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W222119

Sigma-Aldrich

Butyric acid

natural, ≥99%, FCC, FG

Linear Formula:
CH3CH2CH2COOH
CAS Number:
Molecular Weight:
88.11
FEMA Number:
2221
Beilstein:
906770
EC Number:
Council of Europe no.:
5c
MDL number:
PubChem Substance ID:
Flavis number:
8.005
NACRES:
NA.21

Quality Level

grade

FG
Halal
Kosher
natural

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

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

Documentation

see Safety & Documentation for available documents

Organoleptic

cheese; fruity; buttery

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

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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Related Categories

General description

Butyric acid is a volatile fatty acid that can be used as a flavoring agent. It has fruity or cheesy flavor and is mainly found in dairy products.

Packaging

1 kg in glass bottle
5, 10, 25 kg in composite drum

Pictograms

CorrosionExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B

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

dust mask type N95 (US), Eyeshields, Gloves

Burdock GA
Encyclopedia of Food and Color Additives, 1, 359-360 (1997)
Effects of volatile fatty acid concentrations on methane yield and methanogenic bacteria
Wang Y, et al
Biomass and Bioenergy, 33(5), 848-853 (2009)
Effect of fat content on odor intensity of three aroma compounds in model emulsions: ?-decalactone, diacetyl, and butyric acid.
Guyot C, et al.
Journal of Agricultural and Food Chemistry, 44(8), 2341-2348 (1996)
M Kawanishi et al.
Cancer letters, 11(2), 129-132 (1980-12-01)
The effects of short-chain fatty acids were assayed for their capacity to induce Epstein-Barr virus (EBV) from the EBV genome-carrying human lymphoblastoid P3HR-1 cells. Not only the n-butyric acid, the activity of which is now well established, but also the
J G Smith et al.
Critical reviews in food science and nutrition, 38(4), 259-297 (1998-06-17)
A number of components present in the diet, although nutritionally nonessential, have been discovered to have beneficial effects toward both general health and disease prevention/protection. One such nutrient, butyric acid, can be derived in large quantities from bacterial fementation of

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