W244317
2-甲基丁酸乙酯
natural, mixture of enantiomers, ≥98%, FCC, FG
别名:
Berry butyrate, Ethyl 2-methylbutanoate
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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
FEMA Number:
2443
Council of Europe no.:
265c
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.409
EC Number:
231-225-4
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1720887
Organoleptic:
apple; green; fruity
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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
assay
≥98%
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
refractive index
n20/D 1.397 (lit.)
bp
133 °C (lit.)
density
0.865 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
apple; green; fruity
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
Ethyl 2-methylbutyrate is a volatile flavor compound found in stawberries, Scheurebe and Gewu1 rztraminer wines.
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”.
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Flavor quality of cultivated strawberries: the role of the sulfur compounds
Dirinck PJ, et al.
Journal of Agricultural and Food Chemistry, 29(2), 316-321 (1981)
Identification of character impact odorants of different white wine varieties.
Guth H.
Journal of Agricultural and Food Chemistry, 45(8), 3022-3026 (1997)
Johannes Niebler et al.
Phytochemistry, 109, 66-75 (2014-12-04)
Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W244317-100G-K | 04061837876738 |
| W244317-1KG-K | 04061837876745 |
| W244317-20KG-K | 04061837876752 |
| W244317-4KG-K | 04061837876769 |
| W244317-SAMPLE-K | 04061837876776 |