W217514

乙酸异丁酯

Name: 乙酸异丁酯
Brand: ALDRICH

natural, ≥97%, FCC, FG

别名:

乙酸异丁酯

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线性分子式:

CH₃COOCH₂CH(CH₃)₂

化学文摘社编号:

110-19-0

分子量:

116.16

FEMA Number:

2175

Council of Europe no.:

195c

UNSPSC Code:

12164502

PubChem Substance ID:

24900889

Flavis number:

9.005

EC Number:

203-745-1

NACRES:

NA.21

MDL number:

MFCD00008932

Beilstein/REAXYS Number:

1741909

Organoleptic:

apple; banana; fruity; ethereal; sweet

Grade:

FG
Halal
Kosher
natural

Agency:

meets purity specifications of JECFA

Food allergen:

no known allergens

主要文件

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产品名称

乙酸异丁酯, natural, ≥97%, FCC, FG

bp

115-117 °C (lit.)

mp

−99 °C (lit.)

SMILES string

CC(C)COC(C)=O

InChI key

GJRQTCIYDGXPES-UHFFFAOYSA-N

InChI

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

grade

FG
Halal
Kosher
natural

agency

meets purity specifications of JECFA

reg. compliance

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

vapor density

>4 (vs air)

vapor pressure

15 mmHg ( 20 °C)

assay

≥97%

form

liquid

autoignition temp.

793 °F

expl. lim.

10.5 %

refractive index

n20/D 1.39 (lit.)

pH

6.7 (20 °C, 5 g/L)

density

0.867 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

apple; banana; fruity; ethereal; sweet

Quality Level

300
400

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Biochem/physiol Actions

10ppm 时的味道

General description

Natural occurrence: Apple, banana, cocoa, fig, grape, grape brandy, pear, pineapple, sherry, strawberry and wine.

pictograms

GHS02,GHS07

signalword

Danger

hcodes

H225,H336

pcodes

P210 - P233 - P240 - P241 - P242 - P243

Hazard Classifications

Flam. Liq. 2 - STOT SE 3

target_organs

Central nervous system

存储类别

3 - Flammable liquids

wgk

WGK 1

flash_point_f

71.6 °F - Pensky-Martens closed cup

flash_point_c

22 °C - Pensky-Martens closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

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历史批次信息供参考:

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Burdock GA

Encyclopedia of Food and Color Additives, 1, 1441-1442 (1997)

Microbial production of scent and flavor compounds

Carroll AL, et al

Current Opinion in Biotechnology, 37, 8-15 (2016)

Burdock GA

Encyclopedia of Food and Color Additives, 1, 1441-1442 (1997)

Organoleptic Characteristics of Flavor Materials

Mosciano, G.

Perfumer & Flavorist, 28, 103-103 (2003)

Nasal symptoms and histopathology in a group of spray-painters.

H Hellquist et al.

Acta oto-laryngologica, 96(5-6), 495-500 (1983-11-01)

Industrial workers more and more frequently seek medical advice for nasal and sinus symptoms that they attribute to occupational exposure. The present study comprised 10 paint-sprayers exposed to solvents (primarily toluene and isobutylacetate) and dust. The working environment was checked

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乙酸异丁酯

natural, ≥97%, FCC, FG

选择尺寸

关于此项目

主要文件

属性

产品名称

bp

mp

SMILES string

InChI key

InChI

grade

agency

reg. compliance

vapor density

vapor pressure

assay

form

autoignition temp.

expl. lim.

refractive index

pH

density

application(s)

documentation

food allergen

organoleptic

Quality Level

相关类别

说明

Biochem/physiol Actions

General description

安全信息

pictograms

signalword

hcodes

pcodes

Hazard Classifications

target_organs

存储类别

wgk

flash_point_f

flash_point_c

ppe

法规信息

文件

分析证书(COA)

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