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About This Item
线性分子式:
CH3CH2CH(CH3)COOCH3
CAS号:
分子量:
116.16
FEMA號碼:
2719
Beilstein:
1720409
EC號碼:
歐洲委員會號碼:
2085
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.483
NACRES:
NA.21
感官的:
fruity; ethereal
等級:
FG
Kosher
Kosher
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
Kosher
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
化驗
≥98%
折射率
n20/D 1.393 (lit.)
bp
115 °C (lit.)
密度
0.88 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
fruity; ethereal
SMILES 字串
CCC(C)C(=O)OC
InChI
1S/C6H12O2/c1-4-5(2)6(7)8-3/h5H,4H2,1-3H3
InChI 密鑰
OCWLYWIFNDCWRZ-UHFFFAOYSA-N
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一般說明
Methyl 2-methylbutyrate is an important odor-active constituent of pineapple, apple, cantaloupe, cucumber and strawberries.
訊號詞
Warning
危險聲明
危險分類
Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
89.6 °F - closed cup
閃點（°C）
32 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis
Schieberle P, et al.
Journal of Food Science, 55(1), 193-195 (1990)
Within-season volatile and quality differences in stored fresh-cut cantaloupe cultivars.
Beaulieu JC.
Journal of Agricultural and Food Chemistry, 53(22), 8679-8687 (2005)
Determination of potent odorants in apple by headspace gas dilution analysis.
Komthong P, et al.
LWT--Food Science and Technology, 39(5), 472-478 (2006)
Stir bar sorptive extraction (SBSE)-enantio-MDGC-MS-a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries.
Kreck M, et al.
European Food Research and Technology, 213(4), 389-394 (2001)
Yukiko Tokitomo et al.
Bioscience, biotechnology, and biochemistry, 69(7), 1323-1330 (2005-07-26)
By application of aroma extract dilution analysis (AEDA) to an aroma distillate prepared from fresh pineapple using solvent-assisted flavor evaporation (SAFE), 29 odor-active compounds were detected in the flavor dilution (FD) factor range of 2 to 4,096. Quantitative measurements performed
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