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Key Documents

W242802

Sigma-Aldrich

异丁酸乙酯

≥98%, FCC, FG

同義詞:

Ethyl 2-methylpropanoate

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About This Item

線性公式:
(CH3)2CHCOOC2H5
CAS號碼:
分子量::
116.16
FEMA號碼:
2428
Beilstein:
773846
EC號碼:
歐洲委員會號碼:
288
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.413
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

4.01 (vs air)

蒸汽壓力

40 mmHg ( 33.8 °C)

化驗

≥98%

折射率

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

密度

0.865 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

ethereal; fruity; sweet

SMILES 字串

CCOC(=O)C(C)C

InChI

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

InChI 密鑰

WDAXFOBOLVPGLV-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

Ethyl isobutyrate is a potent odorant in oranges, grapefruit, and Greek virgin olive oils.

應用


  • Recyclable polymeric pi-acid catalyst effective on Mannich-type reaction in water.: This study explores the use of a recyclable polymeric pi-acid catalyst, effective in facilitating Mannich-type reactions in aqueous environments, demonstrating a potential for enhancing green chemistry processes through water-based reactions (Masaki Y et al., 2006).


象形圖

Flame

訊號詞

Danger

危險聲明

危險分類

Flam. Liq. 2

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

68.0 °F - closed cup

閃點(°C)

20 °C - 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

Evaluation and quantification of potent odorants of Greek virgin olive oils.
Blekas G & Guth H.
Developments in food science, 37, 419-427 (1995)
Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.
Buettner A & Schieberle P.
Journal of Agricultural and Food Chemistry, 49(5), 2387-2394 (2001)
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
Buettner A & Schieberle P.
Journal of Agricultural and Food Chemistry, 49(3), 1358-1363 (2001)
Philippe Renault et al.
International journal of food microbiology, 207, 40-48 (2015-05-24)
The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation procedure
Georgia Lytra et al.
Food chemistry, 194, 196-200 (2015-10-17)
Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory

條款

Separation of Acetone; Acetic acid; Propionic acid; Ethyl butyrate; Ethanol; Isoamyl acetate; Isobutyric acid; 3-Methyl-2-butanol; Methyl acetate; 1-Propanol; Acetal, ≥98%, FG; 2-Methyl-1-pentanol; Butyl acetate; Ethyl propionate; 3-Pentanol; 2-Pentanol, 98%; Ethyl isobutyrate; Isobutyl acetate; Acetaldehyde; Furfural; Butyric acid; Methanol; Ethyl acetate

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