W205532

Isoamyl acetate

natural, ≥97%, FCC, FG

• Sinônimo(s): Isopentyl acetate, Acetic acid 3-methylbutyl ester, Isoamyl acetate
• Fórmula linear: CH₃COOCH₂CH₂CH(CH₃)₂
• Número CAS: 123-92-2
• Peso molecular: 130.18
• Número FEMA: 2055
• Beilstein: 1744750
• Número CE: 204-662-3
• Conselho da Europa nº: 214
• Número MDL: MFCD00008946
• Código UNSPSC: 12164502
• ID de substância PubChem: 24900822
• Número de Flavis: 9.024
• NACRES: NA.21

Propriedades

• grau: FG; Fragrance grade; Halal; Kosher; natural
• Nível de qualidade: 400
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• conformidade reg.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• densidade de vapor: 4.5 (vs air)
• pressão de vapor: 5 mmHg ( 25 °C)
• Ensaio: ≥97%
• Formulário: liquid
• temperatura de autoignição: 680 °F
• Lim. expl.: 7.5 %
• características do produto alternativo mais ecológico: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• índice de refração: n20/D 1.4 (lit.)
• p.e.: 142 °C/756 mmHg (lit.)
• pf: −78 °C (lit.)
• solubilidade: ethanol: soluble 1ml/3ml, clear, colorless (60%ethanol)
• densidade: 0.876 g/mL at 25 °C (lit.)
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• alérgeno alimentar: no known allergens
• alérgeno de fragrância: no known allergens
• categoria alternativa mais ecológica: , Aligned
• Organoléptico: banana; fruity; sweet
• cadeia de caracteres SMILES: CC(C)CCOC(C)=O
• InChI: 1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3
• chave InChI: MLFHJEHSLIIPHL-UHFFFAOYSA-N

Descrição

Descrição geral

Isoamyl acetate is the major ginjo-flavor components of Japanese sake (Ginjo-shu). It is effective in inactivating various microorganisms. Synthesis of isoamyl acetate by lipase-catalyzed transesterification of ethyl acetate in n-hexane has been reported. It is flavor-active compound present in beer.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Aplicação

• Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.: This study investigates the influence of non-Saccharomyces yeasts on beer aroma using headspace solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) and chemometric analysis. Isoamyl acetate was identified as a significant compound contributing to the aroma profile, enhancing fruity and sweet notes in the beer (Cao et al., 2024).


• Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.: This research explores the effect of different sorghum varieties on the aroma compounds of Sichuan Xiaoqu Baijiu, a Chinese liquor. Isoamyl acetate was highlighted as a key volatile compound contributing to the characteristic fruity aroma of Baijiu (Ma et al., 2024).

Informações de segurança

• Pictogramas: GHS02
• Palavra indicadora: Warning
• Frases de perigo: H226
• Declarações de precaução: P210 - P233 - P240 - P241 - P242 - P243
• Classificações de perigo: Flam. Liq. 3
• Perigos de suplementos: EUH066
• Código de classe de armazenamento: 3 - Flammable liquids
• Classe de risco de água (WGK): WGK 1
• Ponto de fulgor (°F): 91.4 °F - closed cup
• Ponto de fulgor (°C): 33 °C - closed cup
• Equipamento de proteção individual: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter