W342807
3-羟基丁酸乙酯
≥97%, FG
别名:
葡萄丁酸
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关于此项目
线性分子式:
CH3CH(OH)CH2COOC2H5
化学文摘社编号:
分子量:
132.16
FEMA Number:
3428
Council of Europe no.:
10596
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.522
EC Number:
226-456-2
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1446190
Organoleptic:
grape; green; fruity
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
产品名称
3-羟基丁酸乙酯, ≥97%, FG
SMILES string
CCOC(=O)CC(C)O
InChI
1S/C6H12O3/c1-3-9-6(8)4-5(2)7/h5,7H,3-4H2,1-2H3
InChI key
OMSUIQOIVADKIM-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
assay
≥97%
refractive index
n20/D 1.42 (lit.)
bp
170 °C (lit.)
density
1.017 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
grape; green; fruity
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Application
- 解密脂肪酶在疏水性皱褶型二氧化硅纳米颗粒上的固定。: 本研究探讨了脂肪酶在疏水性皱褶型二氧化硅纳米颗粒上的固定，突出了这些纳米颗粒在生物催化应用中的潜力，这对于涉及3-羟基丁酸乙酯等化合物的生化合成过程至关重要。（Pota et al., 2024）。
- 3-羟基丁酸乙酯减轻癌症恶病质患者中骨骼肌消耗的治疗潜力探讨: 本研究探讨了3-羟基丁酸乙酯在减少癌症患者肌肉消耗方面的治疗效果，展示了其在医学治疗中的潜在生化应用。（Zhou et al., 2023）。
- 使用生物基溶剂进行聚乳酸（PLA）和聚3-羟基丁酸酯（PHB）的高压解聚：一种可改性为可聚合单体的烷基酯的制备方法。: 本研究探讨了使用生物基溶剂对生物聚合物进行解聚，得到3-羟基丁酸乙酯等烷基酯，研究突出了其在可持续生化过程中的应用。（Jašek et al., 2022）。
General description
3-羟基丁酸乙酯是葡萄酒的主要香气成分之一。它天然存在于水果中，例如菠萝，罗望子果，caja果和奎东茄。
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
170.6 °F - closed cup
flash_point_c
77 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Identification of additional pineapple volatiles
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 39(10), 1848-1851 (1991)
Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3?hydroxy aliphatic esters.
Allegrone G & Barbeni M.
Flavour and Fragrance Journal, 7(6), 337-342 (1992)
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic?flame ionisation detection analysis of dichloromethane microextracts.
Ortega C, et al.
Journal of Chromatography A, 923(1), 205-214 (2001)
Volatile constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.
Torrado A, et al.
Flavour and Fragrance Journal, 10(6), 349-354 (1995)
Volatiles from naranjilla fruit (Solanum quitoense Lam.). GC/MS analysis and sensory evaluation using sniffing GC
Brunke EJ, et al.
Journal of Agricultural and Food Chemistry, 37(3), 746-748 (1989)
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