![]() Ethyl 2-methylbutanoate structure
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Common Name | Ethyl 2-methylbutanoate | ||
---|---|---|---|---|
CAS Number | 7452-79-1 | Molecular Weight | 130.185 | |
Density | 0.9±0.1 g/cm3 | Boiling Point | 135.1±8.0 °C at 760 mmHg | |
Molecular Formula | C7H14O2 | Melting Point | N/A | |
MSDS | Chinese USA | Flash Point | 26.1±0.0 °C | |
Symbol |
![]() GHS02 |
Signal Word | Warning |
Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
Phytochemistry 109 , 66-75, (2014) 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 uniqu... |
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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... |
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Correlating wine quality indicators to chemical and sensory measurements.
Molecules 20 , 8453-83, (2015) Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price,... |
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Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.
Sensors (Basel.) 13(6) , 7939-78, (2013) The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explor... |
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Volatile profile of Madeira wines submitted to traditional accelerated ageing.
Food Chem. 162 , 122-34, (2014) The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C for ... |
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