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306886

Sigma-Aldrich

Ethyl 2-methylbutyrate

99%

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About This Item

Linear Formula:
CH3CH2CH(CH3)COOC2H5
CAS Number:
7452-79-1
Molecular Weight:
130.18
Beilstein:
1720887
EC Number:
231-225-4
MDL number:
MFCD00012217
UNSPSC Code:
12352100
PubChem Substance ID:
24858543
NACRES:
NA.22

Assay

99%

form

liquid

refractive index

n20/D 1.397 (lit.)

bp

133 °C (lit.)

density

0.865 g/mL at 25 °C (lit.)

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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General description

Ethyl 2-methylbutyrate is one of the key constituents of the aroma of baked wines. It is also a potential contributor to the aroma of fresh strawberry.

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

78.8 °F - closed cup

Flash Point(C)

26 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 2 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

306886-5ML:
306886-VAR:
306886-100G:
306886-500ML:
306886-BULK:
306886-100ML:
306886-500G:

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Vanda Pereira et al.
Food chemistry, 162, 122-134 (2014-05-31)
The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C
Yong-Hyun Kim et al.
Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22)
The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences
Saeedeh Noushini et al.
Scientific reports, 10(1), 19799-19799 (2020-11-15)
Diverse methods have been used to sample insect semiochemicals. Sampling methods can differ in efficiency and affinity and this can introduce significant biases when interpreting biological patterns. We compare common methods used to sample tephritid fruit fly rectal gland volatiles
José Manuel Muñoz-Redondo et al.
Journal of agricultural and food chemistry, 65(13), 2768-2775 (2017-03-14)
A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed
Johannes Niebler et al.
Phytochemistry, 109, 66-75 (2014-12-04)
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
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