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Key Documents

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W244309

Sigma-Aldrich

Ethyl 2-methylbutyrate

≥98%, FCC, FG

Sinónimos:

Berry butyrate, Ethyl 2-methylbutanoate

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About This Item

Fórmula lineal:
CH3CH2CH(CH3)COOC2H5
Número de CAS:
7452-79-1
Peso molecular:
130.18
FEMA Number:
2443
Beilstein/REAXYS Number:
1720887
EC Number:
231-225-4
Council of Europe no.:
265
MDL number:
MFCD00012217
UNSPSC Code:
12164502
PubChem Substance ID:
24901089
Flavis number:
9.409
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

assay

≥98%

refractive index

n20/D 1.397 (lit.)

bp

133 °C (lit.)

density

0.865 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; green

SMILES string

CCOC(=O)C(C)CC

InChI

1S/C7H14O2/c1-4-6(3)7(8)9-5-2/h6H,4-5H2,1-3H3

InChI key

HCRBXQFHJMCTLF-UHFFFAOYSA-N

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pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

78.8 °F - closed cup

flash_point_c

26 °C - closed cup

ppe

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

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Certificados de análisis (COA)

Lot/Batch Number
SHBP8025
STBK1937
STBH5761
STBH9397
STBH3836

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Johannes Niebler et al.
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Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile
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
Helene Hopfer et al.
Molecules (Basel, Switzerland), 20(5), 8453-8483 (2015-05-20)
Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes

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