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Sigma-Aldrich

Ethyl-2-methylbutyrat

99%

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About This Item

Lineare Formel:
CH3CH2CH(CH3)COOC2H5
CAS-Nummer:
7452-79-1
Molekulargewicht:
130.18
Beilstein:
1720887
EG-Nummer:
231-225-4
MDL-Nummer:
MFCD00012217
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24858543
NACRES:
NA.22

Qualitätsniveau

100

Assay

99%

Form

liquid

Brechungsindex

n20/D 1.397 (lit.)

bp

133 °C (lit.)

Dichte

0.865 g/mL at 25 °C (lit.)

SMILES String

CCOC(=O)C(C)CC

InChI

1S/C7H14O2/c1-4-6(3)7(8)9-5-2/h6H,4-5H2,1-3H3

InChIKey

HCRBXQFHJMCTLF-UHFFFAOYSA-N

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Allgemeine Beschreibung

Ethyl 2-methylbutyrate is one of the key constituents of the aroma of baked wines. It is also a potential contributor to the aroma of fresh strawberry.

Piktogramme

Flame
GHS02

Signalwort

Warning

H-Sätze

H226

Gefahreneinstufungen

Flam. Liq. 3

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 1

Flammpunkt (°F)

78.8 °F - closed cup

Flammpunkt (°C)

26 °C - closed cup

Persönliche Schutzausrüstung

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

Analysenzertifikate (COA)

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Vanda Pereira et al.
Food chemistry, 162, 122-134 (2014-05-31)
The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C
Yong-Hyun Kim et al.
Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22)
The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences
José Manuel Muñoz-Redondo et al.
Journal of agricultural and food chemistry, 65(13), 2768-2775 (2017-03-14)
A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed
Johannes Niebler et al.
Phytochemistry, 109, 66-75 (2014-12-04)
Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile
Amélie Slegers et al.
Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
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