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Merck
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重要文件

W246204

Sigma-Aldrich

戊酸乙酯

≥98%, FG

同義詞:

缬草酸乙酯

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About This Item

線性公式:
CH3(CH2)3COOC2H5
CAS號碼:
分子量::
130.18
FEMA號碼:
2462
Beilstein:
1744680
EC號碼:
歐洲委員會號碼:
465
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.147
NACRES:
NA.21
agency:
follows IFRA guidelines
meets purity specifications of JECFA

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
FDA 21 CFR 117
FDA 21 CFR 172.515

化驗

≥98%

折射率

n20/D 1.401 (lit.)

bp

144-145 °C (lit.)

密度

0.875 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; green; fruity; pineapple; sweet

SMILES 字串

CCCCC(=O)OCC

InChI

1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3

InChI 密鑰

ICMAFTSLXCXHRK-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

Ethyl valerate is commonly used as a green apple flavor in food industry.

象形圖

Flame

訊號詞

Warning

危險聲明

危險分類

Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

93.2 °F - closed cup

閃點(°C)

34 °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)

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Optimization of lipase catalyzed synthesis of ethyl valerate, a green apple flavor using response surface methodology (RSM)
Salina MR, et al.
Journal of Environmental Science & Engineering, 5(2) (2011)
Covalent immobilization of lipase onto amine functionalized polypropylene membrane and its application in green apple flavor (ethyl valerate) synthesis.
Bayramo?lu G, et al.
Process. Biochem., 46(1), 372-378 (2011)
Synthesis of the 'green apple ester'ethyl valerate in organic solvents by Candida rugosa lipase immobilized in MBGs in organic solvents: Effects of immobilization and reaction parameters.
Raghavendra T, et al.
Journal of Molecular Catalysis. B, Enzymatic, 63(1), 31-38 (2010)
Joachim Morrens et al.
Neuron, 106(1), 142-153 (2020-02-07)
Dopamine neurons mediate the association of conditioned stimuli (CS) with reward (unconditioned stimuli, US) by signaling the discrepancy between predicted and actual reward during the US. Some theoretical models suggest that learning is also influenced by the salience or associability
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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