W271918
2-甲基丁酸甲酯
≥98%, FCC, FG
别名:
Methyl 2-methylbutanoate
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关于此项目
线性分子式:
CH3CH2CH(CH3)COOCH3
化学文摘社编号:
分子量:
116.16
FEMA Number:
2719
Council of Europe no.:
2085
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.483
EC Number:
212-778-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1720409
Organoleptic:
fruity; ethereal
Grade:
FG
Kosher
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-甲基丁酸甲酯, ≥98%, FCC, FG
grade
FG
Kosher
SMILES string
CCC(C)C(=O)OC
InChI
1S/C6H12O2/c1-4-5(2)6(7)8-3/h5H,4H2,1-3H3
InChI key
OCWLYWIFNDCWRZ-UHFFFAOYSA-N
biological source
synthetic
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
assay
≥98%
refractive index
n20/D 1.393 (lit.)
bp
115 °C (lit.)
density
0.88 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
fruity; ethereal
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General description
Methyl 2-methylbutyrate is an important odor-active constituent of pineapple, apple, cantaloupe, cucumber and strawberries.
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
89.6 °F - closed cup
flash_point_c
32 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Within-season volatile and quality differences in stored fresh-cut cantaloupe cultivars.
Beaulieu JC.
Journal of Agricultural and Food Chemistry, 53(22), 8679-8687 (2005)
Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis
Schieberle P, et al.
Journal of Food Science, 55(1), 193-195 (1990)
Stir bar sorptive extraction (SBSE)-enantio-MDGC-MS-a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries.
Kreck M, et al.
European Food Research and Technology, 213(4), 389-394 (2001)
Determination of potent odorants in apple by headspace gas dilution analysis.
Komthong P, et al.
LWT--Food Science and Technology, 39(5), 472-478 (2006)
Yukiko Tokitomo et al.
Bioscience, biotechnology, and biochemistry, 69(7), 1323-1330 (2005-07-26)
By application of aroma extract dilution analysis (AEDA) to an aroma distillate prepared from fresh pineapple using solvent-assisted flavor evaporation (SAFE), 29 odor-active compounds were detected in the flavor dilution (FD) factor range of 2 to 4,096. Quantitative measurements performed
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