等级
analytical standard
质量水平
蒸汽密度
4 (vs air)
蒸汽压
15.5 mmHg ( 25 °C)
检测方案
≥99.5% (GC)
自燃温度
865 °F
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.392 (lit.)
n20/D 1.393
bp
120 °C (lit.)
mp
−93 °C (lit.)
密度
0.875 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
格式
neat
SMILES字符串
CCCC(=O)OCC
InChI
1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3
InChI key
OBNCKNCVKJNDBV-UHFFFAOYSA-N
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一般描述
丁酸乙酯属于酯类，通常用作商品化食品中的增味剂。
应用
丁酸乙酯可用作定量测定橙子精油样品中分析物的分析参考标准品，并已被用作不同色谱技术测定干白葡萄酒和甜白葡萄酒中分析物的参考标准品。
有关合适仪器技术的更多信息，请参考产品分析证书。如需进一步支持，请联系技术服务部门。
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警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
WGK
WGK 1
闪点(°F)
closed cup
闪点(°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
Identification of aroma active compounds in orange essence oil using gas chromatography?olfactometry and gas chromatography?mass spectrometry
Hognadottir A and Rouseff.LR
Journal of Chromatography A, 998(1-2), 201-211 (2003)
Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography
Rodriguez-Bencomo JJ, et al.
Journal of Chromatography A, 963(1-2), 213-223 (2002)
Citrus Essential Oils: Flavor and Fragrance (2011)
Barbara Cerf-Ducastel et al.
Physiology & behavior, 81(3), 389-396 (2004-05-12)
A protocol suited to the investigations of odor-taste interactions in a functional magnetic resonance imaging (fMRI) scanner is described and results that confirm the validity of that protocol are presented. Stimuli were dissolved in water and presented to the mouth
Montserrat Mestres et al.
Journal of agricultural and food chemistry, 54(5), 1814-1821 (2006-03-02)
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory
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