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Merck
CN

W208507

Sigma-Aldrich

异戊酸异戊酯

≥98%, FCC, FG

别名:

Isopentyl 3-methylbutyrate, Isopentyl isovalerate

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About This Item

线性分子式:
(CH3)2CHCH2CO2CH2CH2CH(CH3)2
CAS号:
分子量:
172.26
FEMA编号:
2085
EC 号:
欧洲委员会编号:
458
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.463
NACRES:
NA.21
性状检查:
apple; green; fruity; sweet
等级:
FG
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

等级

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

管理合规性

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

方案

≥98%

杂质

<30% 2-methylbutyl isovalerate

折射率

n20/D 1.412 (lit.)

沸点

192-193 °C (lit.)

密度

0.854 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

性状检查

apple; green; fruity; sweet

SMILES字符串

CC(C)CCOC(=O)CC(C)C

InChI

1S/C10H20O2/c1-8(2)5-6-12-10(11)7-9(3)4/h8-9H,5-7H2,1-4H3

InChI key

XINCECQTMHSORG-UHFFFAOYSA-N

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一般描述

Isoamyl isovalerate is an apple flavor volatile compound mainly found in apple and banana. It is used as a flavoring agent in chewing gums, candies and baked goods.

应用


  • Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer.: This study discusses the use of isoamyl isovalerate in tracking fermentation processes, impacting flavor development in beer production (Richter et al., 2018).

象形图

Environment

危险声明

预防措施声明

危险分类

Aquatic Chronic 2

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

176.0 °F - closed cup

闪点(°C)

80 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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分析证书(COA)

Lot/Batch Number

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Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 278-278 (1971)
Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 278-278 (1971)
Enzymic synthesis of isoamyl isovalerate using immobilized lipase from Rhizomucor miehei: a multivariate analysis
Chowdary GV, et al.
Process. Biochem., 36(4), 331-339 (2000)

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