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| | beta phenyl ethyl dimethyl carbinyl isobutyrate Basic information |
| Product Name: | beta phenyl ethyl dimethyl carbinyl isobutyrate | | Synonyms: | Propanoicacid,2-methyl-,1,1-dimethyl-3-phenylpropylester;1,1-dimethyl-3-phenylpropyl;1,1-dimethyl-3-phenylpropylisobutyrate;1,1-dimethyl-3-phenylpropylr;DIMETHYL PHENYL ETHYL CARBINYL ISOBUTYRATE;2-METHYL-4-PHENYL-2-BUTYLISOBUTYRATE;Isobutyric acid α,α-dimethyl-γ-phenylpropyl ester;papaya isobutyrate | | CAS: | 10031-71-7 | | MF: | C15H22O2 | | MW: | 234.33 | | EINECS: | 233-092-8 | | Product Categories: | | | Mol File: | 10031-71-7.mol |  |
| | beta phenyl ethyl dimethyl carbinyl isobutyrate Chemical Properties |
| Boiling point | 314.5±21.0 °C(Predicted) | | density | 0.969±0.06 g/cm3(Predicted) | | FEMA | 2736 | 2-METHYL-4-PHENYL-2-BUTYL ISOBUTYRATE | | Odor | at 100.00 %. floral green geranium honey powdery papaya tropical raisin plum | | Odor Type | floral | | biological source | synthetic | | JECFA Number | 1461 | | Major Application | flavors and fragrances | | Cosmetics Ingredients Functions | PERFUMING | | InChI | 1S/C15H22O2/c1-12(2)14(16)17-15(3,4)11-10-13-8-6-5-7-9-13/h5-9,12H,10-11H2,1-4H3 | | InChIKey | WCEXWNUHYPYHDN-UHFFFAOYSA-N | | SMILES | CC(C)(OC(C(C)C)=O)CCC1=CC=CC=C1 | | LogP | 4.45 | | EPA Substance Registry System | Propanoic acid, 2-methyl-, 1,1-dimethyl-3-phenylpropyl ester (10031-71-7) |
| WGK Germany | WGK 3 | | TSCA | TSCA listed | | Storage Class | 10 - Combustible liquids |
| | beta phenyl ethyl dimethyl carbinyl isobutyrate Usage And Synthesis |
| Description | 2-Methyl-4-phenyl-2-butyl isobutyrate has a herbaceous, teα-like,
sweet odor with a fruit-juice flavor. May be prepared by esterification
of dimethyl phenylethyl carbinol with isobutyric acid or
anhydride. | | Chemical Properties | 2-Methyl-4-phenyl-2-butyl isobutyrate has an herbaceous, tea-like, sweet odor and a fruit juice flavor | | Uses | Dimethyl Phenyl Ethyl Carbinyl Isobutyrate Finds some use in flavor compositions for imitation fruit, Melon, Berry-types, Cherry, Plum, etc.
| | Preparation | By esterification of dimethyl phenylethyl carbinol with isobutyric acid or anhydride. | | Taste threshold values | Taste characteristics at 10 ppm: green, floral, fruity and honey with a tropical nuance | | Synthesis |
Papaya isobutyrate is produced by direct esterification of Dimethylphenylethylcarbinol with iso-Butyric acid or iso-Butyric anhydnde. In the former case, preferably under azeotropic conditions.
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| | beta phenyl ethyl dimethyl carbinyl isobutyrate Preparation Products And Raw materials |
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