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Merck
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주요 문서

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246085

Sigma-Aldrich

Ethyl isobutyrate

99%

동의어(들):

2-Methylpropanoic acid ethyl ester, 2-Methylpropionic acid ethyl ester, Ethyl 2,2-dimethylacetate, Ethyl 2-methyl-1-propanoate, Ethyl 2-methylpropanoate, Ethyl 2-methylpropionate, Ethyl isobutanoate

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모든 사진(3)

About This Item

Linear Formula:
(CH3)2CHCOOC2H5
CAS Number:
97-62-1
Molecular Weight:
116.16
Beilstein:
773846
EC Number:
202-595-4
MDL number:
MFCD00009165
UNSPSC 코드:
12352100
PubChem Substance ID:
24854778
NACRES:
NA.22
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vapor density

4.01 (vs air)

vapor pressure

40 mmHg ( 33.8 °C)

분석

99%

양식

liquid

refractive index

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

solubility

alcohol: miscible(lit.)
diethyl ether: miscible(lit.)
water: slightly soluble(lit.)

density

0.865 g/mL at 25 °C (lit.)

SMILES string

CCOC(=O)C(C)C

InChI

1S/C6H12O2/c1-4-8-6(7)5(2)3/h5H,4H2,1-3H3

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관련 카테고리

일반 설명

Ethyl isobutyrate is one of the odorants found in Tuber indicum[1]. It exhibits high flavor dilution factor (FD) value[2].

픽토그램

Flame
GHS02

신호어

Danger

유해 및 위험 성명서

H225

Hazard Classifications

Flam. Liq. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point (°F)

68.0 °F - closed cup

Flash Point (°C)

20 °C - closed cup

개인 보호 장비

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

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시험 성적서(COA)

Lot/Batch Number
STBL3827
STBL3522
STBL0068
STBK5128
STBJ9805

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문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

Laura Culleré et al.
Food chemistry, 141(1), 105-110 (2013-06-19)
The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work
Ting Zhou et al.
Food chemistry, 335, 127664-127664 (2020-08-03)
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A
Gabriella Lo Feudo et al.
Journal of agricultural and food chemistry, 58(6), 3801-3807 (2010-02-23)
The concentration of 32 elements (Al, As, Ba, Be, Ca, Cd, Ce, Cu, Dy, Fe, K, La, Lu, Mg, Mn, Na, Nd, Pb, Rb, Sm, Sr, Th, U, V, Zn) was determined in tomatoes harvested in different four Italian regions
Sonia Collin et al.
Journal of agricultural and food chemistry, 60(1), 380-387 (2011-11-29)
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were investigated by gas
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
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