Ethyl levulinate

Chemical properties

clear yellowish liquid

Chemical properties

Ethyl levulinate has an ethereal, fruity, green, sweet, pineapple, apple, rhubarb odor.

Occurrence

Reported found in white bread, roasted onion, wheat bread, cognac, malt whiskey, grape wines, cocoa, bilberry wine, Bourbon vanilla and cherimoya (Annona cheremolia Mill.).

The Uses of Ethyl levulinate

Ethyl levulinate is used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts

The Uses of Ethyl levulinate

Solvent for cellulose acetate and starch ethers, flavoring.

The Uses of Ethyl levulinate

Ethyl levulinate was used to develop a preparative HPLC method to preserve wine aromas and isolates fruity characteristics of red wine aroma extracts.

Preparation

Usually obtained by direct esterification of levulinic acid with ethanol and H2SO4 in benzene or in toluene; also in the presence of HCI in ethanol; other methods starting from glucose, fructose and others are of less importance.

Definition

ChEBI: Ethyl levulinate is an oxo carboxylic acid.

Taste threshold values

Taste characteristics at 40 ppm: fruity, green, waxy and melon.

Synthesis Reference(s)

The Journal of Organic Chemistry, 59, p. 486, 1994 DOI: 10.1021/jo00081a034
Synthetic Communications, 8, p. 279, 1978 DOI: 10.1080/00397917808065622

General Description

Ethyl levulinate is diluent for biodiesel fuels with high saturated fatty acid content.

Flammability and Explosibility

Not classified

Safety Profile

A skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes

Purification Methods

Stir the ester with Na2CO3 and charcoal, filter and distil. It is freely soluble in H2O and EtOH [IR, NMR: Sterk Monatsh Chem 99 1770 1968, Thomas & Schuette J Am Chem Soc 53 2328 1931, Cox & Dodds J Am Chem Soc 55 3392 1933]. [Beilstein 3 IV 1562.]