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关于此项目
线性分子式:
CH3COOCH2CH2CH(CH3)2
化学文摘社编号:
分子量:
130.18
FEMA Number:
2055
Council of Europe no.:
214
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.024
EC Number:
204-662-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1744750
Organoleptic:
banana; fruity; 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
Quality Level
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 & 872/2012, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515
vapor density
4.5 (vs air)
vapor pressure
5 mmHg ( 25 °C)
assay
≥95%
form
liquid
autoignition temp.
680 °F
expl. lim.
7.5 %
refractive index
n20/D 1.4 (lit.)
bp
142 °C/756 mmHg (lit.)
mp
−78 °C (lit.)
density
0.876 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; fruity; sweet
SMILES string
CC(C)CCOC(C)=O
InChI
1S/C7H14O2/c1-6(2)4-5-9-7(3)8/h6H,4-5H2,1-3H3
InChI key
MLFHJEHSLIIPHL-UHFFFAOYSA-N
General description
乙酸异戊酯是香蕉和菠萝蜜的主要挥发性香气成分之一。其也是在葡萄酒发酵过程中形成的。
Application
- Gradually supply of isoamyl alcohol increases the isoamyl acetate production in solid-state fermentation.:在固态发酵中通过缓慢添加异戊醇提高乙酸异戊酯产量。体现生物技术应用前景(Sainz-Mellado et al., 2023)。
- Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.:利用代谢组学分析椰子水醋的风味和营养价值,发现乙酸异戊酯是主要的风味物质,说明其食品化学重要性(Xu et al., 2022)。
- Green Synthesis of the Flavor Esters with a Marine Candida parapsilosis Esterase Expressed in Saccharomyces cerevisiae.:研究用酿酒酵母表达的海洋来源酯酶通过绿色合成酯类风味物质(包括乙酸异戊酯)。提供一种环保的酯类生产方法(Xue et al., 2020)。
- Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.:利用先进的代谢组学技术区分不同产地白酒,其中乙酸异戊酯是风味分析的重要标志(Song et al., 2020)。
- The fungal aroma gene ATF1 promotes dispersal of yeast cells through insect vectors.:研究ATF1基因在乙酸异戊酯生产中的作用,它通过引诱媒介昆虫帮助酵母细胞扩散。具有微生物生态学和芳香物质生产借鉴意义(Christiaens et al., 2014)。
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
supp_hazards
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
91.4 °F - closed cup
flash_point_c
33 °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
Isoamyl acetate?a key fermentation volatile of wines of Vitis vinifera cv Pinotage.
Van Wyk CJ, et al.
American Journal of Enology and Viticulture, 30(3), 167-173 (1979)
Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS).
Ong BT, et al
J. Food Compos. Anal., 21(5), 416-422 (2008)
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds.
Molina AM, et al.
Applied Microbiology and Biotechnology, 77(3), 675-687 (2007)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W205508-4KG-K | 04061837543494 |
| W205508-SAMPLE-K | 04061837489563 |
| W205508-1KG-K | 04061837543470 |
| W205508-20KG-K | 04061837489556 |
