所有图片(1)
About This Item
线性分子式:
(CH3)2CHCH2COOH
CAS号:
分子量:
102.13
FEMA编号:
3102
Beilstein:
1098522
EC 号:
欧洲委员会编号:
8
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
8.008
NACRES:
NA.21
性状检查:
cheese; fatty; acidic; sour
等级:
FG
Halal
Halal
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
蒸汽压
0.38 mmHg ( 20 °C)
方案
≥99%
自燃温度
824 °F
折射率
n20/D 1.403 (lit.)
沸点
175-177 °C (lit.)
mp
−29 °C (lit.)
密度
0.925 g/mL at 20 °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
cheese; fatty; acidic; sour
SMILES字符串
CC(C)CC(O)=O
InChI
1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)
InChI key
GWYFCOCPABKNJV-UHFFFAOYSA-N
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一般描述
Isovaleric acid is the main volatile flavor constituent of Swiss cheese and beer. It has been identified as the key odor-active compound responsible for "Brett" flavor in wine.
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1 - Skin Corr. 1B
储存分类代码
8A - Combustible corrosive hazardous materials
WGK
WGK 1
闪点(°F)
176.0 °F - Pensky-Martens closed cup
闪点(°C)
80 °C - Pensky-Martens closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
What is" Brett"(Brettanomyces) flavor?: A preliminary investigation.
ACS Symp. Ser., 714, 96?115-96?115 (1998)
The flavour of beer?a review.
Journal of the Institute of Brewing, 76(5), 486-495 (1970)
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese.
Thierry A, et al.
International dairy journal, 14(9), 801-807 (2004)
Kei Urano et al.
The FEBS journal, 277(21), 4452-4463 (2010-11-03)
The isovaleric acid-emanating silkworm mutant skunk (sku) was first studied over 30 years ago because of its unusual odour and prepupal lethality. Here, we report the identification and characterization of the gene responsible for the sku mutant. Because of its specific
Haiyan Wu et al.
Journal of hazardous materials, 172(1), 196-201 (2009-08-01)
The effect of pH in the range of 3.0-11.0 on anaerobic fermentation of primary sludge (PS) was investigated at room temperature. The experimental results showed that the concentrations of soluble chemical oxygen demands (SCOD), soluble protein and carbohydrate and short-chain
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