Ethyl propionate

Ethyl propionate is a compound with formula C2H5(C2H5COO). It is the ethyl ester of propionic acid. It has a pineapple-like odor.[2] Some fruits such as kiwis[3] and strawberries[4] contain ethyl propionate in small amounts.

Ethyl propionate
Names
Preferred IUPAC name
Ethyl propanoate
Other names
  • Ethyl propionate
  • n-Ethyl propanoate
  • Propanoic acid ethyl ester
Identifiers
CAS Number
3D model (JSmol)
Beilstein Reference
 506287
ChemSpider
ECHA InfoCard 100.002.993
EC Number
  • 203-291-4
PubChem CID
RTECS number
  • UF3675000
UNII
UN number N119
CompTox Dashboard (EPA)
Properties
Chemical formula
 C5H10O2
Molar mass 102.133 g·mol−1
Appearance Colorless Liquid
Density 0.884325 g/cm3
Melting point −73.6 °C (−100.5 °F; 199.6 K)
Boiling point 98.9 °C (210.0 °F; 372.0 K)
Magnetic susceptibility (χ)
 -66.5·10−6 cm3/mol
Hazards
Safety data sheet [1]
R-phrases (outdated) R10, R18, R36/37/38
NFPA 704 (fire diamond)
2
2
0
Flash point 12 °C (54 °F; 285 K)
Autoignition
temperature
 440 °C (824 °F; 713 K)
Explosive limits 1.9-11 %
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

It is also used in the production of some antimalarial drugs including pyrimethamine.

Ethyl propionate can be synthesized by the Fischer esterification of ethanol and propionic acid:

CH3CH2OH + CH3CH2CO2H → CH3CH2O2CCH2CH3 + H2O

References
  1. "Material Safety Data Sheet : Ethyl propionate" (PDF). Chemblink.com. Retrieved 2015-02-27.
  2. "Ethyl Propionate | Cameo Chemicals | Noaa". Cameochemicals.noaa.gov. Retrieved 2015-02-27.
  3. Bartley, J. P.; Schwede, A. M. (1989). "Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis)". Journal of Agricultural and Food Chemistry. 37 (4): 1023. doi:10.1021/jf00088a046.
  4. Perez, A. G.; Rios, J. J.; Sanz, C.; Olias, J. M. (1992). "Aroma components and free amino acids in strawberry variety Chandler during ripening". Journal of Agricultural and Food Chemistry. 40 (11): 2232. doi:10.1021/jf00023a036.

See also
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