phrases (outdated) R10, R18, R36/37/38
NFPA 704 (fire diamond)
Flammability code 2: Must be moderately heated or exposed to relatively high ambient temperature before ignition can occur. Flash point between 38 and 93 °C (100 and 200 °F). E.g. diesel fuelHealth code 2: Intense or continued but not chronic exposure could cause temporary incapacitation or possible residual injury. E.g. chloroformReactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
2
2
0
Flash point 12 °C (54 °F; 285 K)
440 °C (824 °F; 713 K)
Explosive limits 1.9-11 %
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

It is also used in the production of some antimalarial drugs including pyrimethamine.

Ethyl propionate can be synthesized by the Fischer esterification of ethanol and propionic acid:

CH3CH2OH + CH3CH2CO2H → CH3CH2O2CCH2CH3 + H2O

References
  1. "Material Safety Data Sheet : Ethyl propionate" (PDF). Chemblink.com. Retrieved 2015-02-27.
  2. "Ethyl Propionate | Cameo Chemicals | Noaa". Cameochemicals.noaa.gov. Retrieved 2015-02-27.
  3. Bartley, J. P.; Schwede, A. M. (1989). "Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis)". Journal of Agricultural and Food Chemistry. 37 (4): 1023. doi:10.1021/jf00088a046.
  4. Perez, A. G.; Rios, J. J.; Sanz, C.; Olias, J. M. (1992). "Aroma components and free amino acids in strawberry variety Chandler during ripening". Journal of Agricultural and Food Chemistry. 40 (11): 2232. doi:10.1021/jf00023a036.

See also
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