{"ymdb_id":"YMDB01425","created_at":"2011-07-25T20:36:16.000Z","updated_at":"2016-09-08T18:36:40.000Z","name":"ethyl 3-hydroxybutanoate","cas":"5405-41-4","state":"Solid","melting_point":null,"description":"Ethyl-3-hydroxybutyrate is a volatile ethyl ester found in wine and produced during fermentation by yeast. Ethyl esters are formed by the reaction of ethanol with a fatty acid. Ethyl-3-hydroxybutyrate is responsible for marshmallow-like aromas. The concentrations of ethyl ester decrease over time as a wine ages due to spontaneous hydrolysis.","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":"extracellular","synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"62572","cs_id":"56334","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"ethyl 3-hydroxybutanoate","traditional_iupac":"ethyl 3-hydroxybutanoate","logp":"0.11569601133333332","pka":null,"alogps_solubility":"2.99e+02 g/l","alogps_logp":"0.39","alogps_logs":"0.35","acceptor_count":"2","donor_count":"1","rotatable_bond_count":"4","polar_surface_area":"46.53","refractivity":"32.9818","polarizability":"14.017304871558679","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-2.620676516506963","pka_strongest_acidic":"15.407232472549236","bioavailability":"1","number_of_rings":"0","rule_of_five":"1","ghose_filter":"0","veber_rule":"0","mddr_like_rule":"0","synonyms":["Butanoic acid, 3-hydroxy-, ethyl ester","Butyric acid, 3-hydroxy-, ethyl ester","CH3CH(OH)CH2C(O)OC2H5","dl-beta-Hydroxy-n-butyric acid ethyl ester","Ethyl 3-hydroxybutyrate","Ethyl beta-hydroxybutyrate","Ethyl dl-3-hydroxybutyrate","Ethyl-dl-beta-hydroxy n-butyrate"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":10552428,"citation":"Antonelli, A., Castellari, L., Zambonelli, C., Carnacini, A. (1999). \"Yeast influence on volatile composition of wines.\" J Agric Food Chem 47:1139-1144."},{"pubmed_id":12236692,"citation":"Patel, S., Shibamoto, T. (2002). \"Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.\" J Agric Food Chem 50:5649-5653."}],"proteins":[]}