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306886

Ethyl 2-methylbutyrate

Name: Ethyl 2-methylbutyrate
Brand: ALDRICH

99%

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About This Item

Linear Formula:

CH₃CH₂CH(CH₃)COOC₂H₅

CAS Number:

7452-79-1

Molecular Weight:

130.18

UNSPSC Code:

12352100

NACRES:

NA.22

PubChem Substance ID:

24858543

EC Number:

231-225-4

Beilstein/REAXYS Number:

1720887

MDL number:

MFCD00012217

Assay:

99%

Form:

liquid

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Properties

Quality Level

100

assay

99%

form

liquid

refractive index

n20/D 1.397 (lit.)

bp

133 °C (lit.)

density

0.865 g/mL at 25 °C (lit.)

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

Description

General description

Ethyl 2-methylbutyrate is one of the key constituents of the aroma of baked wines. It is also a potential contributor to the aroma of fresh strawberry.

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pictograms

GHS02

signalword

Warning

hcodes

H226

pcodes

P210 - P233 - P240 - P241 - P242 - P243

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

78.8 °F - closed cup

flash_point_c

26 °C - closed cup

ppe

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

Regulatory Information

危险化学品

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Volatile profile of Madeira wines submitted to traditional accelerated ageing.

Vanda Pereira et al.

Food chemistry, 162, 122-134 (2014-05-31)

The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C

Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.

Yong-Hyun Kim et al.

Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22)

The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences

Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle.

José Manuel Muñoz-Redondo et al.

Journal of agricultural and food chemistry, 65(13), 2768-2775 (2017-03-14)

A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed

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Global Trade Item Number

SKU	GTIN
306886-100ML	04061836691905
306886-5ML	04061836691912