Ethyl pentanoate
 | |
| Names | |
|---|---|
| Preferred IUPAC name
Ethyl pentanoate | |
| Other names
Ethyl valerate | |
| Identifiers | |
3D model (JSmol) |
|
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.007.934 |
| EC Number |
|
PubChem CID |
|
| UNII | |
CompTox Dashboard (EPA) |
|
| |
| |
| Properties | |
| C7H14O2 | |
| Molar mass | 130.18 g/mol |
| Density | 0.877 g/cm3 at 20 °C |
| Melting point | −91 °C (−132 °F; 182 K) |
| Boiling point | 145 to 146 °C (293 to 295 °F; 418 to 419 K) |
| 2.21 mg/mL | |
| Solubility | slightly soluble in ethanol |
Refractive index (nD) |
1.399-1.404 |
| Hazards | |
| GHS labelling:[2] | |
 | |
| Warning | |
| H226 | |
| P210, P233, P240, P241, P242, P243, P280, P303+P361+P353, P370+P378, P403+P235, P501 | |
| NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
Ethyl pentanoate, also commonly known as ethyl valerate, is an organic compound used in flavors. It is an ester with the molecular formula C7H14O2. It occurs naturally in fruits including apples, bananas, and strawberries as well as in fermented products such as cheese, whiskey, and cider.[3]
Properties
[edit]As is the case with most volatile esters, it has a pleasant aroma and taste. It is used as a food additive to impart a fruity flavour, particularly of apple (sweet, fruity, apple, pineapple, green, tropical).[4] Its aroma is detectable at 1.5 to 6 ppb and taste at 30 ppm.[3]
This colorless liquid is poorly soluble in water but miscible with organic solvents.
Synthesis
[edit]Ethyl valerate is prepared by refluxing valeric acid and ethyl alcohol in the presence of concentrated sulfuric acid.[3]
Enzymatic methods including microwave- and ultrasound-assisted syntheses have been investigated as alternatives.[5]
References
[edit]- ↑ Merck Index, 12th Edition, 10042
- ↑ PubChem. "Ethyl valerate". pubchem.ncbi.nlm.nih.gov. Retrieved 2026-05-16.
- 1 2 3 Burdock, George A. (2016-04-19). Fenaroli's Handbook of Flavor Ingredients. CRC Press. p. 673. ISBN 978-1-4200-9086-4.
- ↑ "ethyl valerate". scentsandflavors.com. Retrieved 14 June 2026.
- ↑ Jaiswal, Kajal S.; Rathod, Virendra K. (March 2022). "Process Intensification of Enzymatic Synthesis of Flavor Esters: A Review". The Chemical Record. 22 (3). doi:10.1002/tcr.202100213. ISSN 1527-8999.