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Key Documents

Safety Information

W251216

Sigma-Aldrich

Geranyl butyrate

natural, ≥95%, FG

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About This Item

Linear Formula:
CH3CH2CH2CO2CH2CH=C(CH3)CH2CH2CH=C(CH3)2
CAS Number:
Molecular Weight:
224.34
FEMA Number:
2512
EC Number:
Council of Europe no.:
274c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.048
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

reg. compliance

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

Assay

≥95%

refractive index

n20/D 1.461 (lit.)

bp

151-153 °C/18 mmHg (lit.)

density

0.896 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

apple; fruity; waxy; rose; sweet

SMILES string

[H]\C(CC\C(C)=C(/[H])COC(=O)CCC)=C(/C)C

InChI

1S/C14H24O2/c1-5-7-14(15)16-11-10-13(4)9-6-8-12(2)3/h8,10H,5-7,9,11H2,1-4H3/b13-10+

InChI key

ZSBOMYJPSRFZAL-JLHYYAGUSA-N

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General description

Geranyl butyrate is one of the key esters that may be contributing to the characteristic flavor of jamun fruit. It also occurs in tomato juice and tomato-based dried products.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 3 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

W251216-BULK-K:
W251216-4KG:
W251216-1KG:
W251216-100G-K:4548173970066
W251216-4KG-K:4548173970080
W251216-100G:
W251216-SAMPLE:
W251216-SAMPLE-K:
W251216-VAR-K:
W251216-1KG-K:4548173970073


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Volatile flavour components of jamun fruit (Syzygium cumini L).
Vijayanand P, et al.
Flavour and Fragrance Journal, 16(1), 47-49 (2001)
Volatile compounds in tomato-based dried products
Narain N, et al.
Drying Technology, 28(2), 232-239 (2010)

Protocols

-(+)-Limonene, purum, ≥98.0% (sum of enantiomers, GC); Geranyl tiglate; α-Terpineol, natural, ≥96%, FCC, FG; Geranyl formate; α-Pinene

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