所有图片(1)
About This Item
线性分子式:
CH3CO2CH2CH(CH3)C2H5
CAS号:
分子量:
130.18
FEMA號碼:
3644
EC號碼:
歐洲委員會號碼:
10762
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.286
NACRES:
NA.21
感官的:
banana; fruity; sweet
等級:
FG
Halal
Kosher
Halal
Kosher
生物源:
synthetic
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
Halal
Kosher
法律遵循
EU Regulation 1334/2008 & 178/2002
化驗
99%
折射率
n20/D 1.401 (lit.)
bp
138 °C/741 mmHg (lit.)
密度
0.876 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
banana; fruity; sweet
SMILES 字串
CCC(C)COC(C)=O
InChI
1S/C7H14O2/c1-4-6(2)5-9-7(3)8/h6H,4-5H2,1-3H3
InChI 密鑰
XHIUFYZDQBSEMF-UHFFFAOYSA-N
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一般說明
醋酸2-甲基丁酯是一种主要的挥发性芳香化合物，有助于不同品种苹果的特征香气，如皇家嘎拉苹果和斐济苹果。它也天然存在于梨和香蕉中。
訊號詞
Warning
危險聲明
危險分類
Flam. Liq. 3
安全危害
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 1
閃點（°F）
95.0 °F - closed cup
閃點（°C）
35 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Causal effects of aroma compounds on Royal Gala apple flavours.
Young H, et al.
Journal of the Science of Food and Agriculture, 71(3), 329-336 (1996)
Aroma volatile compounds of `Fuji?apples in relation to harvest date and cold storage technology: A comparison of two seasons.
Echeverr?a G, et al.
Postharvest biology and technology, 32(1), 29-44 (2004)
Volatile constituents of Asian pear (Pyrus serotina).
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 40(10), 1925-1929 (1992)
Biogenesis of banana volatiles.
Tressl R & Drawert F.
Journal of Agricultural and Food Chemistry, 21(4), 560-565 (1973)
Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used
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