生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
检测方案
≥97%
折射率
n20/D 1.42 (lit.)
bp
170 °C (lit.)
密度
1.017 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
性状检查
grape; green; fruity
SMILES字符串
CCOC(=O)CC(C)O
InChI
1S/C6H12O3/c1-3-9-6(8)4-5(2)7/h5,7H,3-4H2,1-2H3
InChI key
OMSUIQOIVADKIM-UHFFFAOYSA-N
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一般描述
3-羟基丁酸乙酯是葡萄酒的主要香气成分之一。它天然存在于水果中，例如菠萝，罗望子果，caja果和奎东茄。
应用
- Deciphering the immobilization of lipases on hydrophobic wrinkled silica nanoparticles.: This study explores the immobilization of lipases on hydrophobic wrinkled silica nanoparticles, highlighting the potential of these nanoparticles in biocatalysis applications, which can be critical for biochemical synthesis processes involving compounds like Ethyl 3-hydroxybutyrate. (Pota et al., 2024).
- Exploring the Therapeutic Potential of Ethyl 3-Hydroxybutyrate in Alleviating Skeletal Muscle Wasting in Cancer Cachexia.: This research investigates the therapeutic effects of Ethyl 3-hydroxybutyrate in reducing muscle wasting in cancer patients, demonstrating its potential biochemical applications in medical treatments. (Zhou et al., 2023).
- High-Pressure Depolymerization of Poly(lactic acid) (PLA) and Poly(3-hydroxybutyrate) (PHB) Using Bio-Based Solvents: A Way to Produce Alkyl Esters Which Can Be Modified to Polymerizable Monomers.: This study explores the depolymerization of biopolymers using bio-based solvents, resulting in alkyl esters like Ethyl 3-hydroxybutyrate, highlighting its applications in sustainable biochemical processes. (Jašek et al., 2022).
WGK
WGK 3
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Identification of additional pineapple volatiles
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 39(10), 1848-1851 (1991)
Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3?hydroxy aliphatic esters.
Allegrone G & Barbeni M.
Flavour and Fragrance Journal, 7(6), 337-342 (1992)
Volatiles from naranjilla fruit (Solanum quitoense Lam.). GC/MS analysis and sensory evaluation using sniffing GC
Brunke EJ, et al.
Journal of Agricultural and Food Chemistry, 37(3), 746-748 (1989)
Volatile constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.
Torrado A, et al.
Flavour and Fragrance Journal, 10(6), 349-354 (1995)
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic?flame ionisation detection analysis of dichloromethane microextracts.
Ortega C, et al.
Journal of Chromatography A, 923(1), 205-214 (2001)
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