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Merck
모든 사진(1)

주요 문서

W246301

Sigma-Aldrich

Ethyl isovalerate

≥98%, FCC, FG

동의어(들):

3-methyl butanoic acid ethyl ester, Ethyl 3-methyl butyrate, Ethyl 3-methylbutanoate

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About This Item

Linear Formula:
(CH3)2CHCH2COOC2H5
CAS Number:
Molecular Weight:
130.18
FEMA Number:
2463
Beilstein:
1744677
EC Number:
유럽평의회 번호:
442
MDL number:
UNSPSC 코드:
12164502
eCl@ss:
39022323
PubChem Substance ID:
플래비스(Flavis) 번호:
9.447
NACRES:
NA.21
감각 수용성의:
apple; fruity; pineapple; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
생물학적 소스:
synthetic
Agency:
(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens

생물학적 소스

synthetic

Quality Level

Grade

FG
Fragrance grade
Halal
Kosher

Agency

(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA

규정 준수

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor pressure

7.5 mmHg ( 20 °C)

분석

≥98%

refractive index

n20/D 1.396 (lit.)

bp

131-133 °C (lit.)

mp

−99 °C (lit.)

density

0.864 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

감각 수용성의

apple; fruity; pineapple; sweet

SMILES string

CCOC(=O)CC(C)C

InChI

1S/C7H14O2/c1-4-9-7(8)5-6(2)3/h6H,4-5H2,1-3H3

InChI key

PPXUHEORWJQRHJ-UHFFFAOYSA-N

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관련 카테고리

일반 설명

Ethyl isovalerate is a flavor ester that occurs naturally in fruits such as pineapple, banana etc.

픽토그램

Flame

신호어

Warning

유해 및 위험 성명서

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point (°F)

80.6 °F - closed cup

Flash Point (°C)

27 °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

Chemical Studies of Pineapple (Ananas sativus Lindl). I. The Volatile Flavor and Odor Constituents of Pineapple1
Haagen-Smit AJ, et al.
Journal of the American Chemical Society, 10, 1646-1650 (1945)
Optimization of solid-phase microextraction analysis for studying the change of headspace flavor compounds of banana during ripening
Liu TT & Yang TS
Journal of Agricultural and Food Chemistry, 50(4), 653-657 (2002)
Pascal Fuchsmann et al.
Journal of chromatography. A, 1601, 60-70 (2019-06-11)
Headspace in-tube extraction (HS-ITEX) and solid phase microextraction (HS-SPME) sampling, followed by gas chromatography-mass spectrometry (GC-MS), are widely used to analyze volatile compounds in various food matrices. While the extraction efficiency of volatile compounds from foodstuffs is crucial for obtaining
David A Camarena-Pozos et al.
Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
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

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