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About This Item
Linear Formula:
CH3CO2CH2CH(CH3)C2H5
CAS Number:
Molecular Weight:
130.18
FEMA Number:
3644
Council of Europe no.:
10762
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.286
EC Number:
210-843-8
NACRES:
NA.21
MDL number:
Organoleptic:
banana; fruity; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
99%
refractive index
n20/D 1.401 (lit.)
bp
138 °C/741 mmHg (lit.)
density
0.876 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
banana; fruity; sweet
SMILES string
CCC(C)COC(C)=O
InChI
1S/C7H14O2/c1-4-6(2)5-9-7(3)8/h6H,4-5H2,1-3H3
InChI key
XHIUFYZDQBSEMF-UHFFFAOYSA-N
General description
2-Methylbutyl acetate is one of the key volatile aroma compounds that contribute to the characteristic aroma of apples of different varieties such as royal gala apple and Fiji apples. It also occurs naturally in pear and banana.
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
supp_hazards
Storage Class
3 - Flammable liquids
wgk
WGK 1
flash_point_f
95.0 °F - closed cup
flash_point_c
35 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Related Content
Aroma volatile compounds of `Fuji?apples in relation to harvest date and cold storage technology: A comparison of two seasons.
Echeverr?a G, et al.
Postharvest biology and technology, 32(1), 29-44 (2004)
Causal effects of aroma compounds on Royal Gala apple flavours.
Young H, et al.
Journal of the Science of Food and Agriculture, 71(3), 329-336 (1996)
Volatile constituents of Asian pear (Pyrus serotina).
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 40(10), 1925-1929 (1992)
