W269506

2-Methylbutyric acid

≥98%, FG

• Synonyme(s) : NSC 7304
• Formule linéaire : C₂H₅CH(CH₃)CO₂H
• CAS Number: 116-53-0
• Poids moléculaire : 102.13
• Numéro FEMA: 2695
• Numéro CE : 204-145-2
• Conseil de l'Europe Nº : 2002
• Numéro MDL: MFCD00002669
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901262
• Numéro Flavis : 8.046
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Fragrance grade; Halal; Kosher
• Agence: follows IFRA guidelines; meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• Pression de vapeur: 0.5 mmHg ( 20 °C)
• Essai: ≥98%
• Indice de réfraction: n20/D 1.405 (lit.)
• pb: 176-177 °C (lit.)
• Densité: 0.936 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Propriétés organoleptiques: cheesy; acidic; fruity
• Chaîne SMILES: CCC(C)C(O)=O
• InChI: 1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7)
• Clé InChI: WLAMNBDJUVNPJU-UHFFFAOYSA-N

Description

Application

• Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates.: This study focuses on the application of (±)-2-Methylbutyric acid in the development of nanocomposite colorimetric sensor arrays, facilitating the rapid detection of mold in maize. This advancement highlights the compound′s potential in agricultural quality control and food safety (Lin et al., 2024).


• Regulation mechanism and bioactivity characteristic of surfactin homologues with C14 and C15 fatty acid chains.: Research elaborates on the bioactive characteristics of surfactin homologues involving (±)-2-Methylbutyric acid, underscoring its crucial role in enhancing the microbial production of bioactive compounds. This has significant implications for pharmaceuticals and bioengineering (Su et al., 2024).


• Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil.: This paper explores how (±)-2-Methylbutyric acid influences the flavor profile of Camellia oleifera seed oil under various roasting conditions, emphasizing its importance in enhancing food flavors and consumer products (Han et al., 2024).

Actions biochimiques/physiologiques

Taste at 10 ppm

Autres remarques

Natural occurrence: Apple, apricot, cider, cocoa, cranberry, grape, grape brandy, oriental tobacco, strawberry, vinegar and whiskey.

Informations sur la sécurité

• Pictogrammes: GHS05,GHS07
• Mention d'avertissement: Danger
• Mentions de danger: H290,H302 + H312,H314
• Conseils de prudence: P234 - P280 - P301 + P312 - P303 + P361 + P353 - P304 + P340 + P310 - P305 + P351 + P338
• Classification des risques: Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Dam. 1 - Met. Corr. 1 - Skin Corr. 1B
• Code de la classe de stockage: 8A - Combustible corrosive hazardous materials
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): 170.6 °F - closed cup
• Point d'éclair (°C): 77 °C - closed cup
• Équipement de protection individuelle: Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter