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Merck
모든 사진(3)

주요 문서

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W242810

Sigma-Aldrich

Ethyl isobutyrate

greener alternative

natural, ≥98%, FCC, FG

동의어(들):

2-methyl propionic acid ethyl ester, Ethyl 2-methylpropanoate, Ethyl isobutanoate

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모든 사진(3)

About This Item

Linear Formula:
(CH3)2CHCOOC2H5
CAS Number:
97-62-1
Molecular Weight:
116.16
FEMA Number:
2428
Beilstein:
773846
EC Number:
202-595-4
유럽평의회 번호:
288c
MDL number:
MFCD00009165
UNSPSC 코드:
12164502
PubChem Substance ID:
24901069
플래비스(Flavis) 번호:
9.413
NACRES:
NA.21

Grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

300
400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

vapor density

4.01 (vs air)

vapor pressure

40 mmHg ( 33.8 °C)

분석

≥98%

환경친화적 대안 제품 특성

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

density

0.865 g/mL at 25 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

환경친화적 대안 카테고리

Aligned

감각 수용성의

fruity; ethereal; sweet

SMILES string

CCOC(=O)C(C)C

InChI

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

InChI key

WDAXFOBOLVPGLV-UHFFFAOYSA-N

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관련 카테고리

픽토그램

Flame
GHS02

신호어

Danger

유해 및 위험 성명서

H225

예방조치 성명서

P210 - P370 + P378 - P403 + P235

Hazard Classifications

Flam. Liq. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point (°F)

68.0 °F - closed cup

Flash Point (°C)

20 °C - closed cup

개인 보호 장비

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

가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number
SHBN6350
SHBM4651
SHBL8505
MKCH5408
MKCF6534

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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
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Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used
Pascal Fuchsmann et al.
Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01)
To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and

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