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Merck
CN

W242713

丁酸乙酯

greener alternative

natural, ≥98%, FCC, FG

别名:

Butyric acid ethyl ester

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关于此项目

线性分子式:
CH3CH2CH2C(O)OC2H5
化学文摘社编号:
分子量:
116.16
FEMA Number:
2427
Council of Europe no.:
264c
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.039
EC Number:
203-306-4
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506331
Organoleptic:
ethereal; fruity; pineapple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117

vapor density

4 (vs air)

vapor pressure

15.5 mmHg ( 25 °C)

assay

≥98%

autoignition temp.

865 °F

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.392 (lit.)

bp

120 °C (lit.)

mp

−93 °C (lit.)

density

0.875 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

greener alternative category

organoleptic

ethereal; fruity; pineapple; sweet

SMILES string

CCCC(=O)OCC

InChI

1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3

InChI key

OBNCKNCVKJNDBV-UHFFFAOYSA-N

General description

Ethyl butyrate is mainly used as a flavor ester for its pineapple-like flavor. It is one of the main volatile components identified in orange juices.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application


  • Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.: Investigates the transfer dynamics of aroma compounds from food products, essential for optimizing food packaging materials to preserve flavor integrity (Dury-Brun C et al., 2007).




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pictograms

Flame

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



历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Comparison of volatile flavor components in fresh and processed orange juices.
Nisperos-Carriedo MO & Shaw PE
Journal of Agricultural and Food Chemistry, 38(4), 1048-1052 (1990)
Production of flavor esters by immobilized lipase.
Gillies B, et al.
Biotechnology Letters, 9(10), 709-714 (1987)
D Labbe et al.
Chemical senses, 32(3), 205-214 (2006-11-03)
The impact of olfactory perception on sweetness was explored in a model solution using odorants at subthreshold concentrations. First, the impact of 6 odorants, previously described in the literature as congruent with sweetness, was investigated at suprathreshold level in a



全球贸易项目编号

货号GTIN
W242713-1KG-K04061837876462
W242713-4KG-K04061837876479
W242713-9KG-K04061837512391
W242713-20KG-K04061837512384
W242713-SAMPLE-K04061837512438