W244015

乳酸乙酯

natural, ≥98%, FCC, FG

• 同義詞: 2-羟基丙酸乙酯
• 線性公式: CH₃CH(OH)COOCH₂CH₃
• CAS號碼: 97-64-3
• 分子量：: 118.13
• FEMA號碼: 2440
• EC號碼: 202-598-0
• 歐洲委員會號碼: 371
• MDL號碼: MFCD00065359
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24901085
• Flavis號碼: 9.433
• NACRES: NA.21
• 感官的: butter; fruity
• 等級: FG; Fragrance grade; Kosher; natural
• agency: follows IFRA (guidelines); meets purity specifications of JECFA
• 食物過敏原: no known allergens

屬性

• 等級: FG; Fragrance grade; Kosher; natural
• 品質等級: 400
• 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
• 化驗: ≥98%
• 光學活性: [α]20/D −10.5°, neat
• 環保替代產品特色: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• 折射率: n20/D 1.413 (lit.)
• bp: 154 °C (lit.)
• 密度: 1.031 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
• 環保替代類別: Aligned
• 感官的: butter; fruity
• SMILES 字串: CCOC(=O)C(C)O
• InChI: 1S/C5H10O3/c1-3-8-5(7)4(2)6/h4,6H,3H2,1-2H3
• InChI 密鑰: LZCLXQDLBQLTDK-UHFFFAOYSA-N

描述

一般說明

乳酸乙酯是中国浓香型白酒中的主要挥发性风味物质。

我们竭诚为您带来满足绿色替代产品四大类别要求的替代产品。本品为生物基产品，在“危险性较小的化学合成”和“使用可再生原料”绿色化学原则方面取得了重大进步。

應用

• Microwave-Assisted Extraction of Secondary Metabolites Using Ethyl Lactate Green Solvent from Ambrosia arborescens: LC/ESI-MS/MS and Antioxidant Activity.: This paper demonstrates the use of ethyl lactate as a green solvent for extracting bioactive compounds from Ambrosia arborescens. The study shows that ethyl lactate is effective in enhancing the yield and antioxidant activity of the extracted metabolites, supporting its use in sustainable extraction processes (Guillen et al., 2024).


• Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma.: Ethyl lactate is examined for its role in the malolactic fermentation process in wine production. The research highlights its contribution to the aroma and flavor profile of Cabernet Sauvignon, emphasizing the synergistic effects of microbial interactions (Zhang et al., 2024).


• Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.: This study investigates the use of ethyl lactate in preserving and enhancing the aroma of peach slices during dehydration and freeze-drying processes. The findings suggest that ethyl lactate helps retain key volatile compounds, improving the sensory qualities of the dried product (Wang et al., 2024).

安全資訊

• 象形圖: GHS02,GHS05,GHS07
• 訊號詞: Danger
• 危險聲明: H226,H315,H318,H335
• 防範說明: P210 - P233 - P240 - P280 - P303 + P361 + P353 - P305 + P351 + P338
• 危險分類: Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• 標靶器官: Respiratory system
• 儲存類別代碼: 3 - Flammable liquids
• 水污染物質分類（WGK）: WGK 1
• 閃點（°F）: 114.8 °F - closed cup
• 閃點（°C）: 46 °C - closed cup
• 個人防護裝備: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter