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W251216

Sigma-Aldrich

Geranyl butyrate

natural, ≥95%, FG

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W251216-SAMPLE-K
$62.20
100 G
$142.00
1 KG
$718.00

$62.20

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W251216-SAMPLE-K
$62.20
100 G
$142.00
1 KG
$718.00

About This Item

Linear Formula:
CH3CH2CH2CO2CH2CH=C(CH3)CH2CH2CH=C(CH3)2
CAS Number:
106-29-6
Molecular Weight:
224.34
FEMA Number:
2512
EC Number:
203-381-3
Council of Europe no.:
274c
MDL number:
MFCD00036538
UNSPSC Code:
12164502
PubChem Substance ID:
24900981
Flavis number:
9.048
NACRES:
NA.21
organoleptic:
apple; fruity; waxy; rose; sweet
grade:
FG
Halal
Kosher
natural
food allergen:
no known allergens

$62.20

In StockDetails

Request a Bulk OrderRequest more information

grade

FG
Halal
Kosher
natural

Quality Level

400

reg. compliance

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

assay

≥95%

refractive index

n20/D 1.461 (lit.)

bp

151-153 °C/18 mmHg (lit.)

density

0.896 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

apple; fruity; waxy; rose; sweet

SMILES string

[H]\C(CC\C(C)=C(/[H])COC(=O)CCC)=C(/C)C

InChI

1S/C14H24O2/c1-5-7-14(15)16-11-10-13(4)9-6-8-12(2)3/h8,10H,5-7,9,11H2,1-4H3/b13-10+

InChI key

ZSBOMYJPSRFZAL-JLHYYAGUSA-N

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General description

Geranyl butyrate is one of the key esters that may be contributing to the characteristic flavor of jamun fruit.[1] It also occurs in tomato juice and tomato-based dried products.[2]

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H335

Hazard Classifications

STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ2120
SHBN1009
SHBM3368
SHBM2498
MKCJ7404

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Volatile flavour components of jamun fruit (Syzygium cumini L).
Vijayanand P, et al.
Flavour and Fragrance Journal, 16(1), 47-49 (2001)
Volatile compounds in tomato-based dried products
Narain N, et al.
Drying Technology, 28(2), 232-239 (2010)

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