Ethyl Levulinate , 99% , 539-88-8

Synonym(s):
Ethyl 4-oxopentanoate

CAS NO.：539-88-8

Empirical Formula: C7H12O3

Molecular Weight: 144.17

MDL number: MFCD00009209

EINECS: 208-728-2

PRODUCT Properties

• Melting point: <25 °C
• Boiling point: 93-94 °C/18 mmHg (lit.)
• Density: 1.016 g/mL at 25 °C (lit.)
• vapor pressure: 11Pa at 25℃
• FEMA: 2442 | ETHYL LEVULINATE
• refractive index: n20/D 1.422(lit.)
• Flash point: 195 °F
• storage temp.: Sealed in dry,Room Temperature
• solubility: H2O: freely soluble
• form: Liquid
• Specific Gravity: 1.01
• color: Clear yellow
• Odor: at 100.00 %. sweet fruity floral berry green pineapple rhubarb
• Odor Type: fruity
• biological source: synthetic
• Water Solubility: Soluble in water.
• Merck: 14,3819
• JECFA Number: 607
• BRN: 507641
• Dielectric constant: 12.0（21℃）
• Major Application: flavors and fragrances
• Cosmetics Ingredients Functions: SKIN CONDITIONING - EMOLLIENT; PERFUMING; SOLVENT
• InChI: 1S/C7H12O3/c1-3-10-7(9)5-4-6(2)8/h3-5H2,1-2H3
• InChIKey: GMEONFUTDYJSNV-UHFFFAOYSA-N
• SMILES: CCOC(=O)CCC(C)=O
• LogP: 0.324 at 20℃
• Surface tension: 33.25mN/m at 293.15K
• CAS DataBase Reference: 539-88-8(CAS DataBase Reference)
• NIST Chemistry Reference: Pentanoic acid, 4-oxo-, ethyl ester(539-88-8)
• EPA Substance Registry System: Pentanoic acid, 4-oxo-, ethyl ester (539-88-8)

Description and Uses

Ethyl levulinate was used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts.

Safety

• Symbol(GHS): GHS07
• Signal word: Warning
• Hazard statements: H315-H319
• Precautionary statements: P264-P280-P302+P352-P305+P351+P338-P332+P313-P337+P313
• Hazard Codes: Xi
• Risk Statements: 36/37/38
• Safety Statements: 24/25
• WGK Germany: 2
• RTECS: OI1700000
• Hazard Note: Irritant
• TSCA: TSCA listed
• HS Code: 29183000
• Storage Class: 10 - Combustible liquids
• Hazard Classifications: Eye Irrit. 2; Skin Irrit. 2