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Merck
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Key Documents

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58730

Sigma-Aldrich

Ethyl 4-methylvalerate

≥97.0% (GC)

Sinónimos:

Ethyl 4-methylpentanoate, Ethyl isocaproate

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About This Item

Fórmula lineal:
(CH3)2CHCH2CH2COOC2H5
Número de CAS:
25415-67-2
Peso molecular:
144.21
Beilstein/REAXYS Number:
1747377
EC Number:
246-955-9
MDL number:
MFCD00042887
UNSPSC Code:
12352100
PubChem Substance ID:
57651658
NACRES:
NA.22

Quality Level

200

assay

≥97.0% (GC)

bp

159-160 °C (lit.)

density

0.868 g/mL at 20 °C (lit.)

SMILES string

CCOC(=O)CCC(C)C

InChI

1S/C8H16O2/c1-4-10-8(9)6-5-7(2)3/h7H,4-6H2,1-3H3

InChI key

OFQRUTMGVBMTFQ-UHFFFAOYSA-N

Application

  • Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging This research identified ethyl 4-methylvalerate as significantly influencing the aroma profile of semi-synthetic wines, providing a distinct fruity note (D Pérez, M Denat, R Minebois, JM Heras… - Food …, 2022 - Elsevier).
  • Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China This article found ethyl 4-methylvalerate among key compounds contributing to the unique aroma intensity of the fermented product (Y Lu, Y Wang, G Zhao, Y Yao - Lwt, 2021 - Elsevier).

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

109.4 °F - closed cup

flash_point_c

43 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Hehe Li et al.
Food chemistry, 284, 100-107 (2019-02-13)
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS). A total of 509 volatile compounds were detected
Toru Kishimoto et al.
Journal of bioscience and bioengineering, 126(3), 330-338 (2018-04-24)
Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identified after the GC-O analyses, were accurately quantitated. The aroma compounds were then used in the following aroma

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