추천 제품
Grade
FG
Fragrance grade
Halal
Kosher
natural
Quality Level
Agency
follows IFRA guidelines
meets purity specifications of JECFA
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
vapor density
5 (vs air)
분석
≥98%
refractive index
n20/D 1.403 (lit.)
bp
157-158 °C (lit.)
density
0.861 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
향수 알레르기항원
no known allergens
감각 수용성의
berry; fruity; sweet
SMILES string
CCCC(=O)OCC(C)C
InChI
1S/C8H16O2/c1-4-5-8(9)10-6-7(2)3/h7H,4-6H2,1-3H3
InChI key
RGFNRWTWDWVHDD-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Isobutyl butyrate is an aliphatic ester that can be used as a food flavoring agent. It is one of the volatile flavor compounds produced in ripening bananas.
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Aquatic Chronic 2 - Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 2
Flash Point (°F)
114.8 °F - closed cup
Flash Point (°C)
46 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Encyclopedia of Food and Color Additives, 1, 1447-1448 (1997)
Encyclopedia of Food and Color Additives, 1, 1447-1448 (1997)
Production of volatiles by ripening bananas.
Journal of Agricultural and Food Chemistry, 35(5), 845-848 (1987)
Optimization of solid-phase microextraction analysis for studying the change of headspace flavor compounds of banana during ripening
Journal of Agricultural and Food Chemistry, 50(4), 653-657 (2002)
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage
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