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关于此项目
线性分子式:
CH3COOCH2CH2CH(CH3)2
化学文摘社编号:
分子量:
130.18
FEMA Number:
2055
Council of Europe no.:
214
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.024
EC Number:
204-662-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1744750
Organoleptic:
banana; fruity; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor density
4.5 (vs air)
vapor pressure
5 mmHg ( 25 °C)
assay
≥95%
form
liquid
autoignition temp.
680 °F
expl. lim.
7.5 %
refractive index
n20/D 1.4 (lit.)
bp
142 °C/756 mmHg (lit.)
mp
−78 °C (lit.)
density
0.876 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
organoleptic
banana; fruity; sweet
SMILES string
CC(C)CCOC(C)=O
InChI
1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3
InChI key
MLFHJEHSLIIPHL-UHFFFAOYSA-N
General description
乙酸异戊酯是香蕉和菠萝蜜的主要挥发性香气成分之一。其也是在葡萄酒发酵过程中形成的。
Application
- Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.:在固态发酵中通过缓慢添加异戊醇提高乙酸异戊酯产量。体现生物技术应用前景(Sainz-Mellado et al., 2023)。
- Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.:利用代谢组学分析椰子水醋的风味和营养价值,发现乙酸异戊酯是主要的风味物质,说明其食品化学重要性(Xu et al., 2022)。
- Green Synthesis of the Flavor Esters with a Marine Candida parapsilosis Esterase Expressed in Saccharomyces cerevisiae.:研究用酿酒酵母表达的海洋来源酯酶通过绿色合成酯类风味物质(包括乙酸异戊酯)。提供一种环保的酯类生产方法(Xue et al., 2020)。
- Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.:利用先进的代谢组学技术区分不同产地白酒,其中乙酸异戊酯是风味分析的重要标志(Song et al., 2020)。
- The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.:研究ATF1基因在乙酸异戊酯生产中的作用,它通过引诱媒介昆虫帮助酵母细胞扩散。具有微生物生态学和芳香物质生产借鉴意义(Christiaens et al., 2014)。
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
91.4 °F - closed cup
flash_point_c
33 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS).
Ong BT, et al
J. Food Compos. Anal., 21(5), 416-422 (2008)
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.
Molina AM, et al.
Applied Microbiology and Biotechnology, 77(3), 675-687 (2007)
Isoamyl acetate?a key fermentation volatile of wines of Vitis vinifera cv Pinotage.
Van Wyk CJ, et al.
American Journal of Enology and Viticulture, 30(3), 167-173 (1979)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W205508-20KG-K | 04061837489556 |
| W205508-1KG-K | 04061837543470 |
| W205508-4KG-K | 04061837543494 |
| W205508-SAMPLE-K | 04061837489563 |
