W310204
异戊酸
≥99%, FCC, FG
别名:
3-甲基丁酸, 异丙基乙酸
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关于此项目
线性分子式:
(CH3)2CHCH2COOH
化学文摘社编号:
分子量:
102.13
FEMA Number:
3102
Council of Europe no.:
8
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.008
EC Number:
207-975-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1098522
Organoleptic:
cheese; fatty; acidic; sour
Grade:
FG
Halal
Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
异戊酸, ≥99%, FCC, FG
SMILES string
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
biological source
synthetic
grade
FG
Halal
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515
vapor pressure
0.38 mmHg ( 20 °C)
assay
≥99%
autoignition temp.
824 °F
refractive index
n20/D 1.403 (lit.)
bp
175-177 °C (lit.)
mp
−29 °C (lit.)
density
0.925 g/mL at 20 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
cheese; fatty; acidic; sour
Quality Level
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General description
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.
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1B
存储类别
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
176.0 °F - Pensky-Martens closed cup
flash_point_c
80 °C - Pensky-Martens closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
What is" Brett"(Brettanomyces) flavor?: A preliminary investigation.
ACS Symp. Ser., 714, 96?115-96?115 (1998)
The flavour of beer?a review.
Journal of the Institute of Brewing, 76(5), 486-495 (1970)
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese.
Thierry A, et al.
International dairy journal, 14(9), 801-807 (2004)
Wolfgang R Mukabana et al.
Journal of chemical ecology, 38(3), 235-244 (2012-03-20)
Estimating the biting fraction of mosquitoes is of critical importance for risk assessment of malaria transmission. Here, we present a novel odor-based tool that has been rigorously assessed in semi-field assays and traditional African villages for estimating the number of
Zoey P Zahorodny Duggan et al.
Journal of comparative physiology. B, Biochemical, systemic, and environmental physiology, 179(6), 783-798 (2009-04-18)
Fat bodies in the heads of toothed whales, which serve to transmit and receive sound, represent extraordinary examples of physiological specialization in adipose tissues among mammals, yet we know surprisingly little about their biochemical composition. We describe the spatial distributions
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