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Merck
모든 사진(3)

주요 문서

W242713

Sigma-Aldrich

Ethyl butyrate

greener alternative

natural, ≥98%, FCC, FG

동의어(들):

Butyric acid ethyl ester

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About This Item

Linear Formula:
CH3CH2CH2C(O)OC2H5
CAS Number:
Molecular Weight:
116.16
FEMA Number:
2427
Beilstein:
506331
EC Number:
유럽평의회 번호:
264c
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.039
NACRES:
NA.21

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Grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

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 (vs air)

vapor pressure

15.5 mmHg ( 25 °C)

분석

≥98%

autoignition temp.

865 °F

환경친화적 대안 제품 특성

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

refractive index

n20/D 1.392 (lit.)

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일반 설명

Ethyl butyrate is mainly used as a flavor ester for its pineapple-like flavor.[1] It is one of the main volatile components identified in orange juices.[2]
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


  • 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).


픽토그램

Flame

신호어

Warning

유해 및 위험 성명서

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point (°F)

78.8 °F - closed cup

Flash Point (°C)

26 °C - closed cup

개인 보호 장비

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


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시험 성적서(COA)

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문서 라이브러리 방문

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)
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
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

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