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W242705

Sigma-Aldrich

Ethyl butyrate

≥98%, FCC, FG

Sinonimo/i:

Butyric acid ethyl ester

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About This Item

Formula condensata:
CH3CH2CH2C(O)OC2H5
Numero CAS:
105-54-4
Peso molecolare:
116.16
Numero FEMA:
2427
Beilstein:
506331
Numero CE:
203-306-4
N° CoE:
264
Numero MDL:
MFCD00009394
Codice UNSPSC:
12164502
ID PubChem:
24901066
Numero Flavis:
9.039
NACRES:
NA.21

Origine biologica

synthetic

Livello qualitativo

400

Grado

FG
Halal
Kosher

agenzia

meets purity specifications of JECFA

Conformità normativa

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 182.60

Densità del vapore

4 (vs air)

Tensione di vapore

15.5 mmHg ( 25 °C)

Saggio

≥98%

Temp. autoaccensione

865 °F

Indice di rifrazione

n20/D 1.392 (lit.)

P. eboll.

120 °C (lit.)

Punto di fusione

−93 °C (lit.)

Densità

0.875 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Organolettico

ethereal; fruity; pineapple; sweet

Stringa SMILE

CCCC(=O)OCC

InChI

1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3
OBNCKNCVKJNDBV-UHFFFAOYSA-N

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Categorie correlate

Applicazioni


  • Timolol transport from microemulsions trapped in HEMA gels.: This article examines the microemulsion systems for drug delivery, where ethyl butyrate could play a role in solubilizing components (Li CC et al., 2007).

Pittogrammi

Flame
GHS02

Avvertenze

Warning

Indicazioni di pericolo

H226

Classi di pericolo

Flam. Liq. 3

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

78.8 °F - closed cup

Punto d’infiammabilità (°C)

26 °C - closed cup

Dispositivi di protezione individuale

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

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Boriana Atanasova et al.
Chemical senses, 30(3), 209-217 (2005-03-03)
The qualitative perceptual interactions in three binary mixtures of wine odorants were studied: isoamyl acetate (fruity note)/whisky lactone (woody note), ethyl butyrate (fruity note)/whisky lactone (woody note) and ethyl butyrate (fruity note)/guaiacol (woody note). For each binary mixture, the perceived
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Nature, 452(7190), 1007-1011 (2008-04-15)
From worm to man, many odorant signals are perceived by the binding of volatile ligands to odorant receptors that belong to the G-protein-coupled receptor (GPCR) family. They couple to heterotrimeric G-proteins, most of which induce cAMP production. This second messenger
D Labbe et al.
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The impact of olfactory perception on sweetness was explored in a model solution using odorants at subthreshold concentrations. First, the impact of 6 odorants, previously described in the literature as congruent with sweetness, was investigated at suprathreshold level in a
Barbara Cerf-Ducastel et al.
Physiology & behavior, 81(3), 389-396 (2004-05-12)
A protocol suited to the investigations of odor-taste interactions in a functional magnetic resonance imaging (fMRI) scanner is described and results that confirm the validity of that protocol are presented. Stimuli were dissolved in water and presented to the mouth
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