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Dokumente

246085

Sigma-Aldrich

Ethylisobutyrat

99%

Synonym(e):

2-Methylpropanoic acid ethyl ester, 2-Methylpropionic acid ethyl ester, Ethyl 2,2-dimethylacetate, Ethyl 2-methyl-1-propanoate, Ethyl 2-methylpropanoate, Ethyl 2-methylpropionate, Ethyl isobutanoate

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About This Item

Lineare Formel:
(CH3)2CHCOOC2H5
CAS-Nummer:
97-62-1
Molekulargewicht:
116.16
Beilstein:
773846
EG-Nummer:
202-595-4
MDL-Nummer:
MFCD00009165
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24854778
NACRES:
NA.22

Dampfdichte

4.01 (vs air)

Dampfdruck

40 mmHg ( 33.8 °C)

Assay

99%

Form

liquid

Brechungsindex

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

Löslichkeit

alcohol: miscible(lit.)
diethyl ether: miscible(lit.)
water: slightly soluble(lit.)

Dichte

0.865 g/mL at 25 °C (lit.)

SMILES String

CCOC(=O)C(C)C

InChI

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

InChIKey

WDAXFOBOLVPGLV-UHFFFAOYSA-N

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Allgemeine Beschreibung

Ethyl isobutyrate is one of the odorants found in Tuber indicum. It exhibits high flavor dilution factor (FD) value.

Piktogramme

Flame
GHS02

Signalwort

Danger

H-Sätze

H225

Gefahreneinstufungen

Flam. Liq. 2

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 2

Flammpunkt (°F)

68.0 °F - closed cup

Flammpunkt (°C)

20 °C - closed cup

Persönliche Schutzausrüstung

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

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Laura Culleré et al.
Food chemistry, 141(1), 105-110 (2013-06-19)
The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work
Gabriella Lo Feudo et al.
Journal of agricultural and food chemistry, 58(6), 3801-3807 (2010-02-23)
The concentration of 32 elements (Al, As, Ba, Be, Ca, Cd, Ce, Cu, Dy, Fe, K, La, Lu, Mg, Mn, Na, Nd, Pb, Rb, Sm, Sr, Th, U, V, Zn) was determined in tomatoes harvested in different four Italian regions
Sonia Collin et al.
Journal of agricultural and food chemistry, 60(1), 380-387 (2011-11-29)
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were investigated by gas
Ting Zhou et al.
Food chemistry, 335, 127664-127664 (2020-08-03)
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
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