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Merck
CN

W218715

Sigma-Aldrich

丁酸异丁酯

natural, ≥98%, FCC, FG

别名:

2-Methylpropyl butanoate, 2-Methylpropyl butyrate, Isobutyl butanoate, NSC 406938

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关于此项目

线性分子式:
CH3CH2CH2CO2CH2CH(CH3)2
CAS Number:
539-90-2
分子量:
144.21
FEMA编号:
2187
EC 号:
208-729-8
欧洲委员会编号:
269c
MDL编号:
MFCD00027134
UNSPSC代码:
12164502
PubChem化学物质编号:
24900901
Flavis编号:
9.043
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

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等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

300
400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

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

蒸汽密度

5 (vs air)

方案

≥98%

折射率

n20/D 1.403 (lit.)

沸点

157-158 °C (lit.)

密度

0.861 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

性状检查

berry; fruity; sweet

SMILES字符串

CCCC(=O)OCC(C)C

InChI

1S/C8H16O2/c1-4-5-8(9)10-6-7(2)3/h7H,4-6H2,1-3H3

InChI key

RGFNRWTWDWVHDD-UHFFFAOYSA-N

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相关类别

一般描述

Isobutyl butyrate is an aliphatic ester that can be used as a food flavoring agent. It is one of the volatile flavor compounds produced in ripening bananas.

象形图

FlameEnvironment
GHS02,GHS09

警示用语：

Warning

危险声明

H226,H411

危险分类

Aquatic Chronic 2 - Flam. Liq. 3

储存分类代码

3 - Flammable liquids

WGK

WGK 2

闪点(°F)

114.8 °F - closed cup

闪点(°C)

46 °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
SHBP7197
SHBL8607
SHBL5504
SHBL3497
MKCG3986

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访问文档库

Burdock GA
Encyclopedia of Food and Color Additives, 1, 1447-1448 (1997)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 1447-1448 (1997)
Optimization of solid-phase microextraction analysis for studying the change of headspace flavor compounds of banana during ripening
Liu TT & Yang TS
Journal of Agricultural and Food Chemistry, 50(4), 653-657 (2002)
Production of volatiles by ripening bananas.
Macku C & Jennings WG
Journal of Agricultural and Food Chemistry, 35(5), 845-848 (1987)
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage

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