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Merck

246085

Ethyl isobutyrate

99%

Synonym(s):

2-Methylpropanoic acid ethyl ester, 2-Methylpropionic acid ethyl ester, Ethyl 2,2-dimethylacetate, Ethyl 2-methyl-1-propanoate, Ethyl 2-methylpropanoate, Ethyl 2-methylpropionate, Ethyl isobutanoate

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100 ML

CZK 755.00

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CZK 1,710.00

CZK 755.00

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About This Item

Linear Formula:
(CH3)2CHCOOC2H5
CAS Number:
97-62-1
Molecular Weight:
116.16
NACRES:
NA.22
UNSPSC Code:
12352100
PubChem Substance ID:
24854778
EC Number:
202-595-4
Beilstein/REAXYS Number:
773846
MDL number:
MFCD00009165

Key Documents

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Product Name

Ethyl isobutyrate, 99%

InChI key

WDAXFOBOLVPGLV-UHFFFAOYSA-N

InChI

1S/C6H12O2/c1-4-8-6(7)5(2)3/h5H,4H2,1-3H3

SMILES string

CCOC(=O)C(C)C

vapor density

4.01 (vs air)

vapor pressure

40 mmHg ( 33.8 °C)

assay

99%

form

liquid

refractive index

n20/D 1.387 (lit.)

bp

112-113 °C (lit.)

solubility

alcohol: miscible(lit.)
diethyl ether: miscible(lit.)
water: slightly soluble(lit.)

density

0.865 g/mL at 25 °C (lit.)

Quality Level

100

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1 of 4

This Item
W242802W242810W269409
Ethyl isobutyrate 99%

Sigma-Aldrich

246085

Ethyl isobutyrate

Ethyl isobutyrate ≥98%, FCC, FG

Sigma-Aldrich

W242802

Ethyl isobutyrate

Ethyl isobutyrate natural, ≥98%, FCC, FG

Sigma-Aldrich

W242810

Ethyl isobutyrate

Methyl isobutyrate 99%, FG

Sigma-Aldrich

W269409

Methyl isobutyrate

assay

99%

assay

≥98%

assay

≥98%

assay

99%

Quality Level

100

Quality Level

400

Quality Level

400

Quality Level

400

solubility

alcohol: miscible(lit.), water: slightly soluble(lit.), diethyl ether: miscible(lit.)

solubility

-

solubility

-

solubility

-

density

0.865 g/mL at 25 °C (lit.)

density

0.865 g/mL at 25 °C (lit.)

density

0.865 g/mL at 25 °C (lit.)

density

0.891 g/mL at 25 °C (lit.)

form

liquid

form

-

form

-

form

-

refractive index

n20/D 1.387 (lit.)

refractive index

n20/D 1.387 (lit.)

refractive index

n20/D 1.387 (lit.)

refractive index

n20/D 1.384 (lit.)

General description

Ethyl isobutyrate is one of the odorants found in Tuber indicum[1]. It exhibits high flavor dilution factor (FD) value[2].

pictograms

Flame
GHS02

signalword

Danger

hcodes

H225

Hazard Classifications

Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

68.0 °F - closed cup

flash_point_c

20 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SDBB5840
STBL3827
STBL3522
STBL0068
STBK5128

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Laura Culleré et al.
Food chemistry, 141(1), 105-110 (2013-06-19)
The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work
Sonia Collin et al.
Journal of agricultural and food chemistry, 60(1), 380-387 (2011-11-29)
The aromatic profile of Jura flor-sherry wines (also called "yellow wines") has been little studied. Only acetaldehyde, diethoxy-1,1-ethane, and sotolon have been described as key odorants. In the present work, three wines (vintages 2002 and 2003) were investigated by gas
Gabriella Lo Feudo et al.
Journal of agricultural and food chemistry, 58(6), 3801-3807 (2010-02-23)
The concentration of 32 elements (Al, As, Ba, Be, Ca, Cd, Ce, Cu, Dy, Fe, K, La, Lu, Mg, Mn, Na, Nd, Pb, Rb, Sm, Sr, Th, U, V, Zn) was determined in tomatoes harvested in different four Italian regions
Ting Zhou et al.
Food chemistry, 335, 127664-127664 (2020-08-03)
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
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