Ethyl isobutyrate
Ethyl isobutyrate structure
|
Common Name | Ethyl isobutyrate | ||
|---|---|---|---|---|
| CAS Number | 97-62-1 | Molecular Weight | 116.158 | |
| Density | 0.9±0.1 g/cm3 | Boiling Point | 112.6±8.0 °C at 760 mmHg | |
| Molecular Formula | C6H12O2 | Melting Point | -88°C | |
| MSDS | Chinese USA | Flash Point | 13.9±0.0 °C | |
| Symbol |
GHS02, GHS07 |
Signal Word | Danger | |
|
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Appl. Microbiol. Biotechnol. 99(5) , 2291-304, (2015) 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 v... |
|
|
Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-... |
|
|
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
Food Chem. 194 , 196-200, (2015) Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic... |
|
|
Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.
Molecules 20 , 10980-1016, (2015) Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal diffe... |
|
|
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement.
Int. J. Food Microbiol. 207 , 40-8, (2015) The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation proced... |
|
|
Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
J. Agric. Food Chem. 60(1) , 380-7, (2012) 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 invest... |
|
|
Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
Food Chem. 141(1) , 105-10, (2013) 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 gastrono... |
|
|
Investigating the origin of tomatoes and triple concentrated tomato pastes through multielement determination by inductively coupled plasma mass spectrometry and statistical analysis.
J. Agric. Food Chem. 58(6) , 3801-7, (2010) 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 and in triple concentrated tomato paste samples coming fr... |