W342807

Sigma-Aldrich

Ethyl 3-hydroxybutyrate

≥97%, FG

Sinônimo(s):
grape butyrate
Fórmula linear:
CH3CH(OH)CH2COOC2H5
Número CAS:
Peso molecular:
132.16
Número FEMA:
3428
Beilstein/REAXYS Number:
1446190
Número EC:
Conselho da Europa nº:
10596
Número MDL:
ID de substância PubChem:
Número de Flavis:
9.522
NACRES:
NA.21

Nível de qualidade

400

fonte biológica

synthetic

grau

FG
Halal
Kosher

Agência/Método

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

teor

≥97%

índice de refração

n20/D 1.42 (lit.)

pb

170 °C (lit.)

densidade

1.017 g/mL at 25 °C (lit.)

Documentação

see Safety & Documentation for available documents

Setor em destaque

Flavors and Fragrances

Organoléptico

grape; green; fruity

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

SMILES string

CCOC(=O)CC(C)O

InChI

1S/C6H12O3/c1-3-9-6(8)4-5(2)7/h5,7H,3-4H2,1-2H3

InChI key

OMSUIQOIVADKIM-UHFFFAOYSA-N

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Descrição geral

Ethyl 3-hydroxybutyrate is one of the main aroma components of wine. It occurs naturally in fruits such as pineapple, tamarillo fruit, caja fruit and naranjilla fruit.

Embalagem

100 g in poly bottle
1 kg in poly bottle
10, 25 kg in poly drum

Outras notas

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storage_class_code

10 - Combustible liquids

WGK Alemanha

WGK 3

Ponto de fulgor (ºF)

170.6 °F - closed cup

Ponto de fulgor (ºC)

77 °C - closed cup

Equipamento de proteção individual

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Identification of additional pineapple volatiles
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 39(10), 1848-1851 (1991)
Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3?hydroxy aliphatic esters.
Allegrone G & Barbeni M.
Flavour and Fragrance Journal, 7(6), 337-342 (1992)
Volatiles from naranjilla fruit (Solanum quitoense Lam.). GC/MS analysis and sensory evaluation using sniffing GC
Brunke EJ, et al.
Journal of Agricultural and Food Chemistry, 37(3), 746-748 (1989)
Volatile constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.
Torrado A, et al.
Flavour and Fragrance Journal, 10(6), 349-354 (1995)
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic?flame ionisation detection analysis of dichloromethane microextracts.
Ortega C, et al.
Journal of Chromatography A, 923(1), 205-214 (2001)

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