生物来源
synthetic
质量水平
等级
FG
Halal
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
蒸汽压
0.38 mmHg ( 20 °C)
方案
≥99%
自燃温度
824 °F
折射率
n20/D 1.403 (lit.)
沸点
175-177 °C (lit.)
mp
−29 °C (lit.)
密度
0.925 g/mL at 20 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
cheese; fatty; acidic; sour
SMILES字符串
CC(C)CC(O)=O
InChI
1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)
InChI key
GWYFCOCPABKNJV-UHFFFAOYSA-N
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一般描述
Isovaleric acid is the main volatile flavor constituent of Swiss cheese and beer. It has been identified as the key odor-active compound responsible for "Brett" flavor in wine.
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1 - Skin Corr. 1B
储存分类代码
8A - Combustible corrosive hazardous materials
WGK
WGK 1
闪点(°F)
176.0 °F - Pensky-Martens closed cup
闪点(°C)
80 °C - Pensky-Martens closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
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