W269506

2-メチル酪酸

≥98%, FG

• 別名: NSC 7304
• 化学式: C₂H₅CH(CH₃)CO₂H
• CAS番号: 116-53-0
• 分子量: 102.13
• FEMA番号: 2695
• EC Number: 204-145-2
• 欧州評議会番号: 2002
• MDL番号: MFCD00002669
• UNSPSCコード: 12164502
• PubChem Substance ID: 24901262
• Flavis 番号: 8.046
• NACRES: NA.21

特性

• 由来生物: synthetic
• 品質水準: 400
• グレード: FG; Fragrance grade; Halal; Kosher
• 認証: follows IFRA guidelines; meets purity specifications of JECFA
• 法規制遵守: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• 蒸気圧: 0.5 mmHg ( 20 °C)
• アッセイ: ≥98%
• 屈折率: n20/D 1.405 (lit.)
• bp: 176-177 °C (lit.)
• 密度: 0.936 g/mL at 25 °C (lit.)
• アプリケーション: flavors and fragrances
• 文書: see Safety & Documentation for available documents
• 食物アレルゲン: no known allergens
• 香料中のアレルゲン: no known allergens
• 官能: cheesy; acidic; fruity
• SMILES記法: CCC(C)C(O)=O
• InChI: 1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7)
• InChI Key: WLAMNBDJUVNPJU-UHFFFAOYSA-N

詳細

アプリケーション

• 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).

生物化学的／生理学的作用

Taste at 10 ppm

その他情報

天然の産生: リンゴ、アプリコット、ﾘﾝｺﾞ酒、ココア、クランベリー、ブドウ、ブランデー、オリエンタルタバコ、イチゴ、食酢、ウイスキー。

安全性情報

• ピクトグラム: GHS05,GHS07
• シグナルワード: Danger
• 危険有害性情報: H290,H302 + H312,H314
• 注意書き: P234 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• 危険有害性の分類: Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B
• 保管分類コード: 8A - Combustible corrosive hazardous materials
• WGK: WGK 1
• 引火点(°F): 170.6 °F - closed cup
• 引火点(℃): 77 °C - closed cup
• 個人用保護具 (PPE): Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter