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Produktnavn: |
Isoamyl butyrate |
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CAS: |
106-27-4 |
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MF: |
C9H18O2 |
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MW: |
158.24 |
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EINECS: |
203-380-8 |
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Mol-fil: |
106-27-4.mol |
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Smeltepunkt |
-73 °C |
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Boiling point |
184-185 °C(lit.) |
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tetthet |
0,862 g / ml ved 25 ° C (opplyst) |
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damptetthet |
5.45 (mot luft) |
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damptrykk |
1.1 hPa (20 °C) |
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refractive index |
n20/D 1.411(lit.) |
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FEMA |
2060 | ISOAMYL-BUTYRAT |
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Fp |
136 °F |
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storage temp. |
Oppbevares under + 30 ° C. |
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løselighet |
0,5 g / l |
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form |
neat |
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Specific Gravity |
0.866 (20/4℃) |
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Merck |
14,5115 |
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JECFA-nummer |
45 |
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InChIKey |
PQLMXFQTAMDXIZ-UHFFFAOYSA-N |
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CAS DataBase Reference |
106-27-4(CAS DataBase Reference) |
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NIST Chemistry Reference |
Butansyre, 3-metylbutylester (106-27-4) |
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EPA Substance Registry System |
Isoamylbutyrat (106-27-4) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38 |
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Safety Statements |
26-36 / 37 / 39-24 / 25 |
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RIDADR |
UN 3272 3/PG 3 |
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WGK Tyskland |
1 |
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RTECS |
ET5034000 |
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TSCA |
Ja |
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HazardClass |
3 |
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PackingGroup |
III |
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HS kode |
29156019 |
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Toxicity |
LD50 oralt i kanin:> 5000 mg / kg LD50 hud Kanin> 5000 mg / kg |
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Beskrivelse |
Isoamyl Butyrate is a chemical ester of butyrate. It is a kind of flavoring agent that widely used in the preparation of a variety of fruit juice flavor, such as apricots, bananas, pears, apples and other flavor. It is high-demand flavor and fragrance compounds widely used in the food, beverage, cosmetic, and pharmaceutical industries. It is also a kind of solvent for extracting natural spices and the solvent of acetate fiber. Its synthesis can be mediated by the lipase (from various sources) catalyzed esterfication of isoamyl alcohol and butyrate. |
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References |
Macedo, G. A., G. M.
Pastore, and M. I. Rodrigues. "Optimising the synthesis of isoamyl
butyrate using Rhizopus sp. lipase with a central composite rotatable
design." Process Biochemistry 39.6 (2004): 687-693. |
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Beskrivelse |
Isoamyl butyrate has a strong, characteristic, fruity (pear-like) odor and a sweet, corresponding taste. Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of TwitchelFs reagent; or by fermentation from butyric acid and isoamyl alcohol. |
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Chemical Properties |
Isoamylbutyrat har fruktig, aprikos, ananas, banan, sterk, karakteristisk lukt og asweet, tilsvarende smak |
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Chemical Properties |
Isoamyl Butyrate is a liquid with strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit flavors. |
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Chemical Properties |
Klar fargeløs flytende |
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Uses |
manufacture of artficial rum and fruit essences. |
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Uses |
Isoamyl Butyrate is a synthetic flavoring agent that is a stable, col- orless liquid of strong fruity odor. it is usually prepared by esterifica- tion of isoamyl alcohols with butyric acid. it is soluble in most fixed oils and mineral oil and is insoluble in glycerin and propylene gly- col. storage should be in glass, tin, or resin-lined containers. it is used in fruit flavors such as pineapple, raspberry, and strawberry and has application in dessert gels, puddings, and baked goods at 50–60 ppm. |
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Definition |
ChEBI: The butanoate ester of isoamylol. |
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Preparation |
Vanligvis tilberedt ved forestring av kommersielle isoamylalkoholer med smørsyre ved oppvarming i nærvær av Twitchells reagens; eller ved gjæring fra smørsyre og isoamylalkohol |
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Taste threshold values |
Smakskarakteristikker ved 10 spm: moden fruktig, fet, banan, eple, melon og gjæret whisky |
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Råvarer |
Kalsiumklorid -> 3-metyl-1-butanol -> (3R, 4S) -1-benzoyl-3- (1-metoksy-1-metyletoksy) -4-fenyl-2-azetidinon -> Tungstinsyre |
