乙酸异戊酯
一般危化品
乙酸异戊酯结构式
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常用名 | 乙酸异戊酯 | 英文名 | Isoamyl acetate |
|---|---|---|---|---|
| CAS号 | 123-92-2 | 分子量 | 130.185 | |
| 密度 | 0.9±0.1 g/cm3 | 沸点 | 142.1±0.0 °C at 760 mmHg | |
| 分子式 | C7H14O2 | 熔点 | -78 °C | |
| MSDS | 中文版 美版 | 闪点 | 25.0±0.0 °C | |
| 符号 |
GHS02 |
信号词 | Warning |
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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... |
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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-... |
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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... |
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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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Mosquito odorant receptor for DEET and methyl jasmonate.
Proc. Natl. Acad. Sci. U. S. A. 111(46) , 16592-7, (2014) Insect repellents are important prophylactic tools for travelers and populations living in endemic areas of malaria, dengue, encephalitis, and other vector-borne diseases. DEET (N,N-diethyl-3-methylbenzamide) is a 6-decade-old synthetic repellent, which is st... |
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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
J. Agric. Food Chem. 63 , 7499-510, (2015) The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active comp... |
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Coping with matrix effects in headspace solid phase microextraction gas chromatography using multivariate calibration strategies.
J. Chromatogr. A. 1407 , 30-41, (2015) SPME is extremely sensitive to experimental parameters affecting liquid-gas and gas-solid distribution coefficients. Our aims were to measure the weights of these factors and to design a multivariate strategy based on the addition of a pool of internal standa... |
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Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.
Food Chem. 167 , 71-7, (2014) Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextra... |
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Nanofibrous nonmulberry silk/PVA scaffold for osteoinduction and osseointegration.
Biopolymers 103(5) , 271-84, (2015) Poly-vinyl alcohol and nonmulberry tasar silk fibroin of Antheraea mylitta are blended to fabricate nanofibrous scaffolds for bone regeneration. Nanofibrous matrices are prepared by electrospinning the equal volume ratio blends of silk fibroin (2 and 4 wt%) w... |
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Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.
J. Agric. Food Chem. 63 , 9777-88, (2015) This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations found ... |