306886
2-甲基丁酸乙酯
99%
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关于此项目
线性分子式:
CH3CH2CH(CH3)COOC2H5
化学文摘社编号:
分子量:
130.18
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
231-225-4
Beilstein/REAXYS Number:
1720887
MDL number:
Assay:
99%
Form:
liquid
Quality Level
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
General description
2-甲基丁酸乙酯是烘焙葡萄酒香气的关键成分之一。 它也是新鲜草莓香气的潜在成分。
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
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
法规信息
危险化学品
此项目有
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
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
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
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 306886-100ML | 04061836691905 |
| 306886-5ML | 04061836691912 |