W205508

乙酸异戊酯

≥95%, FCC, FG

• 同義詞: 乙酸异戊酯, 3-甲基-1-丁醇乙酸酯, 醋酸异戊酯
• 線性公式: CH₃COOCH₂CH₂CH(CH₃)₂
• CAS號碼: 123-92-2
• 分子量：: 130.18
• FEMA號碼: 2055
• Beilstein: 1744750
• EC號碼: 204-662-3
• 歐洲委員會號碼: 214
• MDL號碼: MFCD00008946
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24900821
• Flavis號碼: 9.024
• NACRES: NA.21

屬性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines; meets purity specifications of JECFA
• 法律遵循: EU Regulation 1223/2009; EU Regulation 1334/2008 & 872/2012; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• 蒸汽密度: 4.5 (vs air)
• 蒸汽壓力: 5 mmHg ( 25 °C)
• 化驗: ≥95%
• 形狀: liquid
• 自燃溫度: 680 °F
• expl. lim.: 7.5 %
• 折射率: n20/D 1.4 (lit.)
• bp: 142 °C/756 mmHg (lit.)
• mp: −78 °C (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
• 香料過敏原: no known allergens
• 感官的: banana; fruity; sweet
• SMILES 字串: CC(C)CCOC(C)=O
• InChI: 1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3
• InChI 密鑰: MLFHJEHSLIIPHL-UHFFFAOYSA-N

描述

一般說明

乙酸异戊酯是香蕉和菠萝蜜的主要挥发性香气成分之一。其也是在葡萄酒发酵过程中形成的。

應用

• Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.: This study explores the enhancement of isoamyl acetate production through the gradual supply of isoamyl alcohol during solid-state fermentation, highlighting its potential in biotechnological applications (Sainz-Mellado et al., 2023).


• Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.: This research uses metabolomics to characterize the flavor and nutritional value of coconut water vinegar, identifying isoamyl acetate as a key flavor compound, emphasizing its significance in food chemistry (Xu et al., 2022).


• Green Synthesis of the Flavor Esters with a Marine Candida parapsilosis Esterase Expressed in Saccharomyces cerevisiae.: The study investigates the green synthesis of flavor esters, including isoamyl acetate, using a marine-derived esterase expressed in Saccharomyces cerevisiae, demonstrating an eco-friendly approach to ester production (Xue et al., 2020).


• Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.: This paper employs advanced metabolomics techniques to classify baijiu based on geographical origin, identifying isoamyl acetate as a significant marker for flavor profiling (Song et al., 2020).


• The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.: The research identifies the role of the ATF1 gene in the production of isoamyl acetate, which aids in the dispersal of yeast cells by attracting insect vectors, providing insights into microbial ecology and aroma compound production (Christiaens et al., 2014).

安全資訊

• 象形圖: GHS02
• 訊號詞: Warning
• 危險聲明: H226
• 防範說明: P210 - P233 - P240 - P241 - P242 - P243
• 危險分類: Flam. Liq. 3
• 安全危害: EUH066
• 儲存類別代碼: 3 - Flammable liquids
• 水污染物質分類（WGK）: WGK 1
• 閃點（°F）: 91.4 °F - closed cup
• 閃點（°C）: 33 °C - closed cup
• 個人防護裝備: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter