所有图片(1)
About This Item
线性分子式:
CH3CO2CH2CH(CH3)C2H5
CAS号:
分子量:
130.18
FEMA编号:
3644
EC 号:
欧洲委员会编号:
10762
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.286
NACRES:
NA.21
性状检查:
banana; fruity; 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
方案
99%
折射率
n20/D 1.401 (lit.)
沸点
138 °C/741 mmHg (lit.)
密度
0.876 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
性状检查
banana; fruity; sweet
SMILES字符串
CCC(C)COC(C)=O
InChI
1S/C7H14O2/c1-4-6(2)5-9-7(3)8/h6H,4-5H2,1-3H3
InChI key
XHIUFYZDQBSEMF-UHFFFAOYSA-N
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一般描述
醋酸2-甲基丁酯是一种主要的挥发性芳香化合物，有助于不同品种苹果的特征香气，如皇家嘎拉苹果和斐济苹果。它也天然存在于梨和香蕉中。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
补充剂危害
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
95.0 °F - closed cup
闪点(°C)
35 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Causal effects of aroma compounds on Royal Gala apple flavours.
Young H, et al.
Journal of the Science of Food and Agriculture, 71(3), 329-336 (1996)
Aroma volatile compounds of `Fuji?apples in relation to harvest date and cold storage technology: A comparison of two seasons.
Echeverr?a G, et al.
Postharvest biology and technology, 32(1), 29-44 (2004)
Volatile constituents of Asian pear (Pyrus serotina).
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 40(10), 1925-1929 (1992)
Biogenesis of banana volatiles.
Tressl R & Drawert F.
Journal of Agricultural and Food Chemistry, 21(4), 560-565 (1973)
Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used
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