W242705
丁酸乙酯
≥98%, FCC, FG
别名:
Butyric acid ethyl ester
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关于此项目
线性分子式:
CH3CH2CH2C(O)OC2H5
化学文摘社编号:
分子量:
116.16
FEMA Number:
2427
Council of Europe no.:
264
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.039
EC Number:
203-306-4
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506331
Organoleptic:
ethereal; fruity; pineapple; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 182.60
vapor density
4 (vs air)
vapor pressure
15.5 mmHg ( 25 °C)
assay
≥98%
autoignition temp.
865 °F
refractive index
n20/D 1.392 (lit.)
bp
120 °C (lit.)
mp
−93 °C (lit.)
density
0.875 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
ethereal; fruity; pineapple; sweet
SMILES string
CCCC(=O)OCC
InChI
1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3
InChI key
OBNCKNCVKJNDBV-UHFFFAOYSA-N
Application
- Timolol transport from microemulsions trapped in HEMA gels.：研究微乳液药物递送系统，其中丁酸乙酯起到增溶作用(Li CC et al., 2007)。
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
78.8 °F - closed cup
flash_point_c
26 °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
Barbara Cerf-Ducastel et al.
Physiology & behavior, 81(3), 389-396 (2004-05-12)
A protocol suited to the investigations of odor-taste interactions in a functional magnetic resonance imaging (fMRI) scanner is described and results that confirm the validity of that protocol are presented. Stimuli were dissolved in water and presented to the mouth
Geraldine Savary et al.
Journal of agricultural and food chemistry, 54(3), 665-671 (2006-02-02)
Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with
Montserrat Mestres et al.
Journal of agricultural and food chemistry, 54(5), 1814-1821 (2006-03-02)
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W242705-20KG-K | 04061837544545 |
| W242705-SAMPLE-K | 04061837544569 |
| W242705-1KG-K | 04061837544538 |
| W242705-4KG-K | 04061837544552 |