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Merck
CN

W242802

异丁酸乙酯

≥98%, FCC, FG

别名:

Ethyl 2-methylpropanoate

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关于此项目

线性分子式:
(CH3)2CHCOOC2H5
化学文摘社编号:
97-62-1
分子量:
116.16
FEMA编号:
2428
Beilstein:
773846
EC 号:
202-595-4
欧洲委员会编号:
288
MDL编号:
MFCD00009165
UNSPSC代码:
12164502
PubChem化学物质编号:
24901068
Flavis编号:
9.413
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

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生物来源

synthetic

质量水平

300
400

等级

FG
Fragrance grade
Halal
Kosher

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
FDA 21 CFR 172.515

蒸汽密度

4.01 (vs air)

蒸汽压

40 mmHg ( 33.8 °C)

方案

≥98%

折射率

n20/D 1.387 (lit.)

沸点

112-113 °C (lit.)

密度

0.865 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

ethereal; fruity; sweet

SMILES字符串

CCOC(=O)C(C)C

InChI

1S/C6H12O2/c1-4-8-6(7)5(2)3/h5H,4H2,1-3H3

InChI key

WDAXFOBOLVPGLV-UHFFFAOYSA-N

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相关类别

一般描述

Ethyl isobutyrate is a potent odorant in oranges, grapefruit, and Greek virgin olive oils.

应用


  • Recyclable polymeric pi-acid catalyst effective on Mannich-type reaction in water.: This study explores the use of a recyclable polymeric pi-acid catalyst, effective in facilitating Mannich-type reactions in aqueous environments, demonstrating a potential for enhancing green chemistry processes through water-based reactions (Masaki Y et al., 2006).


象形图

Flame
GHS02

警示用语：

Danger

危险声明

H225

危险分类

Flam. Liq. 2

储存分类代码

3 - Flammable liquids

WGK

WGK 2

闪点(°F)

68.0 °F - closed cup

闪点(°C)

20 °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
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ6812
SHBQ1893
SHBN7092
SHBN7091
SHBN3834

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Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.
Buettner A & Schieberle P.
Journal of Agricultural and Food Chemistry, 49(5), 2387-2394 (2001)
Evaluation and quantification of potent odorants of Greek virgin olive oils.
Blekas G & Guth H.
Developments in food science, 37, 419-427 (1995)
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
Buettner A & Schieberle P.
Journal of Agricultural and Food Chemistry, 49(3), 1358-1363 (2001)
Philippe Renault et al.
International journal of food microbiology, 207, 40-48 (2015-05-24)
The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation procedure
Georgia Lytra et al.
Food chemistry, 194, 196-200 (2015-10-17)
Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory
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