W242810

异丁酸乙酯

Name: 异丁酸乙酯
Brand: ALDRICH

natural, ≥98%, FCC, FG

别名:

2-methyl propionic acid ethyl ester, Ethyl 2-methylpropanoate, Ethyl isobutanoate

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线性分子式:

(CH₃)₂CHCOOC₂H₅

化学文摘社编号:

97-62-1

分子量:

116.16

FEMA Number:

2428

Council of Europe no.:

288c

UNSPSC Code:

12164502

PubChem Substance ID:

24901069

Flavis number:

9.413

EC Number:

202-595-4

NACRES:

NA.21

MDL number:

MFCD00009165

Beilstein/REAXYS Number:

773846

Organoleptic:

fruity; ethereal; sweet

Grade:

FG
Fragrance grade
Halal
Kosher
natural

Agency:

follows IFRA guidelines
meets purity specifications of JECFA

Food allergen:

no known allergens

主要文件

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产品名称

异丁酸乙酯, natural, ≥98%, FCC, FG

SMILES string

CCOC(=O)C(C)C

InChI

1S/C6H12O2/c1-4-8-6(7)5(2)3/h5H,4H2,1-3H3

InChI key

WDAXFOBOLVPGLV-UHFFFAOYSA-N

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

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

vapor density

4.01 (vs air)

vapor pressure

40 mmHg ( 33.8 °C)

assay

≥98%

greener alternative product characteristics

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

sustainability

Greener Alternative Product

refractive index

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

density

0.865 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Aligned

organoleptic

fruity; ethereal; sweet

Quality Level

300
400

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wgk

WGK 2

pictograms

GHS02

signalword

Danger

hcodes

H225

pcodes

P210 - P370 + P378 - P403 + P235

Hazard Classifications

Flam. Liq. 2

存储类别

3 - Flammable liquids

flash_point_f

68.0 °F - closed cup

flash_point_c

20 °C - closed cup

ppe

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

法规信息

危险化学品

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历史批次信息供参考:

分析证书(COA)

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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement.

Philippe Renault et al.

International journal of food microbiology, 207, 40-48 (2015-05-24)

The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation procedure

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.

Georgia Lytra et al.

Food chemistry, 194, 196-200 (2015-10-17)

Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Amélie Slegers et al.

Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)

Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Stéphanie Rollero et al.

Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)

Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used

Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.

Pascal Fuchsmann et al.

Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01)

To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and

异丁酸乙酯

natural, ≥98%, FCC, FG

选择尺寸

关于此项目

主要文件

属性

产品名称

SMILES string

InChI

InChI key

grade

agency

reg. compliance

vapor density

vapor pressure

assay

greener alternative product characteristics

sustainability

refractive index

bp

density

application(s)

documentation

food allergen

fragrance allergen

greener alternative category

organoleptic

Quality Level

相关类别

安全信息

wgk

pictograms

signalword

hcodes

pcodes

Hazard Classifications

存储类别

flash_point_f

flash_point_c

ppe

法规信息

文件

分析证书(COA)

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