Isoamyl acetate structure
|
Common Name | Isoamyl acetate | ||
---|---|---|---|---|
CAS Number | 123-92-2 | Molecular Weight | 130.185 | |
Density | 0.9±0.1 g/cm3 | Boiling Point | 142.1±0.0 °C at 760 mmHg | |
Molecular Formula | C7H14O2 | Melting Point | -78 °C | |
MSDS | Chinese USA | Flash Point | 25.0±0.0 °C | |
Symbol |
GHS02 |
Signal Word | Warning |
Name | isoamyl acetate |
---|---|
Synonym | More Synonyms |
Density | 0.9±0.1 g/cm3 |
---|---|
Boiling Point | 142.1±0.0 °C at 760 mmHg |
Melting Point | -78 °C |
Molecular Formula | C7H14O2 |
Molecular Weight | 130.185 |
Flash Point | 25.0±0.0 °C |
Exact Mass | 130.099380 |
PSA | 26.30000 |
LogP | 2.12 |
Vapour density | 4.5 (vs air) |
Vapour Pressure | 5.7±0.2 mmHg at 25°C |
Index of Refraction | 1.404 |
Water Solubility | 0.20 g/100 mL. Slightly soluble |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
|
Symbol |
GHS02 |
---|---|
Signal Word | Warning |
Hazard Statements | H226 |
Supplemental HS | Repeated exposure may cause skin dryness or cracking. |
Precautionary Statements | P210-P370 + P378 |
Personal Protective Equipment | Eyeshields;Faceshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
Hazard Codes | Xi: Irritant; |
Risk Phrases | R10;R66 |
Safety Phrases | S23-S25-S2-S36/37/39-S26-S16 |
RIDADR | UN 1104 3/PG 3 |
WGK Germany | 1 |
RTECS | NS9800000 |
Packaging Group | III |
Hazard Class | 3 |
HS Code | 2915390090 |
Precursor 10 | |
---|---|
DownStream 10 | |
HS Code | 2915390090 |
---|---|
Summary | 2915390090. esters of acetic acid. VAT:17.0%. Tax rebate rate:13.0%. 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... |
Acetic acid 3-methylbutyl ester,Isoamyl acetate |
acetic acid isopentyl ester |
Banana oil |
ACETATE AMYLE |
EINECS 204-662-3 |
3-methyl-1-butyl acetate |
isopentyl acetate |
iso-pentyl acetate |
FEMA 2055 |
1-Butanol, 3-methyl-, acetate |
ISOAMYLACETAT |
(3-Methylbutyl) ethanoate |
isoamyl ethanoate |
femanumber2055 |
i-amylacetate |
3-methyl-1-butanol acetate |
MFCD00008946 |
Isoamyl acetate |
isomyl acetate |
3-Methylbutyl acetate |