Merck
CN

W310204

Sigma-Aldrich

异戊酸

≥99%, FCC, FG

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别名:
3-甲基丁酸, 异丙基乙酸
线性分子式:
(CH3)2CHCH2COOH
CAS号:
分子量:
102.13
FEMA编号:
3102
Beilstein:
1098522
EC 号:
欧洲委员会编号:
8
MDL编号:
PubChem化学物质编号:
Flavis编号:
8.008
NACRES:
NA.21

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)

检测方案

≥99%

自燃温度

824 °F

折射率

n20/D 1.403 (lit.)

bp

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.

象形图

Corrosion

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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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)
What is" Brett"(Brettanomyces) flavor?: A preliminary investigation.
ACS Symp. Ser., 714, 96?115-96?115 (1998)
Kei Urano et al.
The FEBS journal, 277(21), 4452-4463 (2010-11-03)
The isovaleric acid-emanating silkworm mutant skunk (sku) was first studied over 30 years ago because of its unusual odour and prepupal lethality. Here, we report the identification and characterization of the gene responsible for the sku mutant. Because of its specific
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

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Efficient separation of various fatty acids and esters using chromatography for analytical and industrial purposes.

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