produktbeskrivelse

Isoamyl butyrate Basic information

Description References

Produktnavn:	Isoamyl butyrate
CAS:	106-27-4
MF:	C9H18O2
MW:	158.24
EINECS:	203-380-8
Mol-fil:	106-27-4.mol

Isoamylbutyrat Kjemiske egenskaper

Smeltepunkt	-73 °C
Boiling point	184-185 °C(lit.)
tetthet	0,862 g / ml ved 25 ° C (opplyst)
damptetthet	5.45 (mot luft)
damptrykk	1.1 hPa (20 °C)
refractive index	n20/D 1.411(lit.)
FEMA	2060 \| ISOAMYL-BUTYRAT
Fp	136 °F
storage temp.	Oppbevares under + 30 ° C.
løselighet	0,5 g / l
form	neat
Specific Gravity	0.866 (20/4℃)
Merck	14,5115
JECFA-nummer	45
InChIKey	PQLMXFQTAMDXIZ-UHFFFAOYSA-N
CAS DataBase Reference	106-27-4(CAS DataBase Reference)
NIST Chemistry Reference	Butansyre, 3-metylbutylester (106-27-4)
EPA Substance Registry System	Isoamylbutyrat (106-27-4)

Isoamyl butyrate Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-36 / 37 / 39-24 / 25
RIDADR	UN 3272 3/PG 3
WGK Tyskland	1
RTECS	ET5034000
TSCA	Ja
HazardClass	3
PackingGroup	III
HS kode	29156019
Toxicity	LD50 oralt i kanin:> 5000 mg / kg LD50 hud Kanin> 5000 mg / kg

Isoamyl butyrate Usage And Synthesis

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.
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. Krishna, S. Hari, et al. "Lipase-catalyzed synthesis of isoamyl butyrate: optimization by response surface methodology." Journal of the American Oil Chemists' Society 76.12 (1999): 1483- 1488. Langrand, G., C. Triantaphylides, and J. Baratti. "Lipase catalyzed formation of flavour esters." Biotechnology Letters 10.8 (1988): 549-554.
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.
Chemical Properties	Isoamylbutyrat har fruktig, aprikos, ananas, banan, sterk, karakteristisk lukt og asweet, tilsvarende smak
Chemical Properties	Isoamyl Butyrate is a liquid with strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit flavors.
Chemical Properties	Klar fargeløs flytende
Uses	manufacture of artficial rum and fruit essences.
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.
Definition	ChEBI: The butanoate ester of isoamylol.
Preparation	Vanligvis tilberedt ved forestring av kommersielle isoamylalkoholer med smørsyre ved oppvarming i nærvær av Twitchells reagens; eller ved gjæring fra smørsyre og isoamylalkohol
Taste threshold values	Smakskarakteristikker ved 10 spm: moden fruktig, fet, banan, eple, melon og gjæret whisky