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Key Documents

Safety Information

W364401

Sigma-Aldrich

2-Methylbutyl acetate

99%, FG

Synonym(s):

2-methyl-1-butanol acetate, 2-methylbutyl ethanoate

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About This Item

Linear Formula:
CH3CO2CH2CH(CH3)C2H5
CAS Number:
Molecular Weight:
130.18
FEMA Number:
3644
EC Number:
Council of Europe no.:
10762
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.286
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

99%

refractive index

n20/D 1.401 (lit.)

bp

138 °C/741 mmHg (lit.)

density

0.876 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

banana; fruity; sweet

SMILES string

CCC(C)COC(C)=O

InChI

1S/C7H14O2/c1-4-6(2)5-9-7(3)8/h6H,4-5H2,1-3H3

InChI key

XHIUFYZDQBSEMF-UHFFFAOYSA-N

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General description

2-Methylbutyl acetate is one of the key volatile aroma compounds that contribute to the characteristic aroma of apples of different varieties such as royal gala apple and Fiji apples. It also occurs naturally in pear and banana.

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Hazard Classifications

Flam. Liq. 3

Supplementary Hazards

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

95.0 °F - closed cup

Flash Point(C)

35 °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 2 petroleums
Hazardous rank III
Water insoluble liquid

ISHL Indicated Name

Substances Subject to be Indicated Names

ISHL Notified Names

Substances Subject to be Notified Names

JAN Code

W364401-1KG:
W364401-4KG-K:4548173953779
W364401-SAMPLE-K:
W364401-1KG-K:4548173953762
W364401-BULK-K:
W364401-SAMPLE:
W364401-9KG-K:4548173953786
W364401-180KG-K:
W364401-9KG:
W364401-VAR-K:
W364401-4KG:


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Causal effects of aroma compounds on Royal Gala apple flavours.
Young H, et al.
Journal of the Science of Food and Agriculture, 71(3), 329-336 (1996)
Aroma volatile compounds of `Fuji?apples in relation to harvest date and cold storage technology: A comparison of two seasons.
Echeverr?a G, et al.
Postharvest biology and technology, 32(1), 29-44 (2004)
Volatile constituents of Asian pear (Pyrus serotina).
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 40(10), 1925-1929 (1992)
Biogenesis of banana volatiles.
Tressl R & Drawert F.
Journal of Agricultural and Food Chemistry, 21(4), 560-565 (1973)
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

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