W246215
戊酸乙酯
natural (US), ≥98%, FG
别名:
缬草酸乙酯
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关于此项目
线性分子式:
CH3(CH2)3COOC2H5
化学文摘社编号:
分子量:
130.18
FEMA编号:
2462
Beilstein:
1744680
EC 号:
欧洲委员会编号:
465
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.147
NACRES:
NA.21
Agency:
follows IFRA guidelines
等级
FG
Fragrance grade
Kosher
natural (US)
质量水平
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥98%
折射率
n20/D 1.401 (lit.)
沸点
144-145 °C (lit.)
密度
0.875 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
apple; green; fruity; tropical; pineapple; sweet
SMILES字符串
CCCCC(=O)OCC
InChI
1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3
InChI key
ICMAFTSLXCXHRK-UHFFFAOYSA-N
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一般描述
Ethyl valerate is commonly used as a green apple flavor in food industry.
Optimization of lipase catalyzed synthesis of ethyl valerate, a green apple flavor using response surface methodology (RSM).
Salina MR, et al.
Journal of Environmental Science & Engineering, 5(2) (2011)
Synthesis of the 'green apple ester'ethyl valerate in organic solvents by Candida rugosa lipase immobilized in MBGs in organic solvents: Effects of immobilization and reaction parameters.
Raghavendra T, et al.
Journal of Molecular Catalysis. B, Enzymatic, 63(1), 31-38 (2010)
Covalent immobilization of lipase onto amine functionalized polypropylene membrane and its application in green apple flavor (ethyl valerate) synthesis.
Bayramo?lu G, et al.
Process. Biochem., 46(1), 372-378 (2011)
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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