Record Information
Version1.0
Creation date2010-04-08 22:05:43 UTC
Update date2020-09-17 15:35:58 UTC
Primary IDFDB003240
Secondary Accession NumbersNot Available
Chemical Information
FooDB NameEthyl acetate
DescriptionAcetic acid-ethyl ester or ethyl acetate, also known as 1-acetoxyethane or acetic ester, belongs to the class of organic compounds known as carboxylic acid esters. These are carboxylic acid derivatives in which the carbon atom from the carbonyl group is attached to an alkyl or an aryl moiety through an oxygen atom (forming an ester group). Ethyl acetate is a clear, colorless liquid. It is an ester of acetic acid and ethanol. It is found in essentially all organisms, from bacteria to yeast, to plants to humans. Ethyl acetate has an ethereal, sweet or fruity odor with a sweet, grape or cherry taste. Ethyl acetate is present in confectionery (it is used in artificial fruit essences), perfumes, and fruits. In perfumes, it evaporates quickly, leaving only the scent of the perfume on the skin. Ethyl acetate is found in many fruits such as pineapples, and sweet oranges and in a lower concentration in safflowers. It has also been detected, but not quantified in, several different foods, such as oxheart cabbages, agaves, chervils, peaches (var.), cereal crops, radishes, fruit juices, beer, wine, spirits etc. Ethyl acetate is the most common ester in wine, being the product of acetic acid and ethanol generated during fermentation. The aroma of ethyl acetate is most intense in younger wines and contributes towards the general perception of 'fruitiness' in wine. Industrially, it is used as a solvent in glues, nail polish removers, and in the decaffeination process of tea and coffee. It is widely used as an organic solvent because of its low cost, low toxicity, and agreeable odor. It is also used in paints as an activator or hardener and for colour and inks used to mark fruit or vegetables. In the field of entomology, ethyl acetate is an effective asphyxiant for use in insect collecting and study. Because it is not hygroscopic, ethyl acetate also keeps the insect soft enough to allow proper mounting suitable for a collection. In a killing jar charged with ethyl acetate, the vapors will kill the collected (usually adult) insect quickly without destroying it. Ethyl acetate has very low toxicity, however overexposure to ethyl acetate may cause irritation of the eyes, nose, and throat.
CAS Number141-78-6
Structure
Thumb
Synonyms
SynonymSource
1-acetoxyethanebiospider
Acetate ethyl esterGenerator
Acetate, ethyl esterGenerator
Acetic acid ethyl esterbiospider
Acetic acid, ethyl esterbiospider
Acetic esterdb_source
Acetic etherbiospider
Acetic-acid-ethylesterbiospider
Acetidinbiospider
Acetoxyethanebiospider
Acetyl esterChEBI
AcOEtChEBI
CH3-CO-O-CH3ChEBI
Dibutylaminebiospider
EssigesterChEBI
EssigsaeureethylesterChEBI
Ethyl acetic acidGenerator
Ethyl acetic esterbiospider
Ethyl ester of acetic acidbiospider
Ethyl ethanoatedb_source
Ethyl ethanoic acidGenerator
EthylacetatChEBI
EthylazetatChEBI
EtOAcChEBI
Vinegar naphthaChEBI
Predicted PropertiesNot Available
Chemical FormulaC4H8O2
IUPAC name
InChI IdentifierInChI=1S/C4H8O2/c1-3-6-4(2)5/h3H2,1-2H3
InChI KeyXEKOWRVHYACXOJ-UHFFFAOYSA-N
Isomeric SMILESCCOC(C)=O
Average Molecular Weight88.1051
Monoisotopic Molecular Weight88.0524295
Classification
ClassificationNot classified
Ontology
Disposition

Route of exposure:

Source:

Biological location:

Role

Environmental role:

Industrial application:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 54.53%; H 9.15%; O 36.32%DFC
Melting Point-83.6 oC
Boiling PointNot Available
Experimental Water Solubility80 mg/mL at 25 oCBANERJEE,S (1984)
Experimental logP0.73HANSCH,C ET AL. (1995)
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
DensityNot Available
Refractive IndexNot Available
Spectra
Spectra
EI-MS/GC-MSNot Available
MS/MSNot Available
NMRNot Available
ChemSpider ID8525
ChEMBL IDCHEMBL14152
KEGG Compound IDC00849
Pubchem Compound ID8857
Pubchem Substance IDNot Available
ChEBI ID27750
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB31217
CRC / DFC (Dictionary of Food Compounds) IDCTW40-O:CTW40-O
EAFUS ID1132
Dr. Duke IDACETIC-ACID-ETHYL-ESTER|ETHYL-ACETATE
BIGG IDNot Available
KNApSAcK IDC00001308
HET IDEEE
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet ID141-78-6
GoodScent IDrw1004691
SuperScent ID8857
Wikipedia IDEthyl_acetate
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / Bioactivities
DescriptorIDDefinitionReference
anti spasmodic52217 Any substance introduced into a living organism with therapeutic or diagnostic purpose.DUKE
carminativeDUKE
central nervous system depressant35470 A class of drugs producing both physiological and psychological effects through a variety of mechanisms involving the central nervous system.DUKE
flavor48318 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.DUKE
respirotoxic52209 A role played by the molecular entity or part thereof which causes the development of a pathological process.DUKE
stimulantDUKE
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
pineapple
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
anise
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
balsam
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
ethereal
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
fruity
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
sweet
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
weedy
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
green
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSshow
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.