Ethyl levulinateCAS:539-88-8 CAS NO.539-88-8

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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.).
Uses	Solvent for cellulose acetate and starch ethers, flavoring.
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.
Taste threshold values	Taste characteristics at 40 ppm: fruity, green, waxy and melon.
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.]