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
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关于此项目
线性分子式:
CH3CO2CH2CH(CH3)C2H5
化学文摘社编号:
分子量:
130.18
FEMA Number:
3644
Council of Europe no.:
10762
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.286
EC Number:
210-843-8
NACRES:
NA.21
MDL number:
Organoleptic:
banana; fruity; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
SMILES string
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
biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
99%
refractive index
n20/D 1.401 (lit.)
bp
138 °C/741 mmHg (lit.)
density
0.876 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
banana; fruity; sweet
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General description
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。
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
95.0 °F - closed cup
flash_point_c
35 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
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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