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Key Documents

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W242810

Sigma-Aldrich

异丁酸乙酯

greener alternative

natural, ≥98%, FCC, FG

别名:

2-methyl propionic acid ethyl ester, Ethyl 2-methylpropanoate, Ethyl isobutanoate

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About This Item

线性分子式:
(CH3)2CHCOOC2H5
CAS号:
97-62-1
分子量:
116.16
FEMA號碼:
2428
Beilstein:
773846
EC號碼:
202-595-4
歐洲委員會號碼:
288c
MDL號碼:
MFCD00009165
分類程式碼代碼:
12164502
PubChem物質ID:
24901069
Flavis號碼:
9.413
NACRES:
NA.21

等級

FG
Fragrance grade
Halal
Kosher
natural

品質等級

400

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

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

蒸汽密度

4.01 (vs air)

蒸汽壓力

40 mmHg ( 33.8 °C)

化驗

≥98%

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

密度

0.865 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

環保替代類別

Aligned

感官的

fruity; ethereal; sweet

SMILES 字串

CCOC(=O)C(C)C

InChI

1S/C6H12O2/c1-4-8-6(7)5(2)3/h5H,4H2,1-3H3

InChI 密鑰

WDAXFOBOLVPGLV-UHFFFAOYSA-N

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相关类别

象形圖

Flame
GHS02

訊號詞

Danger

危險聲明

H225

危險分類

Flam. Liq. 2

儲存類別代碼

3 - Flammable liquids

水污染物質分類（WGK）

WGK 2

閃點（°F）

68.0 °F - closed cup

閃點（°C）

20 °C - closed cup

個人防護裝備

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

从最新的版本中选择一种：

分析证书(COA)

Lot/Batch Number
SHBN6350
SHBM4651
SHBL8505
MKCH5408
MKCF6534

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Philippe Renault et al.
International journal of food microbiology, 207, 40-48 (2015-05-24)
The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation procedure
Georgia Lytra et al.
Food chemistry, 194, 196-200 (2015-10-17)
Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory
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
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
Pascal Fuchsmann et al.
Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01)
To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and

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