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W364428

2-Methylbutyl acetate

greener alternative

natural, ≥95%, FG

Synonym(s):

2-methyl-1-butyl acetate, Acetic acid 2-methylbutyl ester

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About This Item

Linear Formula:
CH3CO2CH2CH(CH3)C2H5
CAS Number:
624-41-9
Molecular Weight:
130.18
FEMA Number:
3644
Council of Europe no.:
10762
UNSPSC Code:
12164502
PubChem Substance ID:
24901827
Flavis number:
9.286
EC Number:
210-843-8
NACRES:
NA.21
MDL number:
MFCD00040494
Organoleptic:
banana; fruity; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

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

assay

≥95%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

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

fragrance allergen

no known allergens

greener alternative category

Aligned

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

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

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pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

supp_hazards

EUH066

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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Certificates of Analysis (COA)

Lot/Batch Number
SHBS4537
SHBQ6561
SHBP2797
SHBP6837
SHBQ2544

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Stéphanie Rollero et al.
Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22)
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used