W222208
异丁酸
≥99%, FCC, FG
别名:
2-甲基丙酸
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关于此项目
线性分子式:
(CH3)2CHCO2H
化学文摘社编号:
分子量:
88.11
FEMA Number:
2222
Council of Europe no.:
6
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.006
EC Number:
201-195-7
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
635770
Organoleptic:
butter; acidic; rancid
Grade:
FG, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 172.515
vapor density
3.04 (vs air)
vapor pressure
1.5 mmHg ( 20 °C)
assay
≥99%
autoignition temp.
824 °F
expl. lim.
10 %
refractive index
n20/D 1.393 (lit.)
bp
153-154 °C (lit.)
mp
−47 °C (lit.)
density
0.95 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
butter; acidic; rancid
SMILES string
CC(C)C(O)=O
InChI
1S/C4H8O2/c1-3(2)4(5)6/h3H,1-2H3,(H,5,6)
InChI key
KQNPFQTWMSNSAP-UHFFFAOYSA-N
General description
Isobutyric acid is a volatile fatty acid that can be used as a flavoring agent. It occurs naturally in Ceratonia siliqua L. The gum obtained from the kernels of this species is used as a thickener in the food industry.
Application
- Isobutyric acid enhances the anti-tumour effect of anti-PD-1 antibody.: This study presents groundbreaking research on how isobutyric acid can enhance the efficacy of anti-PD-1 antibodies, offering significant implications for improving cancer immunotherapy treatments (Murayama et al., 2024).
Biochem/physiol Actions
10ppm 时的气味
15ppm 时的味道
Other Notes
天然存在：罗马洋甘菊、草莓、乳制品。
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Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
131.0 °F - closed cup
flash_point_c
55 °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
Manipulation of colonic bacteria and volatile fatty acid production by dietary high amylose maize (amylomaize) starch granules
Wang X, et al
Journal of Applied Microbiology, 93(3), 390-397 (2002)
Effect of temperature on isobutyric acid loss during roasting of carob kibble
Berna A, et al
Journal of Agricultural and Food Chemistry, 45(10), 4084-4087 (1997)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 1463-1464 (1997)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W222208-SAMPLE-K | 04061837508936 |
| W222208-5KG-K | 04061838191168 |
| W222208-10KG-K | 04061838179715 |
| W222208-25KG-K | 04061838191151 |
| W222208-1KG-K | 04061837508929 |