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Merck
CN

W364428

Sigma-Aldrich

乙酸2-甲基丁酯

greener alternative

natural, ≥95%, FG

别名:

2-methyl-1-butyl acetate, Acetic acid 2-methylbutyl ester

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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
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens

等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

方案

≥95%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

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

致敏芳香化合物

no known allergens

环保替代产品分类

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

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

象形图

Flame

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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访问文档库

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

商品

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.

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