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W244317

Sigma-Aldrich

Ethyl 2-methylbutyrate

greener alternative

natural, mixture of enantiomers, ≥98%, FCC, FG

Sinónimos:

Berry butyrate, Ethyl 2-methylbutanoate

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About This Item

Fórmula lineal:
CH3CH2CH(CH3)COOC2H5
Número de CAS:
7452-79-1
Peso molecular:
130.18
FEMA Number:
2443
Beilstein/REAXYS Number:
1720887
EC Number:
231-225-4
Council of Europe no.:
265c
MDL number:
MFCD00012217
UNSPSC Code:
12164502
PubChem Substance ID:
24901090
Flavis number:
9.409
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

400

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

assay

≥98%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.397 (lit.)

bp

133 °C (lit.)

density

0.865 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Aligned,

organoleptic

apple; green; fruity

SMILES string

CCOC(=O)C(C)CC

InChI

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

InChI key

HCRBXQFHJMCTLF-UHFFFAOYSA-N

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General description

Ethyl 2-methylbutyrate is a volatile flavor compound found in stawberries, Scheurebe and Gewu1 rztraminer wines.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

pcodes

P210

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

78.8 °F - closed cup

flash_point_c

26 °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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Visite la Librería de documentos

Flavor quality of cultivated strawberries: the role of the sulfur compounds
Dirinck PJ, et al.
Journal of Agricultural and Food Chemistry, 29(2), 316-321 (1981)
Identification of character impact odorants of different white wine varieties.
Guth H.
Journal of Agricultural and Food Chemistry, 45(8), 3022-3026 (1997)
Johannes Niebler et al.
Phytochemistry, 109, 66-75 (2014-12-04)
Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile
Amélie Slegers et al.
Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
Helene Hopfer et al.
Molecules (Basel, Switzerland), 20(5), 8453-8483 (2015-05-20)
Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes

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