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W246301

Sigma-Aldrich

Ethyl isovalerate

≥98%, FCC, FG

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Synonym(s):
3-methyl butanoic acid ethyl ester, Ethyl 3-methyl butyrate, Ethyl 3-methylbutanoate
Linear Formula:
(CH3)2CHCH2COOC2H5
CAS Number:
Molecular Weight:
130.18
FEMA Number:
2463
Beilstein/REAXYS Number:
1744677
EC Number:
Council of Europe no.:
442
MDL number:
UNSPSC Code:
12164502
eCl@ss:
39022323
PubChem Substance ID:
Flavis number:
9.447
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor pressure

7.5 mmHg ( 20 °C)

assay

≥98%

refractive index

n20/D 1.396 (lit.)

bp

131-133 °C (lit.)

mp

−99 °C (lit.)

density

0.864 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

apple; fruity; pineapple; sweet

SMILES string

CCOC(=O)CC(C)C

InChI

1S/C7H14O2/c1-4-9-7(8)5-6(2)3/h6H,4-5H2,1-3H3

InChI key

PPXUHEORWJQRHJ-UHFFFAOYSA-N

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General description

Ethyl isovalerate is a flavor ester that occurs naturally in fruits such as pineapple, banana etc.

pictograms

Flame

signalword

Warning

hcodes

Hazard Classifications

Flam. Liq. 3

wgk_germany

WGK 2

flash_point_f

80.6 °F

flash_point_c

27 °C

ppe

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


Certificates of Analysis (COA)

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Chemical Studies of Pineapple (Ananas sativus Lindl). I. The Volatile Flavor and Odor Constituents of Pineapple1
Haagen-Smit AJ, et al.
Journal of the American Chemical Society, 10, 1646-1650 (1945)
Optimization of solid-phase microextraction analysis for studying the change of headspace flavor compounds of banana during ripening
Liu TT & Yang TS
Journal of Agricultural and Food Chemistry, 50(4), 653-657 (2002)
Pascal Fuchsmann et al.
Journal of chromatography. A, 1601, 60-70 (2019-06-11)
Headspace in-tube extraction (HS-ITEX) and solid phase microextraction (HS-SPME) sampling, followed by gas chromatography-mass spectrometry (GC-MS), are widely used to analyze volatile compounds in various food matrices. While the extraction efficiency of volatile compounds from foodstuffs is crucial for obtaining
Johannes Niebler et al.
Phytochemistry, 109, 66-75 (2014-12-04)
Frankincense has been known, traded and used throughout the ages for its exceptional aroma properties, and is still commonly used in both secular and religious settings to convey a pleasant odor. Surprisingly, the odoriferous principle(s) underlying its unique odor profile
David A Camarena-Pozos et al.
Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs

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