|
Product Name: |
Natural Propyl acetate |
|
CAS: |
109-60-4 |
|
MF: |
C5H10O2 |
|
MW: |
102.13 |
|
EINECS: |
203-686-1 |
|
Mol File: |
109-60-4.mol |
|
|
|
|
Melting point |
−95 °C(lit.) |
|
Boiling point |
102 °C(lit.) |
|
density |
0.888 g/mL at 25 °C(lit.) |
|
vapor density |
3.5 (vs air) |
|
vapor pressure |
25 mm Hg ( 20 °C) |
|
refractive index |
n20/D 1.384(lit.) |
|
FEMA |
2925 | PROPYL ACETATE |
|
Fp |
55 °F |
|
storage temp. |
Flammables area |
|
solubility |
water: soluble |
|
form |
Liquid |
|
color |
APHA: ≤15 |
|
Specific Gravity |
0.889 (20/4℃) |
|
Odor |
Mild fruity. |
|
Odor Threshold |
0.24ppm |
|
explosive limit |
1.7%, 37°F |
|
Water Solubility |
2g/100 mL (20 ºC) |
|
Merck |
14,7841 |
|
JECFA Number |
126 |
|
BRN |
1740764 |
|
Hazard Codes |
F,Xi |
|
Risk Statements |
11-36-66-67 |
|
Safety Statements |
16-26-29-33 |
|
RIDADR |
UN 1276 3/PG 2 |
|
WGK Germany |
1 |
|
RTECS |
AJ3675000 |
|
Autoignition Temperature |
842 °F |
|
Hazard Note |
Irritant/Highly Flammable |
|
TSCA |
Yes |
|
HS Code |
2915 39 00 |
|
HazardClass |
3 |
|
PackingGroup |
II |
|
Hazardous Substances Data |
109-60-4(Hazardous Substances Data) |
|
Toxicity |
LD50 in rats, mice (mg/kg): 9370, 8300 orally (Jenner) |
|
Chemical Properties |
Propyl acetate has a fruity (pear–raspberry) odor with a pleasant, bittersweet flavor reminiscent of pear on dilution. |
|
Chemical Properties |
colourless liquid with a strong odour |
|
Chemical Properties |
n-Propyl acetate is a colorless liquid with a mild, fruity odor. The Odor Threshold is 70 milligram per cubic meter and 2.8 milligram per cubic meter (New Jersey Fact Sheet). |
|
Physical properties |
Clear, colorless, flammable liquid with a pleasant, pear-like odor. Experimentally determined detection and recognition odor threshold concentrations were 200 μg/m3 (48 ppbv) and 600 μg/m3 (140 ppbv), respectively (Hellman and Small, 1974). An odor threshold concentration of 240 ppbv was determined by a triangular odor bag method (Nagata and Takeuchi, 1990). Cometto-Mu?iz and Cain (1991) reported an average nasal pungency threshold concentration of 17,575 ppmv. |
|
Occurrence |
Reported found in apple, apple juice, apricot, banana, black currants, guava, grapes, melon, peach, pears, pineapple, plum, strawberry, tomato, vinegar, wheat and rye bread, feta cheese, Gruyere cheese, domiati cheese, yogurt, beef fat, beer, cognac, bourbon and malt whiskey, cider, grape wines, cocoa, potato chips, honey, passion fruit, starfruit, fig, prickly pear, jackfruit, litchi, sake, loquat, mountain papaya, arrack, nectarine and pepino fruit. |
|
Preparation |
By direct acetylation of propyl alcohol. |
