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Merck

W364428

Sigma-Aldrich

2-Metilbutil acetato

greener alternative

natural, ≥95%, FG

Sinónimos:

2-methyl-1-butyl acetate, Acetic acid 2-methylbutyl ester

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About This Item

Fórmula lineal:
CH3CO2CH2CH(CH3)C2H5
Número de CAS:
Peso molecular:
130.18
FEMA Number:
3644
EC Number:
Council of Europe no.:
10762
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.286
NACRES:
NA.21

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

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Pictograms

Flame

signalword

Warning

hcodes

Hazard Classifications

Flam. Liq. 3

supp_hazards

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

95.0 °F - closed cup

flash_point_c

35 °C - closed cup

ppe

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


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Certificados de análisis (COA)

Lot/Batch Number

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Visite la Librería de documentos

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

Artículos

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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