manzanate (Givaudan)

Full Material List
ethyl 2-methylpentanoate

Identifiers

FEMA 3488
CAS 39255-32-8
EINECS 254-384-1
Synonyms
  • applinate
  • ethyl 2 methyl pentanoate (manzanate)
  • ethyl 2-methyl pentanoate
  • ethyl 2-methyl valerate
  • ethyl 2-methyl-4-pentanoate
  • ethyl 2-methylpentanoate
  • ethyl 2-methylpentanoate (manzanate)
  • ethyl 2-methylpentanoate FCC
  • ethyl 2-methylvalerate
  • ethyl a-methylvalerate
  • ethyl alpha-methyl valerate
  • ethyl-2-methyl pentanoate
  • ethyl-2-methyl pentanoate (manzanate type)
  • ethyl-2-methyl valerate
  • ethyl-2-methylpentanoate
  • ethyl-2-methylvalerate
  • manzanate (Givaudan)
  • mazanate (Tadimety)
  • melon valerate
  • 2- methyl pentanoic acid ethyl ester
  • 2- methylpentanoic acid ethyl ester
  • 2- methylvaleric acid ethyl ester
  • pentanoic acid, 2-methyl-, ethyl ester
JECFA Food Flavoring 214
JECFA Food Additive N/A
DG SANTE Food Flavourings 09.526 ethyl 2-methylvalerate
DG SANTE Food Contact Materials N/A
FDA UNII 405SN8638D
CoE Number 10616
XlogP3-AA N/A
Molecular Weight 144.21392
Molecular Formula C8 H16 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: green Odor Strength:medium ,recommend smelling in a 10.00 % solution or less
  • Substantivity: > 4 hour(s) at 100.00 %
  • fresh fruity green melon apple skin pineapple natural waxy
  • Odor Description:at 10.00 % in dipropylene glycol. fresh fruity green melon apple skin pineapple natural waxyLuebke, William tgsc, (1988)
  • Odor sample from: Quest International
  • fruity green melon waxy fatty
  • Odor Description:Fruity, green, melon and waxy with a fatty nuanceMosciano, Gerard P&F 19, No. 3, 51, (1994)
Odor green
fresh, fruity, green, melon, apple, skin, pineapple, natural, waxy, fatty
Flavor cooling
cooling, green, cucumber, tropical, oily,

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Suppliers

Vigon International

MANZANATE • 503237

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point N/A
Boiling Point 152.00 to 153.00 °C. @ 760.00 mm Hg
Flash Point 105.00 °F. TCC ( 40.56 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 2.906000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.667 (est)
Soluble In
  • alcohol
  • water, 356.7 mg/L @ 25 °C (est)
  • water
Occurrence
  • clover red clover
  • plum fruit
  • wine