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Merck
CN

W310204

Sigma-Aldrich

异戊酸

≥99%, FCC, FG

别名:

3-甲基丁酸, 异丙基乙酸

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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

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)

检测方案

≥99%

自燃温度

824 °F

折射率

n20/D 1.403 (lit.)

bp

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.

象形图

Corrosion

警示用语:

Danger

危险声明

危险分类

Eye Dam. 1 - Skin Corr. 1B

WGK

WGK 1

闪点(°F)

176.0 °F

闪点(°C)

80 °C

个人防护装备

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


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What is" Brett"(Brettanomyces) flavor?: A preliminary investigation.
ACS Symp. Ser., 714, 96?115-96?115 (1998)
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese.
Thierry A, et al.
International dairy journal, 14(9), 801-807 (2004)
The flavour of beer?a review.
Journal of the Institute of Brewing, 76(5), 486-495 (1970)
Zoey P Zahorodny Duggan et al.
Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology, 179(6), 783-798 (2009-04-18)
Fat bodies in the heads of toothed whales, which serve to transmit and receive sound, represent extraordinary examples of physiological specialization in adipose tissues among mammals, yet we know surprisingly little about their biochemical composition. We describe the spatial distributions
Wolfgang R Mukabana et al.
Journal of chemical ecology, 38(3), 235-244 (2012-03-20)
Estimating the biting fraction of mosquitoes is of critical importance for risk assessment of malaria transmission. Here, we present a novel odor-based tool that has been rigorously assessed in semi-field assays and traditional African villages for estimating the number of

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