W271918
2-甲基丁酸甲酯
≥98%, FCC, FG
别名:
Methyl 2-methylbutanoate
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关于此项目
线性分子式:
CH3CH2CH(CH3)COOCH3
化学文摘社编号:
分子量:
116.16
FEMA Number:
2719
Council of Europe no.:
2085
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.483
EC Number:
212-778-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1720409
Organoleptic:
fruity; ethereal
Grade:
FG
Kosher
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-甲基丁酸甲酯, ≥98%, FCC, FG
grade
FG
Kosher
SMILES string
CCC(C)C(=O)OC
InChI
1S/C6H12O2/c1-4-5(2)6(7)8-3/h5H,4H2,1-3H3
InChI key
OCWLYWIFNDCWRZ-UHFFFAOYSA-N
biological source
synthetic
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
assay
≥98%
refractive index
n20/D 1.393 (lit.)
bp
115 °C (lit.)
density
0.88 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
fruity; ethereal
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General description
Methyl 2-methylbutyrate is an important odor-active constituent of pineapple, apple, cantaloupe, cucumber and strawberries.
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
89.6 °F - closed cup
flash_point_c
32 °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
Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis
Schieberle P, et al.
Journal of Food Science, 55(1), 193-195 (1990)
Within-season volatile and quality differences in stored fresh-cut cantaloupe cultivars.
Beaulieu JC.
Journal of Agricultural and Food Chemistry, 53(22), 8679-8687 (2005)
Stir bar sorptive extraction (SBSE)-enantio-MDGC-MS-a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries.
Kreck M, et al.
European Food Research and Technology, 213(4), 389-394 (2001)
Determination of potent odorants in apple by headspace gas dilution analysis.
Komthong P, et al.
LWT--Food Science and Technology, 39(5), 472-478 (2006)
Yukiko Tokitomo et al.
Bioscience, biotechnology, and biochemistry, 69(7), 1323-1330 (2005-07-26)
By application of aroma extract dilution analysis (AEDA) to an aroma distillate prepared from fresh pineapple using solvent-assisted flavor evaporation (SAFE), 29 odor-active compounds were detected in the flavor dilution (FD) factor range of 2 to 4,096. Quantitative measurements performed
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