W222100
Butyric acid
≥99%, FG
Synonym(s):
Butanoic acid
About This Item
Fragrance grade
Halal
Kosher
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 182.60
vapor density
3.04 (vs air)
vapor pressure
0.43 mmHg ( 20 °C)
Assay
≥99%
form
liquid
autoignition temp.
824 °F
expl. lim.
10 %
refractive index
n20/D 1.398 (lit.)
pH
2 (25 °C, 10 g/L)
3 (20 °C, 10 g/L)
bp
162 °C (lit.)
mp
−6-−3 °C (lit.)
density
0.964 g/mL at 25 °C (lit.)
cation traces
As: ≤3 ppm
Cd: ≤1 ppm
Hg: ≤1 ppm
Pb: ≤10 ppm
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
Organoleptic
cheese; buttery; fruity
SMILES string
CCCC(O)=O
InChI
1S/C4H8O2/c1-2-3-4(5)6/h2-3H2,1H3,(H,5,6)
InChI key
FERIUCNNQQJTOY-UHFFFAOYSA-N
Gene Information
human ... HDAC1(3065)
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General description
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
8A - Combustible corrosive hazardous materials
WGK
WGK 1
Flash Point(F)
161.6 °F - closed cup
Flash Point(C)
72 °C - closed cup
Personal Protective Equipment
Regulatory Listings
Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.
FSL
Group 4: Flammable liquids
Type 3 petroleums
Hazardous rank III
Water soluble liquid
ISHL Indicated Name
Substances Subject to be Indicated Names
ISHL Notified Names
Substances Subject to be Notified Names
JAN Code
W222100-1DRUM-K:
W222100-25KG:
W222100-10KG-K:
W222100-10KG:
W222100-190KG:
W222100-1KG-K:
W222100-25KG-K:
W222100-SAMPLE-K:
W222100-SAMPLE:
W222100-186KG-K:
W222100-VAR-K:
W222100-1KG:
W222100-190KG-K:
W222100-BULK-K:
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Protocols
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
Separation of Acetone; Acetic acid; Propionic acid; Ethyl butyrate; Ethanol; Isoamyl acetate; Isobutyric acid; 3-Methyl-2-butanol; Methyl acetate; 1-Propanol; Acetal, ≥98%, FG; 2-Methyl-1-pentanol; Butyl acetate; Ethyl propionate; 3-Pentanol; 2-Pentanol, 98%; Ethyl isobutyrate; Isobutyl acetate; Acetaldehyde; Furfural; Butyric acid; Methanol; Ethyl acetate
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