W205508

Isoamyl acetate

≥95%, FCC, FG

• 別名: 酢酸イソペンチル, 酢酸 3-メチルブチルエステル, 酢酸イソアミル
• 化学式: CH₃COOCH₂CH₂CH(CH₃)₂
• CAS番号: 123-92-2
• 分子量: 130.18
• FEMA番号: 2055
• Beilstein: 1744750
• EC Number: 204-662-3
• 欧州評議会番号: 214
• MDL番号: MFCD00008946
• UNSPSCコード: 12164502
• PubChem Substance ID: 24900821
• Flavis 番号: 9.024
• NACRES: NA.21

特性

• 由来生物: synthetic
• 品質水準: 400
• グレード: FG; Fragrance grade; Halal; Kosher
• 認証: follows IFRA guidelines; meets purity specifications of JECFA
• 法規制遵守: EU Regulation 1223/2009; EU Regulation 1334/2008 & 872/2012; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• 蒸気密度: 4.5 (vs air)
• 蒸気圧: 5 mmHg ( 25 °C)
• アッセイ: ≥95%
• 形状: liquid
• 自己発火温度: 680 °F
• expl. lim.: 7.5 %
• 屈折率: n20/D 1.4 (lit.)
• bp: 142 °C/756 mmHg (lit.)
• mp: −78 °C (lit.)
• 密度: 0.876 g/mL at 25 °C (lit.)
• アプリケーション: flavors and fragrances
• 文書: see Safety & Documentation for available documents
• 食物アレルゲン: no known allergens
• 香料中のアレルゲン: no known allergens
• 官能: banana; fruity; sweet
• SMILES記法: CC(C)CCOC(C)=O
• InChI: 1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3
• InChI Key: MLFHJEHSLIIPHL-UHFFFAOYSA-N

詳細

詳細

イソアミルアセテートはバナナ果実およびジャックフルーツ中に存在する主要な揮発性芳香成分の1つとして同定されています。イソアミルアセテートはワインの発酵の際にも形成されます。

アプリケーション

• Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.: This study explores the enhancement of isoamyl acetate production through the gradual supply of isoamyl alcohol during solid-state fermentation, highlighting its potential in biotechnological applications (Sainz-Mellado et al., 2023).


• Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.: This research uses metabolomics to characterize the flavor and nutritional value of coconut water vinegar, identifying isoamyl acetate as a key flavor compound, emphasizing its significance in food chemistry (Xu et al., 2022).


• Green Synthesis of the Flavor Esters with a Marine Candida parapsilosis Esterase Expressed in Saccharomyces cerevisiae.: The study investigates the green synthesis of flavor esters, including isoamyl acetate, using a marine-derived esterase expressed in Saccharomyces cerevisiae, demonstrating an eco-friendly approach to ester production (Xue et al., 2020).


• Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.: This paper employs advanced metabolomics techniques to classify baijiu based on geographical origin, identifying isoamyl acetate as a significant marker for flavor profiling (Song et al., 2020).


• The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.: The research identifies the role of the ATF1 gene in the production of isoamyl acetate, which aids in the dispersal of yeast cells by attracting insect vectors, providing insights into microbial ecology and aroma compound production (Christiaens et al., 2014).

安全性情報

• ピクトグラム: GHS02
• シグナルワード: Warning
• 危険有害性情報: H226
• 注意書き: P210 - P233 - P240 - P241 - P242 - P243
• 危険有害性の分類: Flam. Liq. 3
• 補足的ハザード: EUH066
• 保管分類コード: 3 - Flammable liquids
• WGK: WGK 1
• 引火点(°F): 91.4 °F - closed cup
• 引火点(℃): 33 °C - closed cup
• 個人用保護具 (PPE): Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter