跳转至内容
Merck
CN

W310204

异戊酸

≥99%, FCC, FG

别名:

3-甲基丁酸, 异丙基乙酸

登录 查看组织和合同定价。

选择尺寸

变更视图

关于此项目

线性分子式:
(CH3)2CHCH2COOH
化学文摘社编号:
分子量:
102.13
FEMA Number:
3102
Council of Europe no.:
8
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.008
EC Number:
207-975-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1098522
Organoleptic:
cheese; fatty; acidic; sour
Grade:
FG, Halal
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
技术服务
需要帮助?我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助


biological source

synthetic

Quality Level

grade

FG, Halal

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012, FCC, FDA 21 CFR 172.515

vapor pressure

0.38 mmHg ( 20 °C)

assay

≥99%

autoignition temp.

824 °F

refractive index

n20/D 1.403 (lit.)

bp

175-177 °C (lit.)

mp

−29 °C (lit.)

density

0.925 g/mL at 20 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cheese; fatty; acidic; sour

SMILES string

CC(C)CC(O)=O

InChI

1S/C5H10O2/c1-4(2)3-5(6)7/h4H,3H2,1-2H3,(H,6,7)

InChI key

GWYFCOCPABKNJV-UHFFFAOYSA-N

General description

Isovaleric acid is the main volatile flavor constituent of Swiss cheese and beer. It has been identified as the key odor-active compound responsible for "Brett" flavor in wine.


Still not finding the right product?

Explore all of our products under 异戊酸


pictograms

Corrosion

signalword

Danger

hcodes

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1B

存储类别

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

176.0 °F - Pensky-Martens closed cup

flash_point_c

80 °C - Pensky-Martens closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter



历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

没有发现合适的版本?

如果您需要特殊版本,可通过批号或批次号查找具体证书。

已有该产品?

在文件库中查找您最近购买产品的文档。

访问文档库


相关内容


Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese.
Thierry A, et al.
International dairy journal, 14(9), 801-807 (2004)
The flavour of beer?a review.
Journal of the Institute of Brewing, 76(5), 486-495 (1970)
What is" Brett"(Brettanomyces) flavor?: A preliminary investigation.
ACS Symp. Ser., 714, 96?115-96?115 (1998)



全球贸易项目编号

货号GTIN
W310204-5KG04061838181848
W310204-10KG04061838181817
W310204-1KG04061837520334
W310204-20KG04061838181831
W310204-SAMPLE04061838192738