Natural Propyl Acetate

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.