W208507
异戊酸异戊酯
≥98%, FCC, FG
别名:
Isopentyl 3-methylbutyrate, Isopentyl isovalerate
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线性分子式:
(CH3)2CHCH2CO2CH2CH2CH(CH3)2
化学文摘社编号:
分子量:
172.26
FEMA Number:
2085
Council of Europe no.:
458
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.463
EC Number:
211-536-1
NACRES:
NA.21
MDL number:
Organoleptic:
apple; green; fruity; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
SMILES string
CC(C)CCOC(=O)CC(C)C
InChI key
XINCECQTMHSORG-UHFFFAOYSA-N
InChI
1S/C10H20O2/c1-8(2)5-6-12-10(11)7-9(3)4/h8-9H,5-7H2,1-4H3
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
assay
≥98%
impurities
<30% 2-methylbutyl isovalerate
refractive index
n20/D 1.412 (lit.)
bp
192-193 °C (lit.)
density
0.854 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
apple; green; fruity; sweet
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General description
Isoamyl isovalerate is an apple flavor volatile compound mainly found in apple and banana. It is used as a flavoring agent in chewing gums, candies and baked goods.
Application
- Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer.: This study discusses the use of isoamyl isovalerate in tracking fermentation processes, impacting flavor development in beer production (Richter et al., 2018).
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 2
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
176.0 °F - closed cup
flash_point_c
80 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 278-278 (1971)
Enzymic synthesis of isoamyl isovalerate using immobilized lipase from Rhizomucor miehei: a multivariate analysis
Chowdary GV, et al.
Process. Biochem., 36(4), 331-339 (2000)
Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 278-278 (1971)
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