W269506

2-Methylbutyric acid

≥98%, FG

• Sinonimo/i: NSC 7304
• Formula condensata: C₂H₅CH(CH₃)CO₂H
• Numero CAS: 116-53-0
• Peso molecolare: 102.13
• Numero FEMA: 2695
• Numero CE: 204-145-2
• N° CoE: 2002
• Numero MDL: MFCD00002669
• Codice UNSPSC: 12164502
• ID PubChem: 24901262
• Numero Flavis: 8.046
• NACRES: NA.21

Proprietà

• Origine biologica: synthetic
• Livello qualitativo: 400
• Grado: FG; Fragrance grade; Halal; Kosher
• agenzia: follows IFRA guidelines; meets purity specifications of JECFA
• Conformità normativa: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• Tensione di vapore: 0.5 mmHg ( 20 °C)
• Saggio: ≥98%
• Indice di rifrazione: n20/D 1.405 (lit.)
• P. eboll.: 176-177 °C (lit.)
• Densità: 0.936 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
• Organolettico: cheesy; acidic; fruity
• Stringa SMILE: CCC(C)C(O)=O
• InChI: 1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7); WLAMNBDJUVNPJU-UHFFFAOYSA-N

Descrizione

Applicazioni

• Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates.: This study focuses on the application of (±)-2-Methylbutyric acid in the development of nanocomposite colorimetric sensor arrays, facilitating the rapid detection of mold in maize. This advancement highlights the compound′s potential in agricultural quality control and food safety (Lin et al., 2024).


• Regulation mechanism and bioactivity characteristic of surfactin homologues with C14 and C15 fatty acid chains.: Research elaborates on the bioactive characteristics of surfactin homologues involving (±)-2-Methylbutyric acid, underscoring its crucial role in enhancing the microbial production of bioactive compounds. This has significant implications for pharmaceuticals and bioengineering (Su et al., 2024).


• Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil.: This paper explores how (±)-2-Methylbutyric acid influences the flavor profile of Camellia oleifera seed oil under various roasting conditions, emphasizing its importance in enhancing food flavors and consumer products (Han et al., 2024).

Azioni biochim/fisiol

Taste at 10 ppm

Altre note

Natural occurrence: Apple, apricot, cider, cocoa, cranberry, grape, grape brandy, oriental tobacco, strawberry, vinegar and whiskey.

Informazioni sulla sicurezza

• Pittogrammi: GHS05,GHS07
• Avvertenze: Danger
• Indicazioni di pericolo: H290,H302 + H312,H314
• Consigli di prudenza: P234 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• Classi di pericolo: Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B
• Codice della classe di stoccaggio: 8A - Combustible corrosive hazardous materials
• Classe di pericolosità dell'acqua (WGK): WGK 1
• Punto d’infiammabilità (°F): 170.6 °F - closed cup
• Punto d’infiammabilità (°C): 77 °C - closed cup
• Dispositivi di protezione individuale: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter