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Merck

W242713

Sigma-Aldrich

丁酸乙酯

greener alternative

natural, ≥98%, FCC, FG

别名:

Butyric acid ethyl ester

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About This Item

线性分子式:
CH3CH2CH2C(O)OC2H5
CAS号:
分子量:
116.16
FEMA號碼:
2427
Beilstein:
506331
EC號碼:
歐洲委員會號碼:
264c
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.039
NACRES:
NA.21

等級

FG
Fragrance grade
Halal
Kosher
natural

品質等級

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

蒸汽密度

4 (vs air)

蒸汽壓力

15.5 mmHg ( 25 °C)

化驗

≥98%

自燃溫度

865 °F

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 1.392 (lit.)

bp

120 °C (lit.)

mp

−93 °C (lit.)

密度

0.875 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

ethereal; fruity; pineapple; sweet

SMILES 字串

CCCC(=O)OCC

InChI

1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3

InChI 密鑰

OBNCKNCVKJNDBV-UHFFFAOYSA-N

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一般說明

Ethyl butyrate is mainly used as a flavor ester for its pineapple-like flavor. It is one of the main volatile components identified in orange juices.
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”.

應用


  • Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.: Investigates the transfer dynamics of aroma compounds from food products, essential for optimizing food packaging materials to preserve flavor integrity (Dury-Brun C et al., 2007).


象形圖

Flame

訊號詞

Warning

危險聲明

危險分類

Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

78.8 °F - closed cup

閃點(°C)

26 °C - closed cup

個人防護裝備

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


分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

已有该产品?

在文件库中查找您最近购买产品的文档。

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Production of flavor esters by immobilized lipase.
Gillies B, et al.
Biotechnology Letters, 9(10), 709-714 (1987)
Comparison of volatile flavor components in fresh and processed orange juices.
Nisperos-Carriedo MO & Shaw PE
Journal of Agricultural and Food Chemistry, 38(4), 1048-1052 (1990)
Geraldine Savary et al.
Journal of agricultural and food chemistry, 54(3), 665-671 (2006-02-02)
Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with
Montserrat Mestres et al.
Journal of agricultural and food chemistry, 54(5), 1814-1821 (2006-03-02)
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory
Barbara Cerf-Ducastel et al.
Physiology & behavior, 81(3), 389-396 (2004-05-12)
A protocol suited to the investigations of odor-taste interactions in a functional magnetic resonance imaging (fMRI) scanner is described and results that confirm the validity of that protocol are presented. Stimuli were dissolved in water and presented to the mouth

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