推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515
蒸汽密度
4.5 (vs air)
蒸汽压
5 mmHg ( 25 °C)
方案
≥95%
表单
liquid
自燃温度
680 °F
expl. lim.
7.5 %
折射率
n20/D 1.4 (lit.)
沸点
142 °C/756 mmHg (lit.)
mp
−78 °C (lit.)
密度
0.876 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
banana; fruity; sweet
SMILES字符串
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
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一般描述
乙酸异戊酯是香蕉和菠萝蜜的主要挥发性香气成分之一。其也是在葡萄酒发酵过程中形成的。
应用
- Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.：在固态发酵中通过缓慢添加异戊醇提高乙酸异戊酯产量。体现生物技术应用前景(Sainz-Mellado et al., 2023)。
- Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.：利用代谢组学分析椰子水醋的风味和营养价值，发现乙酸异戊酯是主要的风味物质，说明其食品化学重要性(Xu et al., 2022)。
- Green Synthesis of the Flavor Esters with a Marine Candida parapsilosis Esterase Expressed in Saccharomyces cerevisiae.：研究用酿酒酵母表达的海洋来源酯酶通过绿色合成酯类风味物质（包括乙酸异戊酯）。提供一种环保的酯类生产方法(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.：利用先进的代谢组学技术区分不同产地白酒，其中乙酸异戊酯是风味分析的重要标志(Song et al., 2020)。
- The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.：研究ATF1基因在乙酸异戊酯生产中的作用，它通过引诱媒介昆虫帮助酵母细胞扩散。具有微生物生态学和芳香物质生产借鉴意义(Christiaens et al., 2014)。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
补充剂危害
储存分类代码
3 - Flammable liquids
WGK
WGK 1
闪点(°F)
91.4 °F - closed cup
闪点(°C)
33 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.
Molina AM, et al.
Applied Microbiology and Biotechnology, 77(3), 675-687 (2007)
Isoamyl acetate?a key fermentation volatile of wines of Vitis vinifera cv Pinotage.
Van Wyk CJ, et al.
American Journal of Enology and Viticulture, 30(3), 167-173 (1979)
Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS).
Ong BT, et al
J. Food Compos. Anal., 21(5), 416-422 (2008)
L-leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs
Myers MJ, et al.
Phytochemistry, 9(8), 1693-1700 (1970)
Jordan M Ross et al.
Frontiers in behavioral neuroscience, 13, 164-164 (2019-08-06)
The olfactory bulb (OB) receives significant cholinergic innervation and widely expresses cholinergic receptors. While acetylcholine (ACh) is essential for olfactory learning, the exact mechanisms by which ACh modulates olfactory learning and whether it is specifically required in the OB remains
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