W205532
乙酸异戊酯
natural, ≥97%, FCC, FG
别名:
乙酸异戊酯, 3-甲基-1-丁醇乙酸酯, 醋酸异戊酯
选择尺寸
关于此项目
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
vapor density
4.5 (vs air)
vapor pressure
5 mmHg ( 25 °C)
assay
≥97%
autoignition temp.
680 °F
expl. lim.
7.5 %
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
refractive index
n20/D 1.4 (lit.)
bp
142 °C/756 mmHg (lit.)
mp
−78 °C (lit.)
solubility
ethanol: soluble 1ml/3ml, clear, colorless (60%ethanol)
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
greener alternative category
, Aligned
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
Application
- Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.：通过顶空固相微萃取-气相色谱/质谱(HS-SPME-GC/MS)和化学计量法，研究非酿酒酵母对啤酒风味的影响。鉴定出乙酸异戊酯是影响风味品质的重要物质，可增强啤酒的果味和甜味(Cao et al., 2024)。
- Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.：研究不同品种高粱对四川小曲白酒风味的影响。发现乙酸异戊酯是影响白酒果味的关键挥发性物质(Ma et al., 2024)。
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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