3-Methylbutylbutyrat

Bezeichnung:3-Methylbutylbutyrat

CAS-Nr106-27-4

Englisch Name:Isoamyl butyrate

CBNumberCB0352329

SummenformelC9H18O2

Molgewicht158.24

MOL-Datei106-27-4.mol

Synonyma

3-Methylbutylbutyrat

3-Methylbutylbutyrat physikalisch-chemischer Eigenschaften

Schmelzpunkt	-73 °C
Siedepunkt	184-185 °C (lit.)
Dichte	0.862 g/mL at 25 °C (lit.)
Dampfdichte	5.45 (vs air)
Dampfdruck	1.1 hPa (20 °C)
FEMA	2060 \| ISOAMYL BUTYRATE
Brechungsindex	n20/D 1.411(lit.)
Flammpunkt	136 °F
storage temp.	Store below +30°C.
Löslichkeit	0.5g/l
Wichte	0.866 (20/4℃)
Farbe	Colorless to Almost colorless
Geruch (Odor)	at 100.00 %. fruity green apricot pear banana
Geruchsart	fruity
Wasserlöslichkeit	184.7mg/L at 20℃
JECFA Number	45
Merck	14,5115
Dielectric constant	3.9（20℃）
InChIKey	PQLMXFQTAMDXIZ-UHFFFAOYSA-N
LogP	3.99 at 22.4℃
CAS Datenbank	106-27-4(CAS DataBase Reference)
NIST chemische Informationen	Butanoic acid, 3-methylbutyl ester(106-27-4)
EPA chemische Informationen	Isoamyl butyrate (106-27-4)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	26-36/37/39-24/25
RIDADR	UN 3272 3/PG 3
WGK Germany	1
RTECS-Nr.	ET5034000
TSCA	Yes
HazardClass	3
PackingGroup	III
HS Code	29156019
Toxizität	LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg

Gefahreninformationscode (GHS)

Isoamyl butyrate Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36/37/39:Bei der Arbeit geeignete Schutzkleidung,Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
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.
Chemische Eigenschaften
Isoamyl Butyrate is a liquid with strongly fruity odor that occurs, for example, in banana. It is used mainly in fruit flavors.
Chemische Eigenschaften
Isoamyl butyrate has a fruity, apricot, pineapple, banana, strong, characteristic odor and a sweet, corresponding taste
Chemische Eigenschaften
Isoamyl butyrate is a clear colorless mobile liquid. B.P. 1795 C. Sp.Gr. 0.87. Insoluble in water, soluble in alcohol, essential oils, perfume and flavor materials. Powerful and diffusive fruity, sweet Apricot-Banana-Pineapple-like odor, somewhat sharper than that of the iso-Amyl-iso-buty rate. Sweet and fruity taste, not very powerful, yet stronger than the acetate.
Occurrence
Reported found in the oil of Eucalyptus macarthuri and in coconut oil. Also reported found in apple, apricot, banana, kumquat peel oil, guava, grapes, melon, strawberry, tomato, cheeses, beer, cognac, rum, Scotch whiskey, cider, grape wines, port, honey, yellow passion fruit, plum, mango, plum wine, cashew apple, cherimoya, bilberry wine, mountain papaya, Roman chamomile, mastic gum leaf and fruit oil.
Verwenden
manufacture of artficial rum and fruit essences. Extensively used in flavor compositions. This ester may constitute a large percentage of many fruit flavors, such as: imitation Apricot, Banana, Cherry, Peach, Strawberry, "Tutti- -frutti", etc. and in Butter, Butterscotch, Chocolate, etc. Concentration in finished product may be 80 ppm in candy, and up to 550 ppm in chewing gum. Occasionally used to impart "lift" to perfumes and to modify "creamy" notes with Amyl phenylacetate, Vanillin, etc.
Verwenden
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.
synthetische
Usually prepared by esterification of commercial isoamyl alcohols with butyric acid by heating in the presence of Twitchell’s reagent; or by fermentation from butyric acid and isoamyl alcohol
Taste threshold values
Taste characteristics at 10 ppm: ripe fruity, fatty, banana, apple, melon and fermented whiskey
Allgemeine Beschreibung
Natural occurrence: Melon, papaya, hop oil, grape brandy, bourbon whiskey, honey, jack fruit.
Biochem/physiol Actions
Taste at 5 ppm

Isoamyl butyrate Upstream-Materialien And Downstream Produkte

3-Methylbutylbutyrat Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

106-27-4, Isoamyl butyrate Verwandte Suche:

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