W205532

Isoamyl acetate

natural, ≥97%, FCC, FG

• 동의어(들): Isopentyl acetate, Acetic acid 3-methylbutyl ester, Isoamyl acetate
• Linear Formula: CH₃COOCH₂CH₂CH(CH₃)₂
• CAS Number: 123-92-2
• Molecular Weight: 130.18
• FEMA Number: 2055
• Beilstein: 1744750
• EC Number: 204-662-3
• 유럽평의회 번호: 214
• MDL number: MFCD00008946
• UNSPSC 코드: 12164502
• PubChem Substance ID: 24900822
• 플래비스(Flavis) 번호: 9.024
• NACRES: NA.21

속성

• Grade: FG; Fragrance grade; Halal; Kosher; natural
• Quality Level: 400
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• 규정 준수: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• vapor density: 4.5 (vs air)
• vapor pressure: 5 mmHg ( 25 °C)
• 분석: ≥97%
• 형태: liquid
• autoignition temp.: 680 °F
• expl. lim.: 7.5 %
• 환경친화적 대안 제품 특성: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• refractive index: n20/D 1.4 (lit.)
• bp: 142 °C/756 mmHg (lit.)
• mp: −78 °C (lit.)
• solubility: ethanol: soluble 1ml/3ml, clear, colorless (60%ethanol)
• density: 0.876 g/mL at 25 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 향수 알레르기항원: no known allergens
• 환경친화적 대안 카테고리: , Aligned
• 감각 수용성의: banana; fruity; sweet
• SMILES string: 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

설명

일반 설명

Isoamyl acetate is the major ginjo-flavor components of Japanese sake (Ginjo-shu). It is effective in inactivating various microorganisms. Synthesis of isoamyl acetate by lipase-catalyzed transesterification of ethyl acetate in n-hexane has been reported. It is flavor-active compound present in beer.

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”.

애플리케이션

• Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.: This study investigates the influence of non-Saccharomyces yeasts on beer aroma using headspace solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) and chemometric analysis. Isoamyl acetate was identified as a significant compound contributing to the aroma profile, enhancing fruity and sweet notes in the beer (Cao et al., 2024).


• Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.: This research explores the effect of different sorghum varieties on the aroma compounds of Sichuan Xiaoqu Baijiu, a Chinese liquor. Isoamyl acetate was highlighted as a key volatile compound contributing to the characteristic fruity aroma of Baijiu (Ma et al., 2024).

안전성 정보

• 픽토그램: GHS02
• 신호어: Warning
• 유해 및 위험 성명서: H226
• 예방조치 성명서: P210 - P233 - P240 - P241 - P242 - P243
• Hazard Classifications: Flam. Liq. 3
• 보충제 위험성: EUH066
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 1
• Flash Point (°F): 91.4 °F - closed cup
• Flash Point (°C): 33 °C - closed cup
• 개인 보호 장비: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter