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Back in the day, butyric acid carried a reputation no one quite envied. The pungent smell hit you hard, and even in a chemistry class, no one volunteered to be near an open flask. Yet, someone saw potential in this molecule. Mixing butyric acid with alcohols creates a family known as butyric acid esters. These chemicals carry far more dignity than their ancestor. Their roles span from food flavoring to biofuel additives. The transformation story of butyric acid esters outpaces their humble beginnings in nineteenth-century organic chemistry labs, growing with every discovery about esters and their uses. Chemists cracked ways to tweak molecular structures, boosting what esters bring to each industry. Butyric acid esters took off thanks to two traits: they smell like pineapples or apricots when assembled right, and their solubility adapts when necessary. From flavor chemists to fuel technologists, those who know the story of esters recognize their potential in each fresh application.
If you’ve ever cracked open a snack packet and wondered why it tastes fruity, there’s a chance butyric acid esters played a role. Chemists craft esters by combining butyric acid and simple alcohols in controlled environments, often using catalysts to set the reaction pace and achieve cleaner results. In food, they turn up as flavor enhancers, lending buttery or fruity notes with low doses. In perfumes and cosmetics, their pleasant aroma masks less aromatic ingredients. Feed additives take advantage of their digestibility benefits, helping boost animal gut health. Meanwhile, biofuel innovators turn to these esters to help engines burn cleaner and improve lubricity. Each field pulls on butyric acid esters’ unique blend of aroma, function, and biocompatibility. Despite skepticism rooted in butyric acid’s infamous odor, chemists refine their processes to ensure only esters with intended, pleasant aromas end up in food or consumer products.
Not every molecule gets to influence taste, smell, or fuel performance, butyric acid esters do so by design. These colorless to pale yellow liquids, often possessing a sweet, fruity scent, remind many of pineapple or apricot, far from the stench of raw butyric acid. Their volatility makes them perfect for flavor or fragrance work, since a little disperses quickly. Compared to other esters, their solubility in water varies by their alcohol component, creating a sliding scale of compatibility. Density usually sits just below water, and boiling points hover in manageable ranges, letting manufacturers store and handle these chemicals without extreme measures. These esters’ reactivity lines up with others in their class—the ester bond stays intact in neutral conditions but cracks under strong acid or base, returning to butyric acid and its parent alcohol.
Industry has set tight guidelines on how to handle, label, and ship these esters. Regulatory bodies care about purity, absence of non-esterified butyric acid, and trace solvents. Food-grade butyric acid esters pass tests for residual contaminants and achieve flavor strength standards. Cosmetic versions undergo stability and allergenic assessments, and feed additive forms meet digestibility and safety trials. Labeling rules force transparency about content, source, and intended use—no shortcuts allowed, especially for additives in food or pharma products. For anyone who’s dug into technical paperwork on butyric acid esters, the language demands careful reading, and those in production must keep documentation tight to satisfy audits. From batch numbers to manufacturing dates and traceability, regulators want it all.
A trip inside a specialty chemicals plant shows how simple chemistry can power wide-scale production. Butyric acid esters typically arise through Fischer esterification, where butyric acid and an alcohol react in the presence of strong acid. Plant operators carefully control temperature and pressure, because over-cooking the mixture risks forming unwanted byproducts. Modern reactors recover maximum ester in short cycles, and distillation removes excess water, pushing the reaction toward completion. Crude product gets washed and purified, often through repeated distillations, to meet the specs set by buyers in food, pharma, or industry. Each tweak in process conditions shapes purity, aroma, and stability, so batches get tested for scent, color, and performance—and most paths leave as little free butyric acid as possible.
At its core, making a butyric acid ester stays straightforward—mix butyric acid and an alcohol, add acid, apply heat, and watch esters form. Tweaking steric bulk or branching in the alcohol changes more than flavor: boiling points, solubility, and metabolic behavior shift with structure. Downstream, developers can introduce targeted chemical changes to esters. Transesterification, for example, swaps out one alcohol for another, letting engineers pivot from one market need to another without starting from scratch. In biochemistry, researchers hydrolyze butyric acid esters to study enzyme function or gut health. In energy labs, partial hydrogenation or oxidation creates building blocks for specialty fuels, lubricants, or surfactants. The chemistry doesn’t rest after esterification—tinkerers and problem-solvers keep drawing new branches from that base reaction, each yielding new opportunity or solving a nagging problem.
Esters like ethyl butyrate, methyl butyrate, and butyl butyrate all share a butyric acid backbone with different alcohols tacked on, and commercial catalogs often list them under flavor and fragrance chemicals. Ethyl butyrate’s pineapple-like aroma earns it a frequent spot in candy recipes, while butyl butyrate draws interest in fragrance blends. Lab protocol sometimes uses systematic nomenclature, such as “butanoic acid ethyl ester,” more common in patent literature or regulatory filings. The naming mix signals a classic challenge in specialty chemicals: buyers, regulators, and scientists can each know the same compound differently, so clear communication remains key to avoid confusion—or a costly batch mistake.
Few in the chemical industry forget their first whiff of raw butyric acid. Even with the more pleasant esters, workers don’t take chances. Handling protocols keep air monitoring tight and protective gear mandatory, since inhalation or skin contact with concentrated liquids causes irritation. Storage areas require decent ventilation and careful spill planning. Food and pharma facilities know cross-contamination risks, so cleaning regimes get religious attention. Waste streams undergo purification because chemical residues might spark both regulatory and PR headaches. For end users, dosage matters—too much in a flavor or feed additive can overwhelm a product, and labeling mistakes trigger recalls that no one wants. Safety data sheets run long, but these precautions pay off, turning even the smelliest chemistry into safe workplace routines.
Real-world applications drive demand for butyric acid esters. In food, chefs and scientists alike seek esters for fruit and dairy flavorings, building complexity or restoring flavor lost in processing. Bakers lean on them for buttery notes, and beverage brands mimic tropical scents in soft drinks or spirits. Livestock feed researchers appreciate the gut health boost, using targeted esters to encourage microbial balance or deliver nutrients where they matter most. Engines running on biofuels blended with certain esters burn smoother, lowering pollutant output for cleaner air. Farmers working to reduce methane emissions in cattle have started to look toward feed esters as a piece of the solution. Even perfumers and essential oil blenders value these esters for their bright top notes. These practical benefits show up on store shelves, in laboratories, even in renewable energy pilot plants.
Many fields keep an eye on butyric acid esters for fresh answers to ongoing puzzles. Biochemists run trials to see how gut bacteria utilize butyric acid esters versus their acid ancestor, tracking inflammation, immune response, and energy absorption. In feed science, studies measure weight gain and digestion efficiency, looking for esters that survive the stomach and do their job in the intestines. Industrial labs aim to stretch the performance envelope, seeking blends that offer higher biofuel yields or faster breakdown in the environment. Renewable energy technologists hope to fit certain esters into drop-in fuel blends, sidestepping engine modifications altogether. Food researchers continue to profile how low-dose esters interact with different matrices, fine-tuning their use for natural and artificial flavor claims. No one discipline owns the future for butyric acid esters—progress grows wherever researchers spot an unanswered question or a new application no one thought possible fifteen years ago.
Safe use of butyric acid esters in foods, feeds, or consumer goods depends on clear toxicity data. Animal studies, reviewed by regulators in multiple countries, offer reassurance for the most common esters at regulated dosage levels. Acute toxicity runs low, and breakdown products—alcohol and butyric acid—usually get metabolized efficiently by humans and animals. Questions remain at very high exposure or with long-term use, so new research continues to probe endocrine and developmental endpoints. Consumer trust also relies on these updates: food and fragrance companies know any injury or scare tied to a flavor additive erodes brand reputation as fast as it makes headlines. Risk assessment teams work to evaluate cumulative exposures, sensitive populations, and potential for allergenic response, keeping product releases inside well-mapped safety limits.
Butyric acid esters attract visionaries in both established industries and new sectors. The push for renewable and biodegradable chemicals shifts attention to bio-based ester production—fermentation plants and green synthesis routes show up in patent filings, hinting at supply chains less vulnerable to price shocks or petrochemical constraints. Food brands seeking clean-label status push suppliers to cut solvents and avoid artificial traces in their flavor blends. Feed and agriculture research hunt for esters that boost animal health or curb emissions, hoping to ease pressure from regulators and environmental advocates. Engine designers look for lubricant esters with heat resistance for electric motor gears or novel fuels for next-gen combustion systems. Sustainable cosmetic formulations invite biocompatible esters that offer luxury experiences without health trade-offs. Whether shaped by regulatory shifts, tastes for sustainable ingredients, or new technologies, the course of butyric acid esters promises surprises no previous decade could have outlined. Careful science, market feedback, and creative chemistry together write the next chapters of this story.
Walk past a candy shelf or open a bottle of fruit-flavored soda. You’re in for a sensory treat—much of it owes its appeal to butyric acid esters. These compounds serve as go-to ingredients for flavorists and product developers. Butyric acid itself doesn’t smell pleasant, but link it with different alcohols, and the pungency transforms into the essence of pineapple, apricot, or even apple. Food manufacturers rely on these esters to mimic and boost the flavors of jams, yogurts, baked goods, and ice cream. As someone who reads food labels and tastes the difference between natural and artificial, it’s easy to spot the impact. Flavor houses turn to butyric acid esters because they hit those high fruity notes that make processed treats recognizable and crave-worthy.
Most perfumes on store shelves use esters from butyric acid. Their volatility and gentleness stand out—no heavy, lingering notes that overwhelm the senses. Perfumers reach for these esters to add depth to floral or tropical perfumes, as well as household products like detergents and air fresheners. Aftershave and shampoo formulas use them too. The backbone of modern fragrances leans on aroma chemicals, and butyric esters have a sweet, almost creamy undertone that makes scents smoother and less synthetic. It’s fascinating how a base molecule, nasty-smelling on its own, morphs into something fresh and inviting with the right chemistry.
Factories don’t stop at flavor and fragrance. In livestock nutrition, butyric acid esters support gut health and feed efficiency. Poultry and pig farmers noticed improved digestion and weight gains after adding the right esters to animal feed. Direct feeding of butyric acid proves harsh and impractical—the stench turns animals (and farm workers) off, but these esters get around the smell and bitterness. They break down slowly in the gut, directly providing energy for the cells lining the intestine. Scientific studies track measurable drops in gut disease cases and better growth rates, bringing clear value to the agriculture sector. Efficiency here affects the price and quality of meat and eggs at the grocery store.
The pharmaceutical world also taps into the potential of butyric acid esters. They act as prodrugs—compounds designed to improve the delivery or effect of medicine. Once inside the body, the ester breaks apart, releasing the active part exactly where it’s needed. Some treatments for colon problems and cystic fibrosis use this approach. Chemists like this sneakiness—they can mask bad flavors or smells, and time the release of drugs, all by tinkering with a basic ester.
Plastic makers and paint manufacturers seek greener, less toxic solvents. Some butyric acid esters answer that call. They substitute the usual harsh chemicals found in inks, paints, coatings, and adhesives, reducing issues with fumes on shop floors or in packaging plants. Sustainability drives this trend—companies look for renewable feedstocks to make plasticizers and softeners for flexible plastics. These esters sometimes deliver that, with less environmental baggage than traditional options. From my own experience with household paints, reduced odor truly changes the game—painting feels safer and less suffocating.
Growing global demand brings new questions. Safety in production and handling matters—to workers, animals, and consumers. Also, rules around synthetic flavorings, animal feed supplements, and plasticizers differ across countries. As more companies chase cleaner labels and less waste, research pushes for new production methods, such as fermentation from food waste or bio-based alcohols. Watching this space, it’s clear that butyric acid esters have plenty of room to grow, driving innovation in both traditional and emerging industries while calling for a careful look at long-term impacts.
The world’s food shelves hold more ingredients than most people realize. Among flavor boosters and shelf-life extenders, butyric acid esters often show up in ingredient lists for baked goods, dairy products, candies, and processed foods. Behind fancy names like ethyl butyrate or methyl butyrate, these esters add buttery, fruity, or sweet aromas to familiar snacks. The question that comes up: does the safety data back up their widespread use?
Many fruits and dairy fermented foods create butyric acid esters naturally. For example, some cheeses get their unique strong smells from these molecules. Food manufacturers replicate that process in controlled environments, using well-understood chemical reactions, to make food-grade versions. These esters get included in flavor blends not just for taste but to mimic natural foods efficiently and at lower cost.
Scientists and food safety authorities have studied these esters for decades. The U.S. Food and Drug Administration lists several butyric acid esters, like ethyl butyrate, as “generally recognized as safe” (GRAS) for use in food. Similarly, the European Food Safety Authority and other regulatory groups confirm their safety within set usage levels. In practice, this means chemists routinely test for purity and impurities, so unsafe by-products do not end up in food.
Toxicology data backs up the safety claims. At typical levels in food, there’s little evidence that butyric acid esters pose a risk. These molecules break down into substances the human body already handles—fatty acids and alcohols. The metabolic pathways for breaking them down are well-understood. Eating realistic amounts would not overload the system or cause buildup. That said, most published health risks appear when people are exposed to much higher levels than any found in normal diets.
Even with regulatory clearance and scientific consensus, some folks worry about “chemicals” hiding in everyday foods. This concern often grows out of synthetic origins, “long” ingredient names, or viral stories about artificial flavorings. Having worked in a kitchen and studied food chemistry, I’ve seen many chefs shy away from ingredients that sound “industrial.” Still, many of these ingredients, including butyric acid esters, copy what already happens in nature.
Problems can pop up if manufacturers cut corners or if there’s a lack of oversight. Purity matters—a poorly refined batch could carry unwanted flavors or contaminants. Also, some people might react to ultra-processed foods because of added esters, but often the bigger culprit is overall diet quality or other allergens. Transparency helps. If food labels clearly spell out what’s inside, and companies back up claims with third-party certifications, trust can rebuild.
For anyone concerned, choosing fresh foods and cooking from scratch can cut exposure not just to butyric acid esters, but to a whole range of additives. At the same time, it makes sense for curious eaters to push companies toward full traceability and for scientists to keep reviewing long-term safety data as recipes and diets evolve.
Flavors shape the way food feels in the mouth, even before the first bite. Butyric acid esters have a hand in this world. Food companies use these esters to create fruity notes—think of that thick, ripe smell in pineapple-flavored candy or those playful banana undertones in bubblegum. Experience in food science shows a single molecule will turn a flat product into something you can’t easily forget. Studies point out that butyric acid esters, such as ethyl butyrate and methyl butyrate, rank among the top picks for the flavor industry, simply because they smell and taste like real fruit.
Perfumers, whether working on a luxury cologne or a freshener for your car, find magic in butyric acid esters. They don’t just smell pleasant—they bring a ripe, juicy sweetness that forms the core of many fragrance blends. Anyone who has blended ingredients knows that it’s tough to get that ‘real fruit’ sensation with synthetic options, but butyric acid esters nail it. Look at the history of fragrances and you’ll spot them behind the lush scent of some of the most popular brands. The International Fragrance Association has even devoted extensive research to these mild, accessible molecules.
Feed manufacturers add butyric acid esters to animal diets to boost gut health and animal growth. Anyone who’s worked on a farm will recognize the importance of healthy pigs or poultry. Butyric acid esters break down inside the animal and encourage the right bacteria to grow, helping young animals gain weight and resist disease. The European Food Safety Authority has acknowledged their contribution to reducing antibiotic use in livestock, a big step for animal welfare and food safety. Peer-reviewed papers show positive results, and many nutritionists recommend butyric acid esters in piglet or chick starter feeds.
Butyric acid itself comes with a strong, cheesy smell. It tastes awful too. That doesn’t fly for pharmaceutical formulations. By turning it into esters, researchers can tuck away the rough taste and deliver its proven benefits to patients. Hospitals and clinics use butyric acid esters to support digestive health and manage inflammation, especially for people dealing with specific gut disorders. Drug manufacturers like these esters for improved patient compliance and for targeting the release of butyric acid in the intestine. Data from clinical trials shows promising results for targeted therapies using these compounds.
The world doesn’t usually see the way shoes, tires, or flexible plastics get made. But walk into any manufacturing plant or lab, and you’ll find butyric acid esters in bottles alongside big-name chemicals. Factories turn to these esters for their solvent properties, which help dissolve dyes or soften synthetic materials. These applications might not appear glamorous, but the demand keeps growing—especially as industries look to safer and less volatile chemicals. Trade associations have flagged butyric acid esters as lower-toxicity options in certain plasticizer applications, an important issue as consumer safety standards keep rising worldwide.
Working in the feed industry and dabbling a bit in food tech, I’ve had my fair share of run-ins with butyric acid esters. These compounds crop up in everything from animal nutrition to flavorings and even in niche pharmaceuticals. Shelf life comes up often, not just as a regulatory buzzword but as a genuine concern. If you’re working with products that rely on butyric acid esters, ignoring the need for proper shelf life management throws a wrench into quality, safety, and business performance.
Based on years of handling samples, warehouse audits, and customer reports, I’ve seen exactly how storage conditions affect shelf life. Butyric acid esters are sensitive to moisture, light, and elevated temperatures. A poorly sealed container sitting next to a steam line in June won’t last nearly as long as a drum tucked away in a temperature-controlled storeroom. Oxidation kicks in faster than many expect, especially if the packaging doesn’t offer solid protection. Once the ester breaks down, you’re no longer getting the intended effect—only a less potent, sometimes rancid-smelling byproduct.
Manufacturers put a typical shelf life of 12 to 24 months on their labels, based on data from stability trials. Companies like Perstorp and Eastman support this with real world testing—samples are stored at 25°C and 60% humidity, then checked for purity and volatility over time. I’ve noticed clients often assume this figure is fixed, but it’s more of an educated guess that depends on good storage practices. Leave a bag open for a few weeks or store it under direct sunlight and the shelf life shrinks fast.
Too many distributors skip periodic quality checks, betting that if a drum isn’t leaking, it’s perfectly fine. I’ve opened plenty of drums that looked fine externally, only to find degraded material inside. Simple tests like gas chromatography or IR spectroscopy uncover issues before a batch finds its way into end-use products. In smaller companies, sensory checks—smell and color—can also flag potential issues, though these require some experience. Implementing a strict first-in, first-out policy helps keep older stock rotating out at a steady rate, reducing the chances of spoilage.
The stakes aren’t trivial. Compromised esters in animal feed reduce palatability and may cause refusals. In foods and flavors, even small chemical changes render a product unsuitable, which leads to recalls or customer complaints. For anyone managing inventory, routine testing and rotation become crucial parts of the job.
I’ve found that proactive suppliers offer their customers clear storage guidelines—cool, dry location, tightly sealed containers, and no exposure to direct sunlight. It’s not rocket science, and yet the most issues I’ve seen stem from neglecting these basics. Investing in airtight drums, proper labeling with batch numbers, and regular staff training have all paid off in preventing avoidable losses.
The market keeps getting more demanding, especially with animal feed regulations tightening across regions. More buyers ask for documentation of storage conditions and batch histories. Traceability builds trust and, frankly, helps when something goes wrong. Quick access to supplier records limits the scope of recalls and protects brand reputation.
Butyric acid esters only deliver value when they remain stable from factory to end user. If shelf life isn’t respected, both profit margins and customer trust take a hit. Real-world experience shows that treating shelf life as more than a number—combining good habits, routine checks, and strong supplier partnerships—pays off every time.
Butyric acid esters pop up in a lot more places than most people think. They add flavor to foods, help with fragrances, and even end up in some animal feed solutions. These esters carry a reputation for a strong, sometimes pungent odor, along with a degree of chemical reactivity. People who work with them often remember the smell, even more than the chemical formula. Many have walked into a storage room only to wish someone had double-checked the seals on the containers.
I’ve never forgotten my first time opening a poorly sealed flask of butyric acid ester—just a tiny crack in the lid, and the whole lab smelled like rancid butter for days. Besides the smell, exposure risks and quality changes hit hard if things go wrong. Air and moisture act fast, turning what could be a valuable ingredient into something that can cause both safety issues and big losses.
Most esters react to water and won’t take kindly to heat or open sunlight. Uncapped or leaky containers lead to more than strong odors. They can cause skin or eye irritation. Accidental inhalation, even in small amounts, isn’t pleasant and should never be shrugged off.
Anyone handling butyric acid esters should focus on airtight, chemical-resistant containers—think glass, Teflon-lined, or high-density polyethylene. I always check for compatibility: some plastics swell or degrade, which means any old bottle won’t cut it. If there’s doubt, a quick call to the container supplier usually saves a lot of headaches later.
Keep these esters in a cool, out-of-the-way place—ideally locked, well away from direct sunlight and heating vents. I treat light and heat as silent thieves, robbing purity and shortening shelf life. Temperature swings can loosen seals or cause condensation inside containers. For the best results, steady cool temperatures—around 10–20°C—work best. It pays to check if the ester you’re dealing with has its own quirks, since formulas differ based on the alcohol used in the ester.
Don’t overlook labels. I’ve seen accidents and ruined batches because someone missed a simple warning or expiration date. Labels should show the chemical, the concentration, hazard phrases, and storage date. A quick glance saves time and builds responsibility in shared work environments.
Too many stories start with “I thought it would be fine for just one night.” Open containers or temporary vessels might seem convenient, but short-term shortcuts lead to long-term regrets. Spills travel via vapors: what leaks in the storage closet can end up all over the facility by morning. Dedicated shelves, secondary containment trays, and clear separation from oxidizing agents or acids keep accidents in check. Facilities that stay organized see fewer mistakes and lower insurance claims.
Material safety data sheets stick around for a reason. Folks often roll their eyes, but those sheets outline exactly what to do in a pinch—whether that’s a spill, fire, or exposure. Trust me, it’s better to know where the emergency eyewash is, instead of scrambling when something goes wrong.
Sharing what works in real storage—the right containers, periodic checks, a no-shortcuts mindset—beats cleaning up a mess later. Safe, consistent habits build trust among lab teams, protect product quality, and keep everyone breathing a bit easier, literally and figuratively.
| Names | |
| Preferred IUPAC name | Butyl butanoate |
| Other names |
Butanoic acid esters Butyric esters Butyrates Esterified butyric acid |
| Pronunciation | /ˈbjuː.tɪr.ɪk ˈæs.ɪd ˈɛs.tərz/ |
| Identifiers | |
| CAS Number | 107-92-6 |
| Beilstein Reference | Beilstein Reference 1720243 |
| ChEBI | CHEBI:51714 |
| ChEMBL | CHEMBL14260 |
| ChemSpider | 137445 |
| DrugBank | DB09121 |
| ECHA InfoCard | 03b88af5-94a0-42b6-b8be-72828b99e419 |
| EC Number | 3.1.1.23 |
| Gmelin Reference | Gmelin 3867 |
| KEGG | C00417 |
| MeSH | D001977 |
| PubChem CID | 33020 |
| RTECS number | **EB5425000** |
| UNII | 7Y6I1Y8WYN |
| UN number | UN2528 |
| CompTox Dashboard (EPA) | DTXSID6022100 |
| Properties | |
| Chemical formula | C8H16O2 |
| Molar mass | 88.11 g/mol |
| Appearance | Colorless or light yellow oily liquid |
| Odor | fruity |
| Density | 0.96 g/cm3 |
| Solubility in water | slightly soluble |
| log P | 0.79 |
| Vapor pressure | 0.43 mmHg (at 20°C) |
| Acidity (pKa) | 4.82 |
| Refractive index (nD) | 1.4350 |
| Viscosity | 5 - 20 mPa·s (20°C) |
| Dipole moment | 1.70 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 389.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -560.9 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -2644.8 kJ/mol |
| Pharmacology | |
| ATC code | A16AX01 |
| Hazards | |
| GHS labelling | GHS02, GHS07 |
| Pictograms | GHS05,GHS07 |
| Signal word | Warning |
| Hazard statements | H315: Causes skin irritation. H319: Causes serious eye irritation. H335: May cause respiratory irritation. |
| Precautionary statements | P280, P261, P305+P351+P338, P304+P340, P312 |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | 110°C |
| Autoignition temperature | 285 °C |
| Explosive limits | 1.8% - 10.3% |
| Lethal dose or concentration | LD50 (oral, rat): 13,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): 17,300 mg/kg (rat, oral) |
| NIOSH | UU1300000 |
| PEL (Permissible) | PEL: 0.005 ppm |
| REL (Recommended) | 200 mg/kg |
| Related compounds | |
| Related compounds |
Methyl butyrate Ethyl butyrate Propyl butyrate Isopropyl butyrate Butyl butyrate Isobutyl butyrate Pentyl butyrate Hexyl butyrate |
