W205532

Isoamyl acetate

natural, ≥97%, FCC, FG

• Sinonimo/i: Isopentyl acetate, Acetic acid 3-methylbutyl ester, Isoamyl acetate
• Formula condensata: CH₃COOCH₂CH₂CH(CH₃)₂
• Numero CAS: 123-92-2
• Peso molecolare: 130.18
• Numero FEMA: 2055
• Beilstein: 1744750
• Numero CE: 204-662-3
• N° CoE: 214
• Numero MDL: MFCD00008946
• Codice UNSPSC: 12164502
• ID PubChem: 24900822
• Numero Flavis: 9.024
• NACRES: NA.21

Proprietà

• Grado: FG; Fragrance grade; Halal; Kosher; natural
• Livello qualitativo: 400
• agenzia: follows IFRA guidelines; meets purity specifications of JECFA
• Conformità normativa: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• Densità del vapore: 4.5 (vs air)
• Tensione di vapore: 5 mmHg ( 25 °C)
• Saggio: ≥97%
• Forma fisica: liquid
• Temp. autoaccensione: 680 °F
• Limite di esplosione: 7.5 %
• Caratteristiche più verdi: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Indice di rifrazione: n20/D 1.4 (lit.)
• P. eboll.: 142 °C/756 mmHg (lit.)
• Punto di fusione: −78 °C (lit.)
• Solubilità: ethanol: soluble 1ml/3ml, clear, colorless (60%ethanol)
• Densità: 0.876 g/mL at 25 °C (lit.)
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Allergene alimentare: no known allergens
• Allergene in fragranze: no known allergens
• Categoria alternativa più verde: , Aligned
• Organolettico: banana; fruity; sweet
• Stringa SMILE: CC(C)CCOC(C)=O
• InChI: 1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3; MLFHJEHSLIIPHL-UHFFFAOYSA-N

Descrizione

Descrizione generale

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”.

Applicazioni

• 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).

Informazioni sulla sicurezza

• Pittogrammi: GHS02
• Avvertenze: Warning
• Indicazioni di pericolo: H226
• Consigli di prudenza: P210 - P233 - P240 - P241 - P242 - P243
• Classi di pericolo: Flam. Liq. 3
• Rischi supp: EUH066
• Codice della classe di stoccaggio: 3 - Flammable liquids
• Classe di pericolosità dell'acqua (WGK): WGK 1
• Punto d’infiammabilità (°F): 91.4 °F - closed cup
• Punto d’infiammabilità (°C): 33 °C - closed cup
• Dispositivi di protezione individuale: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter