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 |
Name | ethyl isobutyrate |
---|---|
Synonym | More Synonyms |
Density | 0.9±0.1 g/cm3 |
---|---|
Boiling Point | 112.6±8.0 °C at 760 mmHg |
Melting Point | -88°C |
Molecular Formula | C6H12O2 |
Molecular Weight | 116.158 |
Flash Point | 13.9±0.0 °C |
Exact Mass | 116.083733 |
PSA | 26.30000 |
LogP | 1.59 |
Vapour density | 4.01 (vs air) |
Vapour Pressure | 21.6±0.2 mmHg at 25°C |
Index of Refraction | 1.396 |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
|
Symbol |
GHS02, GHS07 |
---|---|
Signal Word | Danger |
Hazard Statements | H225-H315-H319-H335 |
Precautionary Statements | P210-P261-P305 + P351 + P338 |
Personal Protective Equipment | Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
Hazard Codes | F:Flammable;Xi:Irritant; |
Risk Phrases | R11;R36/37/38 |
Safety Phrases | S16-S26-S36-S36/37/39 |
RIDADR | UN 2385 3/PG 2 |
WGK Germany | 2 |
RTECS | NQ4675000 |
Packaging Group | II |
Hazard Class | 3 |
HS Code | 2915600000 |
Precursor 10 | |
---|---|
DownStream 10 | |
HS Code | 2915900090 |
---|---|
Summary | 2915900090 other saturated acyclic monocarboxylic acids and their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulphonated, nitrated or nitrosated derivatives VAT:17.0% Tax rebate rate:9.0% Supervision conditions:AB(certificate of inspection for goods inward,certificate of inspection for goods outward) MFN tariff:5.5% General tariff:30.0% |
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 ... |
|
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... |
|
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 chan... |
Ethyl isobutyrate |
isobutyric acid ethyl ester |
Ethyl 2-methylpropionate |
2-Methylpropanoic acid ethyl ester |
MFCD00009165 |
Ethyl 2-methylpropanoate |
Ethyl isobutanoate |
Propanoic acid, 2-methyl-, ethyl ester |
Isobutyric acid, ethyl ester |
EINECS 202-595-4 |