W364401
乙酸2-甲基丁酯
99%, FG
别名:
乙酸-2-甲基-1-丁醇酯, 乙酸-2-甲基丁酯
生物来源
synthetic
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
99%
折射率
n20/D 1.401 (lit.)
沸点
138 °C/741 mmHg (lit.)
密度
0.876 g/mL at 25 °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
banana; fruity; sweet
SMILES字符串
CCC(C)COC(C)=O
InChI
1S/C7H14O2/c1-4-6(2)5-9-7(3)8/h6H,4-5H2,1-3H3
InChI key
XHIUFYZDQBSEMF-UHFFFAOYSA-N
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一般描述
醋酸2-甲基丁酯是一种主要的挥发性芳香化合物，有助于不同品种苹果的特征香气，如皇家嘎拉苹果和斐济苹果。它也天然存在于梨和香蕉中。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
补充剂危害
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
95.0 °F - closed cup
闪点(°C)
35 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Aroma volatile compounds of `Fuji?apples in relation to harvest date and cold storage technology: A comparison of two seasons.
Echeverr?a G, et al.
Postharvest biology and technology, 32(1), 29-44 (2004)
Volatile constituents of Asian pear (Pyrus serotina).
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 40(10), 1925-1929 (1992)
Causal effects of aroma compounds on Royal Gala apple flavours.
Young H, et al.
Journal of the Science of Food and Agriculture, 71(3), 329-336 (1996)
Biogenesis of banana volatiles.
Tressl R & Drawert F.
Journal of Agricultural and Food Chemistry, 21(4), 560-565 (1973)
Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used
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