Ethyl acetate

An ester that in pure form is a fruity, flammable, colourless, volatile liquid aroma, sparingly soluble in water but miscible with alcohol. It serves as a solvent and in flavourings and perfumes. It occurs naturally in wines and fruits, contributing to their aroma. It is the most abundant ester in wine, contributing fruity lift at low concentrations but nail-polish off-odours above about 150 mg/L — a classic fault marker. As a solvent it extracts decaffeinated coffee and flavours; food-grade specifications limit acidity and non-volatile residues, and its high volatility demands explosion-proof handling.