Butyl Levulinate Cas 2052-15-5 BL

Colorless or straw yellow liquid. Sweet with a slightly pungent caramel like aroma and light millet fragrance; There is a slightly sweet caramel and a bitter herbal taste. Boiling point 238 ℃. Slightly soluble in water, soluble in oil, ethanol, ether, chloroform, and other organic solvents.

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Model:
2052-15-5
Brand:
bosschemical
Code:
2052-15-5

Product Description

Butyl levulinate Basic information
Product Name:	Butyl levulinate
CAS:	2052-15-5
MF:	C9H16O3
MW:	172.22
EINECS:	218-143-4
Mol File:	2052-15-5.mol
Butyl levulinate Chemical Properties
Boiling point	106-108 °C5.5 mm Hg(lit.)
density	0.974 g/mL at 25 °C(lit.)
vapor pressure	5Pa at 25℃
FEMA	2207 \| BUTYL LEVULINATE
refractive index	n20/D 1.427(lit.)
Fp	197 °F
storage temp.	2-8°C
form	clear liquid
color	Colorless to Almost colorless
Specific Gravity	0.974
Odor	at 100.00 %. fruity herbal waxy caramel savory
Odor Type	herbal
biological source	synthetic
Water Solubility	Slightly soluble in water.
JECFA Number	608
InChIKey	ISBWNEKJSSLXOD-UHFFFAOYSA-N
LogP	1.435 at 20℃
Surface tension	31.37mN/m at 293.15K
CAS DataBase Reference	2052-15-5(CAS DataBase Reference)
NIST Chemistry Reference	Pentanoic acid, 4-oxo-, butyl ester(2052-15-5)
EPA Substance Registry System	Butyl levulinate (2052-15-5)

Food flavoring

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Chemical detection methods

Spectroscopic Analysis Methods

Ultraviolet-Vis Spectrophotometry (UV-Vis)
Infrared Spectroscopy (IR/FTIR)
Atomic Absorption Spectroscopy (AAS)
X-ray Fluorescence Spectroscopy (XRF)
Nuclear Magnetic Resonance Spectroscopy (NMR)

Chromatographic Analysis

Gas Chromatography (GC)
High Performance Liquid Chromatography (HPLC)
Ion Chromatography (IC)
Thin Layer Chromatography (TLC)

Mass Spectrometry Analysis

GC-MS / LC-MS/MS: Qualitative and Quantitative Analysis
ICP-MS: Trace Metal Elements (ppb Level)
TOF-MS: Precise Molecular Weight Determination

Electrochemical analysis methods

Polypotentiometric methods
Conductivity methods
Polarographic methods / Voltammetric methods
Coulometric analysis

Thermal Analysis Methods

Thermogravimetric Analysis (TGA)
Differential Scanning Calorimetry (DSC)
Differential Thermal Analysis (DTA)

Classical wet chemical analysis

Titration analysis
Gravity analysis