N-Amylacetate

Description

N-Amylacetate · CAS 828-63-7 · C7H14O2. UNII 92Q24NH7AS. Boiling Point: 295 °F at 760 mmHg (USCG, 1999); Boiling Point: 149.2 °C; Boiling Point: 149.00 to 150.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	828-63-7
PubChem CID	12348
Molecular formula	C7H14O2
IUPAC name	pentyl acetate
UNII (FDA)	92Q24NH7AS

Computed Descriptors

Molecular Weight	130.18
XLogP3	1.9
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	5
Exact Mass	130.099379685
Monoisotopic Mass	130.099379685
Topological Polar Surface Area	26.3
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	295 °F at 760 mmHg (USCG, 1999)
Boiling Point	149.2 °C
Boiling Point	149.00 to 150.00 °C. @ 760.00 mm Hg
Boiling Point	149 °C
Boiling Point	295 °F
Boiling Point	148.4 °C @760 [mm Hg]
Boiling Point	301 °F
Melting Point	-70.8 °C
Melting Point	-71 °C
Melting Point	-95 °F

Physical description & handling notes

• N-amyl acetate appears as a mixture of isomers. A clear colorless liquid with a banana-like odor. Flash point varies from 65 °F to 95 °F. Less dense (at 7.2 lb / gal) than water and slightly soluble in water. Hence floats on water. Vapors heavier than air.
• Liquid
• Colorless liquid with a persistent banana-like odor; [NIOSH]
• COLOURLESS LIQUID WITH CHARACTERISTIC ODOUR.
• Colorless liquid with a persistent banana-like odor.
• Colorless liquid

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS Flavoring Agents FLAVOURING_AGENTFood Additives -> CARRIER_SOLVENT: Flavouring Agent JECFA ADI: 0-3 mg/kg bw (1979) No safety concern at current levels of intake when used as a flavouring agent. The 1979 group ADI of 0-3 mg/kg

GHS Hazard Classification

Reported hazard statements	H226, H315, H320, H335, H336, H372, H316

Documented Uses

• Used as a solvent for surface coatings, photographic films, nail polish, printing inks, and fabric finishes; also used as a flavoring agent, an odorant, a dry cleaning agent, and an insecticide; [ACGIH]
• Painting (Solvents) [Category: Paint]
• Textiles (Printing, Dyeing, or Finishing) [Category: Industry]
• Solvent for lacquers and paints, extraction of penicillin, photographic film, leather polishes, nail polish, warning odor, flavoring agent, printing and finishing fabrics, solvent for phosphors in fluorescent lamps.
• USED IN PRE SPOTTING AND SPOTTING IN DRY CLEANING INDUSTRY; MANUFACTURE OF ARTIFICIAL FRUIT FLAVORING AGENTS, USED AS A VEHICLE FOR STIFFENING AGENT IN MANUFACTURE OF STRAW HATS.
• USED TO REMOVE OIL BASE STAINS AND SOLUBLE PLASTICS IN DRY CLEANING.

Synonyms

Amyl acetate; Pentyl acetate; 628-63-7; n-Amyl acetate; N-PENTYL ACETATE; Acetic acid, pentyl ester; Birnenoel; Amyl acetic ester; 1-Pentyl acetate; n-Pentyl ethanoate; Pent-acetate 28; Acetic acid, amyl ester; Amyl acetic ether; Amylazetat; 1-Pentanol acetate; Octan amylu

Frequently Asked Questions

What are the CAS number and molecular formula of N-Amylacetate?

CAS 828-63-7; molecular formula C7H14O2; molecular weight — g/mol.

What other names is N-Amylacetate known by?

Amyl acetate, Pentyl acetate, 628-63-7, n-Amyl acetate, N-PENTYL ACETATE, Acetic acid, pentyl ester.

What is the regulatory status of N-Amylacetate?

Documented regulatory listings: EU Flavoring substances; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS; Flavoring Agents.

Is N-Amylacetate classified as hazardous?

Hazard statements reported: H226, H315, H320, H335, H336.

What are the key physical properties of N-Amylacetate?

Boiling Point: 295 °F at 760 mmHg (USCG, 1999); Boiling Point: 149.2 °C; Boiling Point: 149.00 to 150.00 °C. @ 760.00 mm Hg; Boiling Point: 149 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.