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Merck

W364428

Sigma-Aldrich

乙酸2-甲基丁酯

greener alternative

natural, ≥95%, FG

别名:

2-methyl-1-butyl acetate, Acetic acid 2-methylbutyl ester

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About This Item

线性分子式:
CH3CO2CH2CH(CH3)C2H5
CAS号:
分子量:
130.18
FEMA號碼:
3644
EC號碼:
歐洲委員會號碼:
10762
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.286
NACRES:
NA.21
感官的:
banana; fruity; sweet
等級:
FG
Fragrance grade
Halal
Kosher
natural
agency:
follows IFRA guidelines
食物過敏原:
no known allergens

等級

FG
Fragrance grade
Halal
Kosher
natural

品質等級

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

化驗

≥95%

環保替代產品特色

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

折射率

n20/D 1.401 (lit.)

bp

138 °C/741 mmHg (lit.)

密度

0.876 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

環保替代類別

感官的

banana; fruity; sweet

SMILES 字串

CCC(C)COC(C)=O

InChI

1S/C7H14O2/c1-4-6(2)5-9-7(3)8/h6H,4-5H2,1-3H3

InChI 密鑰

XHIUFYZDQBSEMF-UHFFFAOYSA-N

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一般說明

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

象形圖

Flame

訊號詞

Warning

危險聲明

危險分類

Flam. Liq. 3

安全危害

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

95.0 °F - closed cup

閃點(°C)

35 °C - closed cup

個人防護裝備

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


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used

商品

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

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