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Merck
모든 사진(3)

주요 문서

W205532

Sigma-Aldrich

Isoamyl acetate

greener alternative

natural, ≥97%, FCC, FG

동의어(들):

Isopentyl acetate, Acetic acid 3-methylbutyl ester, Isoamyl acetate

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About This Item

Linear Formula:
CH3COOCH2CH2CH(CH3)2
CAS Number:
Molecular Weight:
130.18
FEMA Number:
2055
Beilstein:
1744750
EC Number:
유럽평의회 번호:
214
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.024
NACRES:
NA.21

Grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

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

vapor density

4.5 (vs air)

vapor pressure

5 mmHg ( 25 °C)

분석

≥97%

양식

liquid

autoignition temp.

680 °F

expl. lim.

7.5 %

환경친화적 대안 제품 특성

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

sustainability

Greener Alternative Product

refractive index

n20/D 1.4 (lit.)

bp

142 °C/756 mmHg (lit.)

mp

−78 °C (lit.)

solubility

ethanol: soluble 1ml/3ml, clear, colorless (60%ethanol)

density

0.876 g/mL at 25 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

환경친화적 대안 카테고리

감각 수용성의

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

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일반 설명

Isoamyl acetate is the major ginjo-flavor components of Japanese sake (Ginjo-shu). It is effective in inactivating various microorganisms. Synthesis of isoamyl acetate by lipase-catalyzed transesterification of ethyl acetate in n-hexane has been reported. It is flavor-active compound present in beer.
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”.

애플리케이션


  • Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.: This study investigates the influence of non-Saccharomyces yeasts on beer aroma using headspace solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) and chemometric analysis. Isoamyl acetate was identified as a significant compound contributing to the aroma profile, enhancing fruity and sweet notes in the beer (Cao et al., 2024).

  • Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach.: This research explores the effect of different sorghum varieties on the aroma compounds of Sichuan Xiaoqu Baijiu, a Chinese liquor. Isoamyl acetate was highlighted as a key volatile compound contributing to the characteristic fruity aroma of Baijiu (Ma et al., 2024).

픽토그램

Flame

신호어

Warning

유해 및 위험 성명서

Hazard Classifications

Flam. Liq. 3

보충제 위험성

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point (°F)

91.4 °F - closed cup

Flash Point (°C)

33 °C - closed cup

개인 보호 장비

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


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