所有图片(1)
About This Item
线性分子式:
CH3CH=CHCOOC2H5
CAS号:
FEMA编号:
3486
EC 号:
欧洲委员会编号:
2244
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.248
NACRES:
NA.21
性状检查:
caramel; pungent; rum; sweet
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
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
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
≥96%
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
caramel; pungent; rum; sweet
SMILES字符串
O(CC)C(=O)\C=C\C
InChI
1S/C6H10O2/c1-3-5-6(7)8-4-2/h3,5H,4H2,1-2H3/b5-3+
InChI key
ZFDIRQKJPRINOQ-HWKANZROSA-N
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一般描述
Ethyl trans-2-butenoate is a volatile flavor compound found in fruits such as cashew apple, African star apple, naranjilla fruit and sweet passion fruit.
应用
- Comparison of the Fruit Volatile Profiles of Five Muscadine Grape Cultivars (Vitis rotundifolia Michx.) Using HS-SPME-GC/MS Combined With Multivariate Statistical Analysis.: This study details the analysis of volatile profiles in different Muscadine grape cultivars, providing insight into their chemical compositions during various stages of fruit development, which could be crucial for enhancing flavor and aroma in food products (Deng et al., 2021).
- Effects of methanogenic inhibitors on methane production and abundances of methanogens and cellulolytic bacteria in in vitro ruminal cultures.: This study explores the reduction of methane emissions through the use of inhibitors, contributing to more sustainable agricultural practices and environmental conservation (Zhou et al., 2011).
警示用语：
Danger
危险声明
危险分类
Eye Irrit. 2 - Flam. Liq. 2
储存分类代码
3 - Flammable liquids
WGK
WGK 2
闪点(°F)
35.6 °F - closed cup
闪点(°C)
2 °C - closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis).
Mamede AM, et al.
Journal of Chemistry (2017)
Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique.
Garruti DS, et al.
Journal of the Science of Food and Agriculture, 83(14), 1455-1462 (2003)
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)
Headspace solid-phase microextraction gas chromatography?mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum).
Lasekan O, et al.
Food Chemistry, 141(3), 2089-2097 (2013)
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