N-AMYL BUTYRATE (Code: NAB)

Total Page:16

File Type:pdf, Size:1020Kb

N-AMYL BUTYRATE (Code: NAB) Balsamic Floral Fruity Green Minty Phenolic Powdery Spicy Woody n-AMYL BUTYRATE (Code: NAB) Olfactive Note: Ethereal-fruity, Banana, Pineapple, Tropical odor Extensively used in flavor compositions for imitation Apple, Apricot, Banana, Butter, Butterscotch, Cherry, Fruit Grape, Peach, Pineapple, Raspberry, Strawberry, Vanilla, etc. Chemical Formula C9H18O2 Up to 760 ppm in Molecular Weight (gm/Mol) 158.24 Flavor Use Log P (o/w) 3.320 Level Up to 8% in Solubility in Water @ 25 0C 60 mg/L pentyl butanoate Fragrance ✔ Synthetic substance Nature-Identical Artificial ✔ Food Grade Kosher PHYSICO-CHEMICAL PROPERTIES REGULATORY REFERENCES Appearance Clear colorless liquid CAS No. 540-18-1 Purity (by GLC) 98% min. FEMA 2059 Specific Gravity 0.863 - 0.866 @ 25 0C EINECS 208-739-2 Refractive Index 1.4090 - 1.4140 @ 20 0C CoE 270 Boiling Point 185 0C to 187 0C @ 760 mmHg FL No. 09.044 Flash Point (TCC) 67.78 0C JECFA 152 Tenacity 4 Hrs at 100% FDA Regulation 21 CFR 172.515 Solubility in Ethanol 1ml soluble in 1ml 95% Alcohol Food Chemical Codex Listed Acid Value 1 max. (mgKOH/gm) REACH Pre-Reg. No. --- Export Tariff Code 2915.60.5000 Vapour Pressure 0.569000 mmHg @ 25 0C Vapour Density 5.4 (Air=1) Anti-Oxidants/Stabilizers Yes ✔ No Heat of Vaporization (ΔvapH°) 44.78 kJ/mol Derived from GMO? Yes GMO as process aid? Synonyms: pentyl butyrate; Butyric acid, pentyl ester; 1-pentyl butyrate; n-pentyl butyrate; Amyl butanoate; N-amyl butanoate; amyl butyrate. Packing: As per Customer's requirement Shelf life of 24 months from the date of manufacturing. Stable when stored in tightly Storage: sealed containers. Keep in cool and dry area, away from direct heat and light. If stored for more than 12 months, quality should be checked before use. Breeze Intermediates Pvt. Ltd., Z-39, Dahej SEZ, Dist.: Bharuch (India) Phone: +91 9825107638 www.breezeipl.com.
Recommended publications
  • Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media M
    JFS: Food Chemistry and Toxicology Synthesis of Low Molecular Weight Flavor Esters Using Plant Seedling Lipases in Organic Media M. LIAQUAT AND R.K.OWUSU APENTEN ABSTRACT: Powders from germinated seedlings of wheat, barley, rapeseed, maize, and linola synthesized low molecular weight flavor esters in an organic medium (hexane). Direct esterification of acetic, butyric, and caproic acids, with ethanol, butanol, isopentanol, or (Z)-3- hexen-l-ol was achieved. Of the systems examined, germinated rapeseed showed the highest degree of flavor synthesis. (Z)-3-hexen-1-yl butyrate and (Z)-3-hexen-1-yl caproate were produced with yields of about 96%. Butyl butyrate, isopentyl butyrate, butyl caproate and isopentyl caproate were produced at 80% yield. Linola seedling powder gave yields of Յ63% for ethyl acetate and butyl acetate. More moderate (40%) yields were obtained with barley and maize seedling powders. Rapeseed seedling powder is a convenient and inexpensive catalyst for preparing low molecular weight esters in organic media. Key Words: plant lipases, seedling, flavor, synthesis, organic phase biocatalysis Introduction There appear to be no reports describing the use of plant-de- OW MOLECULAR WEIGHT ESTERS (LMWE) ARE COMMON FLA- rived lipases or acetone powders for LMWE synthesis. Seed li- Lvoring agents for fruit-based products and dairy products pase or acetone powders from castor bean, rape, and Nigella sati- (Schultz and others 1967). Flavor losses during food manufactur- va seeds were used for lipid hydrolysis, glycerolysis, and esterifi- ing processes must be compensated for by additions. Production cation of glycerols or oleic acids (Hassanien and Mukherjee 1986; of LMWE is of commercial interest.
    [Show full text]
  • (CA) Stored 'Golden Delicious' Apples to the Treatments with Alcohols and Aldehydes As
    See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/287512682 Response of controlled atmosphere (CA) stored 'Golden Delicious' apples to the treatments with alcohols and aldehydes as... Article · July 2000 CITATIONS READS 13 8 3 authors, including: Jamil Harb Birzeit University 40 PUBLICATIONS 151 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Organic Farming in Palestine View project All content following this page was uploaded by Jamil Harb on 30 December 2015. The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately. Gartenbauwissenschaft, 65 (4). S. 154–161, 2000, ISSN 0016–478X. © Verlag Eugen Ulmer GmbH & Co., Stuttgart Response of Controlled Atmosphere (CA) stored “Golden Delicious” Apples to the Treatments with Alcohols and Aldehydes as Aroma Precursors Reaktion von CA-gelagerten „Golden Delicious” Äpfeln auf die Behandlung mit Alkoholen und Aldehyden als Aromavorstufen J. Harb, J. Streif and F. Bangerth (Institut für Obst-, Gemüse- und Weinbau, Universität Hohenheim, Stuttgart, Germany) Summary Aromastoffe. Sowohl nach ULO-Lagerung wie auch „Golden Delicious” apples were stored under ultra low nach AVG-Behandlung war durch die Behandlung mit oxygen (ULO-storage) and treated both at harvest Aromavorstufen nur eine vorübergehende Wirkung, time and after 5 months of storage with several aroma im allgemeinen von nicht mehr als 2 Tagen, zu beob- precursors. Another plot of fruits was sprayed on the achten. tree with an ethylene inhibitor (AVG) to study the ef- fect of ethylene biosynthesis on volatile production.
    [Show full text]
  • Download Author Version (PDF)
    Analytical Methods Accepted Manuscript This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. We will replace this Accepted Manuscript with the edited and formatted Advance Article as soon as it is available. You can find more information about Accepted Manuscripts in the Information for Authors. Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal’s standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains. www.rsc.org/methods Page 1 of 23 Analytical Methods 1 2 3 1 Analysis of volatile compounds in Capsicum spp. by headspace solid-phase 4 5 6 2 microextraction and GC×GC-TOFMS 7 8 3 Stanislau Bogusz Junior a, d *, Paulo Henrique Março b, Patrícia Valderrama b, Flaviana 9 10 c c c 11 4 Cardoso Damasceno , Maria Silvana Aranda , Cláudia Alcaraz Zini , Arlete Marchi 12 d e 13 5 Tavares Melo , Helena Teixeira Godoy 14 15 6 16 17 18 7 a Federal University of the Jequitinhonha and Mucuri (UFVJM), Institute of Science and 19 20 8 Technology, Diamantina, MG, Brazil.
    [Show full text]
  • Third Supplement, FCC 11 Index / All-Trans-Lycopene / I-1
    Third Supplement, FCC 11 Index / All-trans-Lycopene / I-1 Index Titles of monographs are shown in the boldface type. A 2-Acetylpyridine, 20 Alcohol, 80%, 1524 3-Acetylpyridine, 21 Alcohol, 90%, 1524 Abbreviations, 6, 1726, 1776, 1826 2-Acetylpyrrole, 21 Alcohol, Absolute, 1524 Absolute Alcohol (Reagent), 5, 1725, 2-Acetyl Thiazole, 18 Alcohol, Aldehyde-Free, 1524 1775, 1825 Acetyl Valeryl, 562 Alcohol C-6, 579 Acacia, 556 Acetyl Value, 1400 Alcohol C-8, 863 ªAccuracyº, Defined, 1538 Achilleic Acid, 24 Alcohol C-9, 854 Acesulfame K, 9 Acid (Reagent), 5, 1725, 1775, 1825 Alcohol C-10, 362 Acesulfame Potassium, 9 Acid-Hydrolyzed Milk Protein, 22 Alcohol C-11, 1231 Acetal, 10 Acid-Hydrolyzed Proteins, 22 Alcohol C-12, 681 Acetaldehyde, 10 Acid Calcium Phosphate, 219, 1838 Alcohol C-16, 569 Acetaldehyde Diethyl Acetal, 10 Acid Hydrolysates of Proteins, 22 Alcohol Content of Ethyl Oxyhydrate Acetaldehyde Test Paper, 1535 Acidic Sodium Aluminum Phosphate, Flavor Chemicals (Other than Acetals (Essential Oils and Flavors), 1065 Essential Oils), 1437 1395 Acidified Sodium Chlorite Alcohol, Diluted, 1524 Acetanisole, 11 Solutions, 23 Alcoholic Potassium Hydroxide TS, Acetate C-10, 361 Acidity Determination by Iodometric 1524 Acetate Identification Test, 1321 Method, 1437 Alcoholometric Table, 1644 Aceteugenol, 464 Acid Magnesium Phosphate, 730 Aldehyde C-6, 571 Acetic Acid Furfurylester, 504 Acid Number (Rosins and Related Aldehyde C-7, 561 Acetic Acid, Glacial, 12 Substances), 1418 Aldehyde C-8, 857 Acetic Acid TS, Diluted, 1524 Acid Phosphatase
    [Show full text]
  • Door 2.0 - Comprehensive Mapping of Drosophila Melanogaster Odorant Responses
    DoOR 2.0 - Comprehensive Mapping of Drosophila melanogaster Odorant Responses Daniel Münch1,* and C. Giovanni Galizia1 1Neurobiology, University of Konstanz, 78457 Konstanz, Germany *[email protected] Supplementary Figures & Tables Or47b overlap 5 Or47b overlap 3 Or47b Dweck LTK: 0.25; n: 178 LTK: 3.4; n: 218 LTK: 33.12; n: 43 0.5 0.5 0.5 0.0 0.0 0.0 DoOR response −0.5 −0.5 −0.5 odorants ab4B all ab4B geosmin LTK: −1.53; n: 182 LTK: 89.35; n: 181 0.5 0.5 0.0 0.0 DoOR response −0.5 −0.5 odorants (a) model: inv.sigmoid model: inv.asympOff model: sigmoid n = 12 n = 10 n = 16 MD = 0.093643 MD = 0.140333 MD = 0.052509 merged_data merged_data Hallem.2004.EN 0.0 0.4 0.8 0.0 0.4 0.8 0.0 0.4 0.8 0.0 0.2 0.4 0.6 0.8 1.0 0.0 0.2 0.4 0.6 0.8 1.0 0.0 0.4 0.8 Hallem.2006.EN Pelz.2005.Or47bnmr Hallem.2004.WT model: inv.linear model: inv.linear n = 44 n = 3 MD = 0.124972 MD = 0.027766 merged_data merged_data 0.0 0.5 1.0 0.0 0.5 1.0 1.5 0.0 0.2 0.4 0.6 0.8 1.0 0.0 0.4 0.8 Muench.2015.AntGC1 Dweck.2015b.WT (b) Figure S1: Related to Figure3. Merging two narrowly tuned responding units with different merge-specifications.
    [Show full text]
  • Flavour Volatiles of Tetraploid Banana Fruit
    Fruits - vol. 37, n'll, 1982 - 699 Flavour volatiles of tetraploid banana fruit. Jane BALDRY* INTRODUCTION preferred Cavendish clone, «Valery», and preferred to «Gros Michel», while others were of much lower acceptability, International trade in dessert bananas is dominated by either from lack of typical banana flavour, or from the various triploid cultivars described according to genome presence of undesirable flavours (10, 11). classification (1) as Musa AAA. Formerly, the cultivar The present paper discusses the flavour volatiles of selec­ «Gros Michel» was the most highly favoured, but owing to ted tetraploid clones of different levels of acceptability, in its lack of resistance to Panama disease, it has largely been comparison with the established triploid clone, «Valery». replaced by various cultivars of the Cavendish group, of which cv. «Valery» is now the most widely grown. Previous investigations on the volatile constituents of bananas have MATERIALS AND METHODS been made on triploid clones, for example on cvs. «Gros Michel» (2), «Poyo» (3) and «Valery» (4). The large num­ All experimental fruit was provided by the Banana Bree­ ber of compounds present in banana volatiles have been ding Research Scheme, Jamaica. Full details of provenance, catalogued (5), and the subject generally reviewed (6, 7).The transportation, handling and ripening procedures, and of components present are similar in all the main AAA culti­ the coding system used have been given in earlier publica­ vars which have been studied and once the fruits are ripe to tions (10," 11). normal eating standards esters comprise much the largest group : indeed it has been reported that esters compose Ten tetraploid clones were selected for flavour - chemical 70 % of the total volatiles (3).
    [Show full text]
  • Aroma Volatiles of Apples As Influenced by Ripening and Storage Procedures
    See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/286713270 Aroma volatiles of apples as influenced by ripening and storage procedures Article in Acta horticulturae · August 2008 DOI: 10.17660/ActaHortic.2008.796.9 CITATIONS READS 5 9 3 authors, including: Jamil Harb Birzeit University 40 PUBLICATIONS 151 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Organic Farming in Palestine View project All content following this page was uploaded by Jamil Harb on 30 December 2015. The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately. Aroma Volatiles of Apples as Influenced by Ripening and Storage Procedures J. Harb J. Streif Biology and Biochemistry Department Kompetenzzentrum für Obstbau Birzeit University, West Bank Ravensburg-Bavendorf Palestine Germany K.F. Bangerth Department of Special Crop Cultivation and Crop Physiology University of Hohenheim Stuttgart Germany Keywords: odour volatiles, ethylene, aminoethoxyvinylglycine, 1-methylcyclopropene, ultra low oxygen storage Abstract Odour volatiles represent a major quality parameter for fresh produce. Consequently, improving the emission of volatiles in fruit has become an important challenge. A series of experiments were conducted in our laboratories in the last 20 years that aimed to elucidate the development of volatiles of various fruit types, but with an emphasis on apples. The major findings of these experiments are the following: 1) Early harvested apples had a poorer ability to produce volatiles, and that was coupled with lower respiration and less fatty acids (FA) levels.
    [Show full text]
  • Identification, Electroantennogram Screening, And
    Zoological Studies 41(3): 311-320 (2002) Identification, Electroantennogram Screening, and Field Bioassays of Volatile Chemicals from Lygus hesperus Knight (Heteroptera: Miridae) Hsiao-Yung Ho1,2,* and Jocelyn G. Millar1 1Department of Entomology, University of California, Riverside, CA 92521, USA 2Institute of Zoology, Academia Sinica, Taipei, Taiwan 115, R.O.C. (Accepted June 3, 2002) Hsiao-Yung Ho and Jocelyn G. Millar (2002) Identification, electroantennogram screening, and field bioas- says of volatile chemicals from Lygus hesperus Knight (Heteroptera: Miridae). Zoological Studies 41(3): 311- 320. Volatile chemicals released by live virgin female and male Lygus hesperus were analyzed by gas chro- matography (GC), coupled GC-mass spectrometry (GC/MS), and GC-electroantennographic detection (GC- EAD). In total, 17 compounds were identified in headspace extracts and extracts of metathoracic glands, with hexyl butyrate and (E)-2-hexenyl butyrate being the major components. No qualitative differences between female and male bugs were found. Quantitatively, females produced larger amounts of compounds than did males. There were also no qualitative differences in the antennal responses of female and male bugs to bug extracts, and only small differences in the responses of male and female antennae to standardized doses of compounds from extracts in electroantennogram (EAG) analyses. In field bioassays, neither nymphs nor adult bugs of either sex were attracted to any of the 120 possible binary combinations of 16 of the 17 compounds identified in the aeration extracts. http://www.sinica.edu.tw/zool/zoolstud/41.3/311.pdf Key words: Hexyl butyrate, E2-hexenyl butyrate, Metathoracic gland, Attractant, Pheromone. P lant bugs in the genus Lygus were for sampling and monitoring L.
    [Show full text]
  • B COMMISSION DECISION of 23 February 1999 Adopting a Register
    1999D0217 — EN — 24.06.2008 — 006.001 — 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B COMMISSION DECISION of 23 February 1999 adopting a register of flavouring substances used in or on foodstuffs drawn up in application of Regulation (EC) No 2232/96 of the European Parliament and of the Council of 28 October 1996 (notified under number C(1999) 399) (text with EEA relevance) (1999/217/EC) (OJ L 84, 27.3.1999, p. 1) Amended by: Official Journal No page date ►M1 Commission Decision 2000/489/EC of 18 July 2000 L 197 53 3.8.2000 ►M2 Commission Decision 2002/113/EC of 23 January 2002 L 49 1 20.2.2002 ►M3 Commission Decision 2004/357/EC of 7 April 2004 L 113 28 20.4.2004 ►M4 Commission Decision 2005/389/EC of 18 May 2005 L 128 73 21.5.2005 ►M5 Commission Decision 2006/252/EC of 27 March 2006 L 91 48 29.3.2006 ►M6 Commission Decision 2008/478/EC of 17 June 2008 L 163 42 24.6.2008 1999D0217 — EN — 24.06.2008 — 006.001 — 2 ▼B COMMISSION DECISION of 23 February 1999 adopting a register of flavouring substances used in or on foodstuffs drawn up in application of Regulation (EC) No 2232/96 of the European Parliament and of the Council of 28 October 1996 (notified under number C(1999) 399) (text with EEA relevance) (1999/217/EC) THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to the Treaty establishing the European Community, Having regard to Regulation (EC) No 2232/96 of the European Parliament and of the Council of 28 October 1996 laying down a Community procedure
    [Show full text]
  • Use of High Throughput Assays and Computational Tools; Endocrine Disruptor Screening Program; Notice of Availability and Opportunity for Comment’’
    NRDC EPA-HQ-OPPT-2015-0305 August, 2015 Comments from the Natural Resources Defense Council On The Document Titled, ‘‘Use of High Throughput Assays and Computational Tools; Endocrine Disruptor Screening Program; Notice of Availability and Opportunity for Comment’’ To the U.S. Environmental Protection Agency Docket No. EPA-HQ-OPPT-2015-0305 August 18, 2015 Background The Natural Resources Defense Council ("NRDC") is a national, non-profit environmental organization of lawyers, scientists, and other professionals. NRDC presents these comments on behalf of our 1.4 million members and online activists. NRDC does not have any financial interest in the topic of these comments. The endocrine system utilizes highly complex, tightly controlled molecular processes for its optimal functioning in the body. The proper balance of hormones can be synchronized in a variety of ways (including direct protein binding, epigenetic alterations, gene activation and silencing), and is essential across the entirety of the life course. Small changes in the perfectly orchestrated symphony of hormone levels can severely disrupt the harmony necessary for critical windows of development (e.g., fetal development, infanthood, childhood, and adolescence), leaving the body vulnerable to a host of negative health outcomes (such as diabetes, cancer, obesity, and reproductive dysfunction). The last decade has seen an exponential increase in the development of computational, biological, and chemical tools capable of increasing both the number of chemicals analyzed and the pace of chemical toxicity evaluation. These tools, including the EPA Toxicity Forecaster (ToxCast™) and the National Institute of Environmental Health Sciences (NIEHS) Tox21 platforms, have the potential to rapidly generate molecular and cellular data for thousands of chemicals at once, and provide an additional stream of useful information that can aide in regulatory decision-making.
    [Show full text]
  • The Smell Test
    SUBJECTS Science Computer Science LESSON TITLE COMPUTATIONAL The Smell Test THINKING PRACTICE Guiding Question: What will our future look like? Developing and Using Abstractions Ignite Curiosity COMPUTATIONAL THINKING STRATEGY ▪ What will movies be like in the future? Abstract ▪ How can we create smells to accompany movies? Decompose ▪ What smells would we need to create to cover any possible experience? MATERIALS ▪ How can we incorporate smells into virtual reality technology? Building Blocks of Smell capture sheet Three films at the 2017 Tribeca Film Festival integrated smells into their virtual reality movies. To do this, they sprayed chemical mixtures around Abstracting Scent capture sheet viewers to mimic the smells of the scenes in their films. In the near Whiteboard, projector, future, it may be possible to use virtual reality headsets to create and or other central location dispense these smells without human aid. In this lesson, students will discover the chemical basis of smell by applying principles of chemistry SuperScent: A Database of and molecular structure to the growing field of virtual reality. InTHINK , Flavors and Scents (background students act as chemists challenged to identify the chemical building information for teachers) blocks that make up everyday smells. In SOLVE, students brainstorm the smells that might enhance the experience of a moviegoer. They The Science of Smell (background then cross-reference this list with the information they identified and information for teachers) integrated in Think. In CREATE, students make a table by using their lists of common smells to abstract the general categories and components Chemoreception: The Chemistry of scent. In CONNECT, students identify how virtual reality connects to of Odors (background careers and the real-world problems of tomorrow.
    [Show full text]
  • WO 2010/105851 Al
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date 23 September 2010 (23.09.2010) WO 2010/105851 Al (51) International Patent Classification: Braunschweig (DE). WALICZEK, Agnes [DE/DE]; C12Q 1/00 (2006.01) C12Q 1/34 (2006.01) Neue Guldenklinke 3, 38100 Braunschweig (DE). FER¬ GOlN 33/542 (2006.01) RER, Manuel [SE/SE]; Jativa 2B, 3-B, E-28007 Madrid (SE). BELOQUI, Ana [ES/ES]; Institute of Catalysis (21) International Application Number: (CSIC), Marie Curie 2, E-28049 Madrid (ES). GUAZZA- PCT/EP20 10/00 1770 RONI, Maria, E. [ES/ES]; Institute of Catalysis (CSIC), (22) International Filing Date: Marie Curie 2, E-28049 Madrid (ES). VIEITES, Jose, 19 March 2010 (19.03.2010) M . [ES/ES]; Institute of Catalysis (CSIC), Marie Curie 2, E-28049 Madrid (ES). PAZOS, Florencio [ES/ES]; In sti (25) Filing Language: English tute of Catalysis (CSIC), Marie Curie 2, E-28049 Madrid (26) Publication Language: English (ES). DE LACEY, Antonio, Lopez [ES/ES]; Institute of Catalysis (CSIC), Marie Curie 2, E-28049 Madrid (ES). (30) Priority Data: FERNANDEZ, Victor, M . [ES/ES]; Institute of Cataly EP 09 003 977.7 19 March 2009 (19.03.2009) EP sis (CSIC), Marie Curie 2, E-28049 Madrid (ES). US 61/210,482 19 March 2009 (19.03.2009) US (74) Agents: FORSTMEYER, Dietmar et al; Boeters & (71) Applicants (for all designated States except US): Lieck, Oberanger 32, 80331 Munchen (DE). HELMHOLTZ-ZENTRUM FUR INFEKTIONS- FORSCHUNG GMBH [DE/DE]; Inhoffenstrasse 7, (81) Designated States (unless otherwise indicated, for every 38124 Braunschweig (DE).
    [Show full text]