W244317
Ethyl 2-methylbutyrate
natural, mixture of enantiomers, ≥98%, FCC, FG
동의어(들):
Berry butyrate, Ethyl 2-methylbutanoate
로그인조직 및 계약 가격 보기
모든 사진(3)
About This Item
Linear Formula:
CH3CH2CH(CH3)COOC2H5
CAS Number:
Molecular Weight:
130.18
FEMA Number:
2443
Beilstein:
1720887
EC Number:
유럽평의회 번호:
265c
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.409
NACRES:
NA.21
추천 제품
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
분석
≥98%
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 1.397 (lit.)
bp
133 °C (lit.)
density
0.865 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
감각 수용성의
apple; green; fruity
SMILES string
CCOC(=O)C(C)CC
InChI
1S/C7H14O2/c1-4-6(3)7(8)9-5-2/h6H,4-5H2,1-3H3
InChI key
HCRBXQFHJMCTLF-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Ethyl 2-methylbutyrate is a volatile flavor compound found in stawberries, Scheurebe and Gewu1 rztraminer wines.
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”.
이미 열람한 고객
Identification of character impact odorants of different white wine varieties.
Guth H.
Journal of Agricultural and Food Chemistry, 45(8), 3022-3026 (1997)
Flavor quality of cultivated strawberries: the role of the sulfur compounds
Dirinck PJ, et al.
Journal of Agricultural and Food Chemistry, 29(2), 316-321 (1981)
Johannes Niebler et al.
Phytochemistry, 109, 66-75 (2014-12-04)
Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile
Amélie Slegers et al.
Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
Helene Hopfer et al.
Molecules (Basel, Switzerland), 20(5), 8453-8483 (2015-05-20)
Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes
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