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Merck
CN
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文件

安全信息

W242713

Sigma-Aldrich

丁酸乙酯

greener alternative

natural, ≥98%, FCC, FG

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别名:
Butyric acid ethyl ester
线性分子式:
CH3CH2CH2C(O)OC2H5
CAS号:
105-54-4
分子量:
116.16
FEMA编号:
2427
Beilstein:
506331
EC 号:
203-306-4
欧洲委员会编号:
264c
MDL编号:
MFCD00009394
UNSPSC代码:
12164502
PubChem化学物质编号:
24901067
Flavis编号:
9.039
NACRES:
NA.21

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 (vs air)

蒸汽压

15.5 mmHg ( 25 °C)

检测方案

≥98%

自燃温度

865 °F

环保替代产品特性

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

折射率

n20/D 1.392 (lit.)

bp

120 °C (lit.)

mp

−93 °C (lit.)

密度

0.875 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

ethereal; fruity; pineapple; sweet

SMILES字符串

CCCC(=O)OCC

InChI

1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3

InChI key

OBNCKNCVKJNDBV-UHFFFAOYSA-N

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相关类别

一般描述

Ethyl butyrate is mainly used as a flavor ester for its pineapple-like flavor. It is one of the main volatile components identified in orange juices.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

应用


  • Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.: Investigates the transfer dynamics of aroma compounds from food products, essential for optimizing food packaging materials to preserve flavor integrity (Dury-Brun C et al., 2007).


象形图

Flame
GHS02

警示用语：

Warning

危险声明

H226

危险分类

Flam. Liq. 3

WGK

WGK 1

个人防护装备

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

法规信息

危险化学品

分析证书(COA)

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Production of flavor esters by immobilized lipase.
Gillies B, et al.
Biotechnology Letters, 9(10), 709-714 (1987)
Comparison of volatile flavor components in fresh and processed orange juices.
Nisperos-Carriedo MO & Shaw PE
Journal of Agricultural and Food Chemistry, 38(4), 1048-1052 (1990)
Barbara Cerf-Ducastel et al.
Physiology & behavior, 81(3), 389-396 (2004-05-12)
A protocol suited to the investigations of odor-taste interactions in a functional magnetic resonance imaging (fMRI) scanner is described and results that confirm the validity of that protocol are presented. Stimuli were dissolved in water and presented to the mouth
Geraldine Savary et al.
Journal of agricultural and food chemistry, 54(3), 665-671 (2006-02-02)
Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with
Montserrat Mestres et al.
Journal of agricultural and food chemistry, 54(5), 1814-1821 (2006-03-02)
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory
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