W269506

2-Methylbutyric acid

≥98%, FG

• Sinônimo(s): NSC 7304
• Fórmula linear: C₂H₅CH(CH₃)CO₂H
• Número CAS: 116-53-0
• Peso molecular: 102.13
• Número FEMA: 2695
• Número CE: 204-145-2
• Conselho da Europa nº: 2002
• Número MDL: MFCD00002669
• Código UNSPSC: 12164502
• ID de substância PubChem: 24901262
• Número de Flavis: 8.046
• NACRES: NA.21

Propriedades

• fonte biológica: synthetic
• Nível de qualidade: 400
• grau: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• conformidade reg.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• pressão de vapor: 0.5 mmHg ( 20 °C)
• Ensaio: ≥98%
• índice de refração: n20/D 1.405 (lit.)
• p.e.: 176-177 °C (lit.)
• densidade: 0.936 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
• Organoléptico: cheesy; acidic; fruity
• cadeia de caracteres SMILES: CCC(C)C(O)=O
• InChI: 1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7)
• chave InChI: WLAMNBDJUVNPJU-UHFFFAOYSA-N

Descrição

Aplicação

• Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates.: This study focuses on the application of (±)-2-Methylbutyric acid in the development of nanocomposite colorimetric sensor arrays, facilitating the rapid detection of mold in maize. This advancement highlights the compound′s potential in agricultural quality control and food safety (Lin et al., 2024).


• Regulation mechanism and bioactivity characteristic of surfactin homologues with C14 and C15 fatty acid chains.: Research elaborates on the bioactive characteristics of surfactin homologues involving (±)-2-Methylbutyric acid, underscoring its crucial role in enhancing the microbial production of bioactive compounds. This has significant implications for pharmaceuticals and bioengineering (Su et al., 2024).


• Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil.: This paper explores how (±)-2-Methylbutyric acid influences the flavor profile of Camellia oleifera seed oil under various roasting conditions, emphasizing its importance in enhancing food flavors and consumer products (Han et al., 2024).

Ações bioquímicas/fisiológicas

Taste at 10 ppm

Outras notas

Natural occurrence: Apple, apricot, cider, cocoa, cranberry, grape, grape brandy, oriental tobacco, strawberry, vinegar and whiskey.

Informações de segurança

• Pictogramas: GHS05,GHS07
• Palavra indicadora: Danger
• Frases de perigo: H290,H302 + H312,H314
• Declarações de precaução: P234 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• Classificações de perigo: Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B
• Código de classe de armazenamento: 8A - Combustible corrosive hazardous materials
• Classe de risco de água (WGK): WGK 1
• Ponto de fulgor (°F): 170.6 °F - closed cup
• Ponto de fulgor (°C): 77 °C - closed cup
• Equipamento de proteção individual: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter