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W222100

Sigma-Aldrich

Acide butyrique

≥99%, FG

Synonyme(s) :

Butanoic acid

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About This Item

Formule linéaire :
CH3CH2CH2COOH
Numéro CAS:
107-92-6
Poids moléculaire :
88.11
Numéro FEMA:
2221
Numéro Beilstein :
906770
Numéro CE :
203-532-3
Conseil de l'Europe Nº :
5
Numéro MDL:
MFCD00002814
Code UNSPSC :
12164502
ID de substance PubChem :
24900934
Numéro Flavis :
8.005
Nomenclature NACRES :
NA.21

Source biologique

synthetic

Niveau de qualité

400

Qualité

FG
Fragrance grade
Halal
Kosher

Agence

follows IFRA guidelines
meets purity specifications of JECFA

Conformité réglementaire

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 182.60

Densité de vapeur

3.04 (vs air)

Pression de vapeur

0.43 mmHg ( 20 °C)

Pureté

≥99%

Forme

liquid

Température d'inflammation spontanée

824 °F

Limite d'explosivité

10 %

Indice de réfraction

n20/D 1.398 (lit.)

pH

2 (25 °C, 10 g/L)
3 (20 °C, 10 g/L)

Point d'ébullition

162 °C (lit.)

Pf

−6-−3 °C (lit.)

Densité

0.964 g/mL at 25 °C (lit.)

Traces de cations

As: ≤3 ppm
Cd: ≤1 ppm
Hg: ≤1 ppm
Pb: ≤10 ppm

Application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

Allergène alimentaire

no known allergens

Allergène de parfum

no known allergens

Propriétés organoleptiques

cheese; buttery; fruity

Chaîne SMILES 

CCCC(O)=O

InChI

1S/C4H8O2/c1-2-3-4(5)6/h2-3H2,1H3,(H,5,6)

Clé InChI

FERIUCNNQQJTOY-UHFFFAOYSA-N

Informations sur le gène

human ... HDAC1(3065)

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Description générale

Butyric acid is a volatile fatty acid that can be used as a flavoring agent. It has fruity or cheesy flavor and is mainly found in dairy products.

Pictogrammes

CorrosionExclamation mark
GHS05,GHS07

Mention d'avertissement

Danger

Mentions de danger

H302,H314,H335

Classification des risques

Acute Tox. 4 Oral - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3

Organes cibles

Respiratory system

Code de la classe de stockage

8A - Combustible corrosive hazardous materials

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

161.6 °F - closed cup

Point d'éclair (°C)

72 °C - closed cup

Équipement de protection individuelle

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Burdock GA
Encyclopedia of Food and Color Additives, 1, 359-360 (1997)
Effect of fat content on odor intensity of three aroma compounds in model emulsions: ?-decalactone, diacetyl, and butyric acid.
Guyot C, et al.
Journal of Agricultural and Food Chemistry, 44(8), 2341-2348 (1996)
Gili Berkovitch et al.
Journal of medicinal chemistry, 51(23), 7356-7369 (2008-11-15)
Multifunctional acyloxyalkyl ester prodrugs of 5-aminolevulinic acid in cancer cell lines inhibited the proteasome and induced apoptosis and heme synthesis. The most potent prodrug was butyryloxymethyl 5-amino-4-oxopentanoate (1a). The metabolically released formaldehyde from the prodrugs was the dominant factor affecting
Hans G Cruz et al.
Nature neuroscience, 7(2), 153-159 (2004-01-28)
The rewarding effect of drugs of abuse is mediated by activation of the mesolimbic dopamine system, which is inhibited by putative anti-craving compounds. Interestingly, different GABA(B) receptor agonists can exert similarly opposing effects on the reward pathway, but the cellular
Svenja Plöger et al.
Annals of the New York Academy of Sciences, 1258, 52-59 (2012-06-27)
Butyrate production in the large intestine and ruminant forestomach depends on bacterial butyryl-CoA/acetate-CoA transferase activity and is highest when fermentable fiber and nonstructural carbohydrates are balanced. Gastrointestinal epithelia seem to use butyrate and butyrate-induced endocrine signals to adapt proliferation, apoptosis
Afficher tous les articles scientifiques apparentés

Articles

GC Analysis of C2-C7 Free Fatty Acids on Nukol™

Separation of Propionic acid; Acetic acid; Heptanoic acid; Isobutyric acid; Valeric acid; Isocaproic acid; Butyric acid; Isovaleric acid

GC Analysis of C2-C22 Free Fatty Acids on Nukol™

Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid

Protocoles

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

GC Analysis of Fermentation Compounds on a Packed Column (6.6% Carbowax® 20M on 80/120 Carbopack™ B AW)

Separation of Acetone; Acetic acid; Propionic acid; Ethyl butyrate; Ethanol; Isoamyl acetate; Isobutyric acid; 3-Methyl-2-butanol; Methyl acetate; 1-Propanol; Acetal, ≥98%, FG; 2-Methyl-1-pentanol; Butyl acetate; Ethyl propionate; 3-Pentanol; 2-Pentanol, 98%; Ethyl isobutyrate; Isobutyl acetate; Acetaldehyde; Furfural; Butyric acid; Methanol; Ethyl acetate

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