{"ymdb_id":"YMDB01385","created_at":"2011-07-25T20:31:14.000Z","updated_at":"2016-09-08T18:36:37.000Z","name":"Ethyl butanoate","cas":"105-54-4","state":"Liquid","melting_point":"-98 oC","description":"Ethyl butanoate (ethyl butyrate) is a volatile ethyl ester found in alcoholic beverages and produced during fermentation by yeast. Ethyl esters are formed by the reaction of ethanol with a fatty acid. Ethyl butanoate is responsible for apple-like aromas, pineapple aromas and blue cheese aromas. The concentrations of ethyl ester decrease over time as an alcoholic beverage ages due to spontaneous hydrolysis.","experimental_water_solubility":"4.9 mg/mL at 20 oC [RIDDICK,JA et al. (1986)]","experimental_logp_hydrophobicity":null,"location":"extracellular","synthesis_reference":null,"chebi_id":"17968","hmdb_id":null,"kegg_id":null,"pubchem_id":"7762","cs_id":"7475","foodb_id":null,"wikipedia_link":"Ethyl_butyrate","biocyc_id":"BUTYRIC_ACID","iupac":"ethyl butanoate","traditional_iupac":"ethyl butyrate","logp":"1.4244608083333332","pka":null,"alogps_solubility":"1.18e+01 g/l","alogps_logp":"1.80","alogps_logs":"-0.99","acceptor_count":"1","donor_count":"0","rotatable_bond_count":"4","polar_surface_area":"26.3","refractivity":"31.389300000000002","polarizability":"13.242371345550172","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-7.032015147854505","pka_strongest_acidic":null,"bioavailability":"1","number_of_rings":"0","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["Butanoic acid, ethyl ester","Butyric acid, ethyl ester","Butyric ester","Butyric ether","ethyl 1-butyrate","ethyl butanoate (ethyl butyrate)","Ethyl butyrate","Ethyl ester of butanoic acid","Ethyl n-butanoate","Ethyl n-butyrate","n-Butyric acid ethyl ester"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":11261997,"citation":"Vianna, E., Ebeler, S. E. (2001). \"Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry.\" J Agric Food Chem 49:589-595."},{"pubmed_id":20151225,"citation":"Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., Bekatorou, A. (2010). \"A new process for wine production by penetration of yeast in uncrushed frozen grapes.\" Appl Biochem Biotechnol 162:1109-1121."},{"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":[]}