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W242810

Sigma-Aldrich

Ethylisobutyrat

greener alternative

natural, ≥98%, FCC, FG

Synonym(e):

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

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About This Item

Lineare Formel:
(CH3)2CHCOOC2H5
CAS-Nummer:
97-62-1
Molekulargewicht:
116.16
FEMA-Nummer:
2428
Beilstein:
773846
EG-Nummer:
202-595-4
CoE-Nummer:
288c
MDL-Nummer:
MFCD00009165
UNSPSC-Code:
12164502
PubChem Substanz-ID:
24901069
Flavis-Nummer:
9.413
NACRES:
NA.21

Qualität

FG
Fragrance grade
Halal
Kosher
natural

Qualitätsniveau

400

Agentur

follows IFRA guidelines
meets purity specifications of JECFA

Einhaltung gesetzlicher Vorschriften

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

Dampfdichte

4.01 (vs air)

Dampfdruck

40 mmHg ( 33.8 °C)

Assay

≥98%

Grünere Alternativprodukt-Eigenschaften

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

sustainability

Greener Alternative Product

Brechungsindex

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

Dichte

0.865 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Allergener Duftstoff

no known allergens

Grünere Alternativprodukt-Kategorie

Aligned

Organoleptisch

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

InChIKey

WDAXFOBOLVPGLV-UHFFFAOYSA-N

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Verwandte Kategorien

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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In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Philippe Renault et al.
International journal of food microbiology, 207, 40-48 (2015-05-24)
The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation procedure
Amélie Slegers et al.
Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
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
Georgia Lytra et al.
Food chemistry, 194, 196-200 (2015-10-17)
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
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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