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安全信息

W205532

Sigma-Aldrich

乙酸异戊酯

greener alternative

natural, ≥97%, FCC, FG

别名:

乙酸异戊酯, 3-甲基-1-丁醇乙酸酯, 醋酸异戊酯

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About This Item

线性分子式:
CH3COOCH2CH2CH(CH3)2
CAS号:
123-92-2
分子量:
130.18
FEMA编号:
2055
Beilstein:
1744750
EC 号:
204-662-3
欧洲委员会编号:
214
MDL编号:
MFCD00008946
UNSPSC代码:
12164502
PubChem化学物质编号:
24900822
Flavis编号:
9.024
NACRES:
NA.21
性状检查:
banana; fruity; sweet
等级:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

蒸汽密度

4.5 (vs air)

蒸汽压

5 mmHg ( 25 °C)

方案

≥97%

表单

liquid

自燃温度

680 °F

expl. lim.

7.5 %

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.4 (lit.)

沸点

142 °C/756 mmHg (lit.)

mp

−78 °C (lit.)

溶解性

ethanol: soluble 1ml/3ml, clear, colorless (60%ethanol)

密度

0.876 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

, Aligned

性状检查

banana; fruity; sweet

SMILES字符串

CC(C)CCOC(C)=O

InChI

1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3

InChI key

MLFHJEHSLIIPHL-UHFFFAOYSA-N

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相关类别

一般描述

乙酸异戊酯是日本清酒（Ginjo-shu）吟酿口感的主要成分。其可对多种微生物进行灭活。 脂肪酶催化乙酸乙酯在n-己烷中进行酯交换合成乙酸异戊酯的研究已有报道 它是啤酒中存在的风味活性化合物。
我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品，在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。

应用


  • Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.：通过顶空固相微萃取-气相色谱/质谱(HS-SPME-GC/MS)和化学计量法，研究非酿酒酵母对啤酒风味的影响。鉴定出乙酸异戊酯是影响风味品质的重要物质，可增强啤酒的果味和甜味(Cao et al., 2024)。

  • Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.：研究不同品种高粱对四川小曲白酒风味的影响。发现乙酸异戊酯是影响白酒果味的关键挥发性物质(Ma et al., 2024)。

象形图

Flame
GHS02

警示用语：

Warning

危险声明

H226

危险分类

Flam. Liq. 3

补充剂危害

EUH066

储存分类代码

3 - Flammable liquids

WGK

WGK 1

闪点(°F)

91.4 °F - closed cup

闪点(°C)

33 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS2647
SHBR0435
SHBP2224
SHBP8925
SHBN3006

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M Rizzi et al.
Enzyme and microbial technology, 14(9), 709-714 (1992-09-01)
Isoamyl acetate was synthesized by lipase-catalyzed transesterification of ethyl acetate in n-hexane. The selectivity and rates of ester formation decreased when water content of the immobilized enzyme exceeded 3% (w/w). Experimental observations clearly indicate that the substrates as well as
Carrier-free, continuous primary beer fermentation.
Pires EJ, et al.
Journal of the Institute of Brewing, 120(4), 500-506 (2014)
Dharmendra S Dheeman et al.
Bioresource technology, 102(3), 3373-3379 (2010-12-15)
An extracellular thermostable lipase from Amycolatopsis mediterranei DSM 43304 has been purified to homogeneity using ammonium sulphate precipitation followed by anion exchange chromatography and hydrophobic interaction chromatography. This protocol resulted in a 398-fold purification with 36% final recovery. The purified
Atsushi Ugajin et al.
PloS one, 7(3), e32902-e32902 (2012-03-21)
Anti-predator behaviors are essential to survival for most animals. The neural bases of such behaviors, however, remain largely unknown. Although honeybees commonly use their stingers to counterattack predators, the Japanese honeybee (Apis cerana japonica) uses a different strategy to fight
M J Prud'homme et al.
Neuroscience, 162(4), 1287-1298 (2009-05-30)
Food odours are major determinants for food choice, and their detection depends on nutritional status. The effects of different odour stimuli on both behavioural responses (locomotor activity and sniffing) and Fos induction in olfactory bulbs (OB) were studied in satiated
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