跳转至内容
Merck
CN

W218626

丁酸丁酯

greener alternative

natural, ≥98%, FCC, FG

别名:

Butanoic acid butyl ester, Butyl butanoate, Butyric acid butyl ester

登录 查看组织和合同定价。

选择尺寸

关于此项目

线性分子式:
CH3CH2CH2COO(CH2)3CH3
化学文摘社编号:
109-21-7
分子量:
144.21
FEMA Number:
2186
Council of Europe no.:
268c
UNSPSC Code:
12164502
PubChem Substance ID:
24900899
Flavis number:
9.042
EC Number:
203-656-8
NACRES:
NA.21
MDL number:
MFCD00009450
Beilstein/REAXYS Number:
1747101
Organoleptic:
green; fruity; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

主要文件

查看所有文档
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助

SMILES string

CCCCOC(=O)CCC

InChI

1S/C8H16O2/c1-3-5-7-10-8(9)6-4-2/h3-7H2,1-2H3

InChI key

XUPYJHCZDLZNFP-UHFFFAOYSA-N

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117

assay

≥98%

greener alternative product characteristics

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

sustainability

Greener Alternative Product

Quality Level

300, 400

bp

164-165 °C (lit.)

density

0.869 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Aligned

organoleptic

green; fruity; sweet

正在寻找类似产品? 访问 产品对比指南

相关类别

Application

  • Recruitment of Hippodamia variegata by active volatiles from Glycyrrhiza uralensis and Alhagi sparsifolia plants infested with Aphis atrata.: This research explores the role of butyl butyrate as a volatile compound in attracting predatory insects to plants infested with aphids. The study provides valuable insights into plant-insect interactions and the potential use of natural volatiles in integrated pest management (Jiang et al., 2024).

signalword

Warning

存储类别

3 - Flammable liquids

flash_point_f

124.9 °F - closed cup

flash_point_c

51.6 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

pictograms

Flame
GHS02

hcodes

H226

Hazard Classifications

Flam. Liq. 3

法规信息

危险化学品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT2312
SHBR4664
SHBR8228
SHBP2346
SHBN5182

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Ana I S Brígida et al.
Applied biochemistry and biotechnology, 146(1-3), 173-187 (2008-04-19)
An agroindustrial residue, green coconut fiber, was evaluated as support for immobilization of Candida antarctica type B (CALB) lipase by physical adsorption. The influence of several parameters, such as contact time, amount of enzyme offered to immobilization, and pH of
Ariela Veloso de Paula et al.
Applied biochemistry and biotechnology, 160(4), 1146-1156 (2009-03-06)
Seven food grade commercially available lipases were immobilized by covalent binding on polysiloxane-polyvinyl alcohol (POS-PVA) hybrid composite and screened to mediate reactions of industrial interest. The synthesis of butyl butyrate and the interesterification of tripalmitin with triolein were chosen as
F Borzeix et al.
Enzyme and microbial technology, 14(10), 791-797 (1992-10-01)
The kinetics of butyl butyrate synthesis by a lipase from Mucor miehei in different types of organic media were investigated. The three systems studied were a microaqueous medium containing enzyme in suspension in hexane, a water-hexane two-phase system, and reverse
Corjan van den Berg et al.
Biotechnology and bioengineering, 110(1), 137-142 (2012-07-27)
The recovery of 1-butanol from fermentation broth is energy-intensive since typical concentrations in fermentation broth are below 20 g L(-1). To prevent butanol inhibition and high downstream processing costs, we aimed at producing butyl esters instead of 1-butanol. It is
Andrew S French et al.
Chemical senses, 32(7), 681-688 (2007-06-15)
Sensory receptors often receive strongly dynamic, or time varying, inputs in their natural environments. Characterizing their dynamic properties requires control and measurement of the stimulus over a frequency range that equals or exceeds the receptor response. Techniques for dynamic stimulation
查看所有相关文献

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系客户支持