W364401
乙酸2-甲基丁酯
99%, FG
别名:
乙酸-2-甲基-1-丁醇酯, 乙酸-2-甲基丁酯
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关于此项目
线性分子式:
CH3CO2CH2CH(CH3)C2H5
化学文摘社编号:
分子量:
130.18
FEMA Number:
3644
Council of Europe no.:
10762
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.286
EC Number:
210-843-8
NACRES:
NA.21
MDL number:
Organoleptic:
banana; fruity; sweet
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
乙酸2-甲基丁酯, 99%, FG
SMILES string
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
biological source
synthetic
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
99%
refractive index
n20/D 1.401 (lit.)
bp
138 °C/741 mmHg (lit.)
density
0.876 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
banana; fruity; sweet
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General description
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。
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
95.0 °F - closed cup
flash_point_c
35 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
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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