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Merck
CN

W205508

乙酸异戊酯

≥95%, FCC, FG

别名:

乙酸异戊酯, 3-甲基-1-丁醇乙酸酯, 醋酸异戊酯

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关于此项目

线性分子式:
CH3COOCH2CH2CH(CH3)2
化学文摘社编号:
123-92-2
分子量:
130.18
FEMA Number:
2055
Council of Europe no.:
214
UNSPSC Code:
12164502
PubChem Substance ID:
24900821
Flavis number:
9.024
EC Number:
204-662-3
NACRES:
NA.21
MDL number:
MFCD00008946
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

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产品名称

乙酸异戊酯, ≥95%, FCC, FG

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

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

Quality Level

300
400

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相关类别

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)。

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。

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

supp_hazards

EUH066

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ1650
SHBQ0363
SHBP1056
STBK3392
STBJ7736

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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)
L-leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs
Myers MJ, et al.
Phytochemistry, 9(8), 1693-1700 (1970)
Dharmendra S Dheeman et al.
Bioresource technology, 102(3), 3373-3379 (2010-12-15)
An extracellular thermostable lipase from Amycolatopsis mediterranei DSM 43304 has been purified to homogeneity using ammonium sulphate precipitation followed by anion exchange chromatography and hydrophobic interaction chromatography. This protocol resulted in a 398-fold purification with 36% final recovery. The purified
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