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Key Documents

W217506

Sigma-Aldrich

乙酸异丁酯

FCC, FG

同義詞:

乙酸异丁酯

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About This Item

線性公式:
CH3COOCH2CH(CH3)2
CAS號碼:
分子量::
116.16
FEMA號碼:
2175
Beilstein:
1741909
EC號碼:
歐洲委員會號碼:
195
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.005
NACRES:
NA.21

生物源

synthetic

品質等級

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 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

蒸汽密度

>4 (vs air)

蒸汽壓力

15 mmHg ( 20 °C)

化驗

≥98%

形狀

liquid

自燃溫度

793 °F

expl. lim.

10.5 %

折射率

n20/D 1.39 (lit.)

pH值

6.7 (20 °C, 5 g/L)

bp

115-117 °C (lit.)

mp

−99 °C (lit.)

溶解度

95% ethanol: soluble 1 mL/mL

密度

0.867 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

apple; banana; fruity; ethereal; sweet

SMILES 字串

CC(C)COC(C)=O

InChI

1S/C6H12O2/c1-5(2)4-8-6(3)7/h5H,4H2,1-3H3

InChI 密鑰

GJRQTCIYDGXPES-UHFFFAOYSA-N

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一般說明

Isobutyl acetate, a medium chain ester, is a high-volume solvent, flavor and fragrance compound. It is the fruity ester formed during the fermentation of wine. Organoleptic threshold value of isobutyl acetate has been evaluated in Norwegian all-malt pilsener beer. Engineered biosynthesis of isobutyl acetate in Escherichia coli directly from glucose has been reported.

應用

Isobutyl acetate is suitable ester aroma compound used in the estimation of esters which contribute to the fruity aroma in sweet wines.

生化/生理作用

10ppm 时的味道

其他說明

天然存在:苹果、香蕉、可可、无花果、葡萄、葡萄白兰地、梨子、菠萝、雪利酒、草莓和葡萄酒。

象形圖

FlameExclamation mark

訊號詞

Danger

危險聲明

危險分類

Flam. Liq. 2 - STOT SE 3

標靶器官

Central nervous system

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

71.6 °F - Pensky-Martens closed cup

閃點(°C)

22 °C - Pensky-Martens closed cup

個人防護裝備

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


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分析證明 (COA)

Lot/Batch Number

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存取文件庫

Fermentation esters-formation and retention as affected by fermentation temperature.
Killian E and Ough CS.
American Journal of Enology and Viticulture, 30(4), 301-305 (1979)
Ana Marquez et al.
Talanta, 123, 32-38 (2014-04-15)
A dynamic headspace sorptive extraction (DHS) combined with thermal desorption (TD) and coupled with gas chromatography-mass spectrometry (GC/MS) was developed for the determination of 11 esters which contribute to the fruity aroma in sweet wines. A full factorial (4 factors
Organoleptic threshold values of some alcohols and esters in beer.
Engan S.
Journal of the Institute of Brewing, 78(1), 33-36 (1972)
Yi-Shu Tai et al.
Metabolic engineering, 27, 20-28 (2014-12-03)
Medium-chain esters such as isobutyl acetate (IBAc) and isoamyl acetate (IAAc) are high-volume solvents, flavors and fragrances. In this work, we engineered synthetic metabolic pathways in Escherichia coli for the total biosynthesis of IBAc and IAAc directly from glucose. Our
Determination of low phosphate concentrations in seawater by an isobutyl acetate extraction procedure.
Cescon BS and Scarazzato PG.
Limnology and Oceanography, 18(3), 499-500 (1973)

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