推荐产品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
化驗
≥97%
折射率
n20/D 1.42 (lit.)
bp
170 °C (lit.)
密度
1.017 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
grape; green; fruity
SMILES 字串
CCOC(=O)CC(C)O
InChI
1S/C6H12O3/c1-3-9-6(8)4-5(2)7/h5,7H,3-4H2,1-2H3
InChI 密鑰
OMSUIQOIVADKIM-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
一般說明
3-羟基丁酸乙酯是葡萄酒的主要香气成分之一。它天然存在于水果中,例如菠萝,罗望子果,caja果和奎东茄。
應用
- Deciphering the immobilization of lipases on hydrophobic wrinkled silica nanoparticles.: This study explores the immobilization of lipases on hydrophobic wrinkled silica nanoparticles, highlighting the potential of these nanoparticles in biocatalysis applications, which can be critical for biochemical synthesis processes involving compounds like Ethyl 3-hydroxybutyrate. (Pota et al., 2024).
- Exploring the Therapeutic Potential of Ethyl 3-Hydroxybutyrate in Alleviating Skeletal Muscle Wasting in Cancer Cachexia.: This research investigates the therapeutic effects of Ethyl 3-hydroxybutyrate in reducing muscle wasting in cancer patients, demonstrating its potential biochemical applications in medical treatments. (Zhou et al., 2023).
- High-Pressure Depolymerization of Poly(lactic acid) (PLA) and Poly(3-hydroxybutyrate) (PHB) Using Bio-Based Solvents: A Way to Produce Alkyl Esters Which Can Be Modified to Polymerizable Monomers.: This study explores the depolymerization of biopolymers using bio-based solvents, resulting in alkyl esters like Ethyl 3-hydroxybutyrate, highlighting its applications in sustainable biochemical processes. (Jašek et al., 2022).
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
170.6 °F - closed cup
閃點(°C)
77 °C - closed cup
個人防護裝備
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Identification of additional pineapple volatiles
Journal of Agricultural and Food Chemistry, 39(10), 1848-1851 (1991)
Volatiles from naranjilla fruit (Solanum quitoense Lam.). GC/MS analysis and sensory evaluation using sniffing GC
Journal of Agricultural and Food Chemistry, 37(3), 746-748 (1989)
Volatile constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.
Flavour and Fragrance Journal, 10(6), 349-354 (1995)
Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3?hydroxy aliphatic esters.
Flavour and Fragrance Journal, 7(6), 337-342 (1992)
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic?flame ionisation detection analysis of dichloromethane microextracts.
Journal of Chromatography A, 923(1), 205-214 (2001)
我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门