W222208
异丁酸
≥99%, FCC, FG
别名:
2-甲基丙酸
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关于此项目
线性分子式:
(CH3)2CHCO2H
化学文摘社编号:
分子量:
88.11
FEMA Number:
2222
Council of Europe no.:
6
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.006
EC Number:
201-195-7
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
635770
Organoleptic:
butter; acidic; rancid
Grade:
FG, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 172.515
vapor density
3.04 (vs air)
vapor pressure
1.5 mmHg ( 20 °C)
assay
≥99%
autoignition temp.
824 °F
expl. lim.
10 %
refractive index
n20/D 1.393 (lit.)
bp
153-154 °C (lit.)
mp
−47 °C (lit.)
density
0.95 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
butter; acidic; rancid
SMILES string
CC(C)C(O)=O
InChI
1S/C4H8O2/c1-3(2)4(5)6/h3H,1-2H3,(H,5,6)
InChI key
KQNPFQTWMSNSAP-UHFFFAOYSA-N
General description
Isobutyric acid is a volatile fatty acid that can be used as a flavoring agent. It occurs naturally in Ceratonia siliqua L. The gum obtained from the kernels of this species is used as a thickener in the food industry.
Application
- Isobutyric acid enhances the anti-tumour effect of anti-PD-1 antibody.: This study presents groundbreaking research on how isobutyric acid can enhance the efficacy of anti-PD-1 antibodies, offering significant implications for improving cancer immunotherapy treatments (Murayama et al., 2024).
Biochem/physiol Actions
10ppm 时的气味
15ppm 时的味道
Other Notes
天然存在：罗马洋甘菊、草莓、乳制品。
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Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
131.0 °F - closed cup
flash_point_c
55 °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
Burdock GA
Encyclopedia of Food and Color Additives, 1, 1463-1464 (1997)
Effect of temperature on isobutyric acid loss during roasting of carob kibble
Berna A, et al
Journal of Agricultural and Food Chemistry, 45(10), 4084-4087 (1997)
Manipulation of colonic bacteria and volatile fatty acid production by dietary high amylose maize (amylomaize) starch granules
Wang X, et al
Journal of Applied Microbiology, 93(3), 390-397 (2002)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W222208-5KG-K | 04061838191168 |
| W222208-SAMPLE-K | 04061837508936 |
| W222208-10KG-K | 04061838179715 |
| W222208-1KG-K | 04061837508929 |
| W222208-25KG-K | 04061838191151 |