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246085

Sigma-Aldrich

Ethyl isobutyrate

99%

Synonyma:

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

Lineární vzorec:
(CH3)2CHCOOC2H5
Číslo CAS:
97-62-1
Molekulová hmotnost:
116.16
Beilstein/REAXYS Number:
773846
EC Number:
202-595-4
MDL number:
MFCD00009165
UNSPSC Code:
12352100
PubChem Substance ID:
24854778
NACRES:
NA.22

vapor density

4.01 (vs air)

vapor pressure

40 mmHg ( 33.8 °C)

assay

99%

form

liquid

refractive index

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

solubility

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

density

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

InChI key

WDAXFOBOLVPGLV-UHFFFAOYSA-N

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General description

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

pictograms

Flame
GHS02

signalword

Danger

hcodes

H225

Hazard Classifications

Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk_germany

WGK 2

flash_point_f

68.0 °F - closed cup

flash_point_c

20 °C - closed cup

ppe

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

Osvědčení o analýze (COA)

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Sigma-Aldrich

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Sigma-Aldrich

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Sigma-Aldrich

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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
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Journal of agricultural and food chemistry, 58(6), 3801-3807 (2010-02-23)
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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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