W364428
2-Methylbutyl acetate
natural, ≥95%, FG
Synonym(s):
2-methyl-1-butyl acetate, Acetic acid 2-methylbutyl ester
About This Item
Recommended Products
grade
FG
Fragrance grade
Halal
Kosher
natural
Quality Level
Agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
Assay
≥95%
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
refractive index
n20/D 1.401 (lit.)
bp
138 °C/741 mmHg (lit.)
density
0.876 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
greener alternative category
Organoleptic
banana; fruity; sweet
SMILES string
CCC(C)COC(C)=O
InChI
1S/C7H14O2/c1-4-6(2)5-9-7(3)8/h6H,4-5H2,1-3H3
InChI key
XHIUFYZDQBSEMF-UHFFFAOYSA-N
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General description
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Flam. Liq. 3
Supplementary Hazards
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point(F)
95.0 °F - closed cup
Flash Point(C)
35 °C - closed cup
Personal Protective Equipment
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Articles
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
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