Octylisobutyrat

OCTYL ISOBUTYRATE Chemische Eigenschaften,Einsatz,Produktion Methoden

• Beschreibung

  Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid undertone reminiscent of parsley and fern root with a sweet flavor suggestive of grape. May be prepared by esterification of n-octanol with isobutyric acid.

• Chemische Eigenschaften

  Octyl isobutyrate has a fruity, fatty fragrance with a soft and humid undertone reminiscent of parsley and fern root. It has a sweet flavor suggestive of grape.

• Occurrence

  Reported found among the volatile components of hop. Also reported found in grapefruit juice and babaco fruit (Carica pentagona Heilborn).

• Verwenden

  Octyl isobutyrate is used in imitation Pistacio, Grape, Melon, Peach, Citrus complexes, fruit blends, wine and Liqueur flavors, ect. The concentration is normally about 2 to 4 ppm in the finished product.

• Definition

  ChEBI: Octyl 2-methyl-propionyl is a carboxylic ester.

• synthetische

  Esterification of n-octanol with isobutyric acid.

• Aroma threshold values

  Detection: 6 ppb

• Taste threshold values

  Taste characteristics at 30 ppm: creamy, waxy, fruity, earthy and fatty.

• Stoffwechsel

  Isobutyrates are hydrolysed to materials that are either normally in the diet or readily converted to such materials (Fassett, 1963a). Isobutyric acid occurs normally in the metabolism of valine, being converted to a propionyl group and entering into the glycogenic process (Fassett, 1963b). π-Octanol is largely oxidized in vivo; about 10% is excreted conjugated with glucuronic acid in rabbits. Isomeric octanols may be more highly conjugated; they may also be oxidized to the ketone or may be excreted unchanged (Williams, 1959).

OCTYL ISOBUTYRATE Upstream-Materialien And Downstream Produkte

Octylisobutyrat Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

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