W205915
丁酸戊酯
≥98%, FG
别名:
丁酸戊酯, 戊酸丁酯
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关于此项目
经验公式（希尔记法）:
C9H18O2
化学文摘社编号:
分子量:
158.24
FEMA Number:
2059
Council of Europe no.:
270
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.044
EC Number:
208-739-2
NACRES:
NA.21
MDL number:
Organoleptic:
banana; cherry; fruity; pineapple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515
assay
≥98%
refractive index
n20/D 1.41 (lit.)
bp
184-188 °C (lit.)
density
0.863 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
banana; cherry; fruity; pineapple; sweet
SMILES string
CCCCCOC(=O)CCC
InChI
1S/C9H18O2/c1-3-5-6-8-11-9(10)7-4-2/h3-8H2,1-2H3
InChI key
CFNJLPHOBMVMNS-UHFFFAOYSA-N
General description
丁酸戊酯是一种具有气味活性的挥发性有机化合物，已被确定为香蕉果实、杏和苹果中的主要风味成分之一。 它在口香糖、糖果和烘焙食品中可用作食品调味剂。
Application
- RIFM香料成分安全性评估，丁酸戊酯，CAS登记号540-18-1。: 香料材料研究所的这篇综述评估了丁酸戊酯的安全性，丁酸戊酯广泛应用于香料和香精行业，确保符合全球健康和安全标准（Api AM et al., 2020）。
- 嗅觉受体调节人气道平滑肌细胞中的生理过程：研究人员已经研究过丁酸戊酯和其它气味剂对人气道平滑肌细胞嗅觉受体的影响，为呼吸系统疾病的非传统治疗途径提供了见解 （Kalbe B et al., 2016）。
- 超灵敏柔性石墨烯场效应晶体管（FET）型生物电子鼻。: 探索石墨烯基传感器检测气味如丁酸戊酯等挥发性化合物的高灵敏度，该研究可能会革新诊断方法和环境监测（Park SJ et al., 2012）。
- 与人类嗅觉受体结合的聚吡咯纳米管：FET型生物电子鼻的高性能传感器: 讨论了丁酸戊酯在增强生物电子设备功能方面的应用，为开发用于各种应用（包括健康和安全监测）的先进传感器做出了贡献，（Yoon H et al., 2009）。
wgk
WGK 2
flash_point_f
152.6 °F - closed cup
flash_point_c
67 °C - closed cup
存储类别
3 - Flammable liquids
法规信息
危险化学品
此项目有
R A Gregson et al.
Biological cybernetics, 52(4), 247-258 (1985-01-01)
Two computer controlled experiments in an olfactory cross-modal matching task, using two-component odour mixtures matched against bar diagrams, were designed so that stimulus presentation was contingent upon the recent performance of the subject; stimuli that were relatively poorly (in experiment
Analysis of odor-active volatiles from Pseudomonas fragi grown in milk
Cormier F, et al.
Journal of Agricultural and Food Chemistry, 39(1), 159-161 (1991)
Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 28-28 (1971)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W205915-1KG-K | 04061834227083 |
| W205915-20KG-K | 04061834227090 |
| W205915-9KG-K | 04061834227106 |
| W205915-SAMPLE-K | 04061837502446 |