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Key Documents

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W242810

Sigma-Aldrich

Ethyl isobutyrate

greener alternative

natural, ≥98%, FCC, FG

Sinonimo/i:

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

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About This Item

Formula condensata:
(CH3)2CHCOOC2H5
Numero CAS:
97-62-1
Peso molecolare:
116.16
Numero FEMA:
2428
Beilstein:
773846
Numero CE:
202-595-4
N° CoE:
288c
Numero MDL:
MFCD00009165
Codice UNSPSC:
12164502
ID PubChem:
24901069
Numero Flavis:
9.413
NACRES:
NA.21

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

4.01 (vs air)

Tensione di vapore

40 mmHg ( 33.8 °C)

Saggio

≥98%

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 1.387 (lit.)

P. eboll.

112-113 °C (lit.)

Densità

0.865 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

fruity; ethereal; sweet

Stringa SMILE

CCOC(=O)C(C)C

InChI

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

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Categorie correlate

Pittogrammi

Flame
GHS02

Avvertenze

Danger

Indicazioni di pericolo

H225

Classi di pericolo

Flam. Liq. 2

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

68.0 °F - closed cup

Punto d’infiammabilità (°C)

20 °C - closed cup

Dispositivi di protezione individuale

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

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Certificati d'analisi (COA)

Lot/Batch Number
SHBN6350
SHBM4651
SHBL8505
MKCH5408
MKCF6534

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I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.

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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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