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Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness
Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating Thesis Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Gulsah Ozcan Graduate Program in Food Science and Technology The Ohio State University 2010 Thesis Committee: Sheryl Ann Barringer, Adviser W. James Harper John Litchfield 1 Copyright by Gülşah Özcan 2010 ii ABSTRACT Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time while hexanal concentration increased for at least 5 min in ground strawberries. The formation of hexanal was slower than the formation of (Z)-3-hexenal and (E)-2-hexenal in the headspace of pureed strawberries. The concentration of LOX aldehydes and esters significantly increased during refrigerated storage. Damaging strawberries increased the concentration of LOX aldehydes but did not significantly affect the concentration of esters. The concentrations of many of the esters were strongly correlated to their corresponded acids and/or aldehydes. The concentration of LOX generated aldehydes decreased during ripening, while fruity esters increased. Different varieties had different aroma profiles and esters were the greatest percentage of the volatiles. The aroma release of some of the LOX derived aldehydes in the mouthspace in whole strawberries compared to chopped strawberries showed that these volatiles are formed in the mouth during chewing. -
Isoamyl Acetate
SUMMARY OF DATA FOR CHEMICAL SELECTION Isoamyl Acetate CAS No. 123-92-2 Prepared for NTP by Technical Resources International, Inc Prepared on 11/94 Under NCI Contract No. N01-CP-56019 Table of Contents I. Chemical Identification II. Exposure Information Table 1. Levels of isoamyl acetate reported in foods III. Evidence for Possible Carcinogenic Activity Appendix A: Structural Analogs of Isoamyl Acetate IV. References SUMMARY OF DATA FOR CHEMICAL SELECTION CHEMICAL IDENTIFICATION CAS Registry No.: 123-92-2 Chem. Abstr. Name: 1-Butanol, 3-methyl-, acetate Synonyms: Acetic acid 3-methylbutyl ester; acetic acid, isopentyl ester; AI3-00576; banana oil; isoamyl ethanoate; isopentyl acetate; isopentyl alcohol, acetate; pear oil; 3-methyl-1-butanol acetate; 3-methyl-1-butyl acetate; 3-methylbutyl acetate; 3-methylbutyl ethanoate; i-amyl acetate Structure: Molecular Formula and Molecular Weight: C7H14O2 Mol. Wt.: 130.18 Chemical and Physical Properties: Description: Colorless, flammable liquid with a banana-like odor (ACGIH, 1993). Boiling Point: 142°C (Lide, 1993) Melting Point: -78.5°C (Mark, et al, 1984; Lide, 1993) Solubility: Soluble in water (2000 mg/L at 25°C) (Howard, 1990); soluble in ethanol, diethyl ether, and acetone (Lide, 1993). Vapor 4.5 mm Hg at 20°C (Howard, 1990) Pressure: Refractive 1.4003 (Lide, 1993) Index: Flash Point: closed cup, 33°C; open cup, 38°:C (Budavari, 1989) Density: 0.876 (Lewis, 1993) Reactivity: Thermal decomposition of isoamyl acetate may produce acrid fumes. Contact with strong oxidizing agents, strong acids, and alkaline materials should be avoided (Haarmann & Reimer Corp., 1994). Hazardous decomposition products of isoamyl acetate include CO and CO2 (AESAR/Alfa, 1994) Log 2.13 (Howard, 1990) P(octanol/water partition coefficient): Technical Isoamyl acetate is commercially available as both a natural and synthetic product with a purity Products and range of 95-99+%. -
Differences in Volatile Ester Composition Between Fragaria Ananassa and F
Scientia Horticulturae 150 (2013) 47–53 Contents lists available at SciVerse ScienceDirect Scientia Horticulturae journa l homepage: www.elsevier.com/locate/scihorti × Differences in volatile ester composition between Fragaria ananassa and F. ଝ vesca and implications for strawberry aroma patterns a,b b c b a,∗ Jing Dong , Yuntao Zhang , Xiaowei Tang , Wanmei Jin , Zhenhai Han a Institute for Horticultural Plants, College of Agronomy and Biotechnology, China Agricultural University, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, PR China b Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, No. 12 Ruiwangfen, Xiangshan, Haidian District, Beijing 100093, PR China c Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Banjin, Haidian District, Beijing 100097, PR China a r t i c l e i n f o a b s t r a c t Article history: Esters are a very important component of strawberry (Fragaria sp.) aroma. In this study, fruit volatiles Received 8 April 2012 were isolated by solid-phase microextraction and analyzed by gas chromatography–mass spectrometry Received in revised form 1 November 2012 (SPME/GC–MS). It was found that F. × ananassa had more esters than F. vesca, but there was no significant Accepted 1 November 2012 difference in average relative content of esters. Twenty five esters were selected as predominant esters, 16 of which were prevalent in F. × ananassa and another 16 in F. vesca. Among them, hexyl acetate, Keywords: octyl acetate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, methyl decanoate, and ethyl decanoate Volatile ester composition were found in both F. -
Expanding the Modular Ester Fermentative Pathways for Combinatorial Biosynthesis of Esters from Volatile Organic Acids
ARTICLE Expanding the Modular Ester Fermentative Pathways for Combinatorial Biosynthesis of Esters From Volatile Organic Acids Donovan S. Layton,1,2 Cong T. Trinh1,2,3 1 Department of Chemical and Biomolecular Engineering, University of Tennessee, Knoxville, Tennessee 2 BioEnergy Science Center (BESC), Oak Ridge National Laboratory, Oak Ridge, Tennessee 3 Bredesen Center for Interdisciplinary Research and Graduate Education, University of Tennessee, Knoxville, Tennessee; telephone: þ865-974-8121; fax: 865-974-7076; e-mail: [email protected] Biotechnol. Bioeng. 2016;113: 1764–1776. ABSTRACT: Volatile organic acids are byproducts of fermentative ß 2016 Wiley Periodicals, Inc. metabolism, for example, anaerobic digestion of lignocellulosic KEYWORDS: modular chassis cell; carboxylate; ester; acyl acetate; biomass or organic wastes, and are often times undesired inhibiting acyl acylate; ester fermentative pathway cell growth and reducing directed formation of the desired products. Here, we devised a general framework for upgrading these volatile organic acids to high-value esters that can be used as flavors, fragrances, solvents, and biofuels. This framework employs the acid-to-ester modules, consisting of an AAT (alcohol Introduction acyltransferase) plus ACT (acyl CoA transferase) submodule and an alcohol submodule, for co-fermentation of sugars and organic Harnessing renewable or waste feedstocks (e.g., switchgrass, corn acids to acyl CoAs and alcohols to form a combinatorial library of stover, agricultural residue, or municipal solid waste) -
University Microfilms, Inc., Ann Arbor, Michigan BIOCHEMICAL STUDIES of ZOOGLOEA RAMIGERA ISOLATE 115
This dissertation has been microfilmed exactly as received 69-11,658 JOYCE, Gayle Hahn, 1937- BIOCHEMICAL STUDIES OF ZOOGLOEA RAMIGERA ISOLATE 115 WITH EMPHASIS ON ETHYL ALCOHOL METABOLISM. The Ohio State University, Ph.D., 1968 Microbiology University Microfilms, Inc., Ann Arbor, Michigan BIOCHEMICAL STUDIES OF ZOOGLOEA RAMIGERA ISOLATE 115 WITH EMPHASIS ON ETHYL ALCOHOL METABOLISM DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University v * By Gayle hT Joyce, B.S., M.S. ****** The Ohio State University 1968 Approved by / Adviser ' fj . qpobiAcademic Faculty of Miqpobial.qpobiAcademic and Cellular Biology ACKNOWLEDGMENTS The author wishes to express her sincere gratitude to Dr. Patrick R. Dugan for the many helpful suggestions and guidance given during the course of this study and in the preparation of this manuscript. Her appreciation is expressed to the graduate students of the Faculty of Microbial and Cellular Biology, particularly to Mr. Jon Tuttle, for their helpful discussions and assistance, to Mrs. John Olenzak for her technical assistance, and to Mr. Robert Joyce for his patience during the course of this study. The use of the facilities of the Water Resources Center of The Ohio State University is appreciated. The research was supported in part by Research Grant No. WP-00713 from the Federal Water Pollution Control Administration, U.S. Department of the Interior. VITA September 10, 1937 Born - Cleveland, Ohio 1959 ....... B.S., Kent State University, Kent, Ohio 1959-1961 ........ Research Assistant, Department of Microbiology, The Pennsylvania State University, University Park, Pennsylvania 1961 ...... -
Product Specification
Product Specification Product Name: ETHYL BUTYRATE NATURAL Vigon Code: 500132 CAS Number: 105-54-4 FEMA Number: 2427 Characteristic: Specification: Acid Value 0.000 1.000 Purity % 98.00 100.00 Gas Chromatograph PASSES TEST Odor POWERFUL, FRUITY, BANANA-LIKE ODOR. Refractive Index (@20c) 1.3910 1.3940 Specific Gravity (@25c) 0.8700 0.8770 Color/appearance COLORLESS LIQUID. Additional Product Information: Flash Point: 75 °F Shelf Life: 36 Months Storage Conditions: Stable when stored in its original package, tightly sealed in a cool (46-90ºF) and dry location out of direct heat and light. Effective Date: September 11, 2012 Printed Date:September 8, 2021 Vigon International, LLC. 127 Airport Road East Stroudsburg, PA 18301-9629 USA | Tel: +1 570-476-6300 | Fax: +1 570-476-1110 | Email: [email protected] | Web: vigon.com SAFETY DATA SHEET 500132 ETHYL BUTYRATE NATURAL Revision Date: 05-17-2021 Page 1 of 11 Version # 06 Print Date: 05-17-2021 1. IDENTIFICATION Product Description: ETHYL BUTYRATE NATURAL CAS # 105-54-4 FEMA Number 2427 Other means of identification Vigon Item # 500132 Recommended use Concentrated aromatic and flavor ingredient which may be used in flavor and fragrance compounds according to legal and IFRA or FEMA GRAS/FDA guidelines. Recommended restrictions For Manufacturing Use Only Company 24 Hour Emergency Response Information Vigon International, Inc. INFOTRAC (ACCT# 78928); 127 Airport Road 1-800-535-5053 WITHIN THE U.S.A. 1-352-323-3500 OUTSIDE THE U.S.A. E. Stroudsburg, PA 18301 For information call: 570-476-6300 Web Site: www.vigon.com Manufacturer/Importer/Supplier/Distributor information Manufacturer Company name Vigon International, Inc. -
Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate
V.C. ARAGÃO et al.: Synthesis of Ethyl Butyrate, Food Technol. Biotechnol. 49 (1) 103–110 (2011) 103 ISSN 1330-9862 original scientific paper (FTB-2253) Response Surface Methodology Approach for the Synthesis of Ethyl Butyrate Vitor Cardoso Aragão, Maria Rita Alaniz Porto, Carlos André Veiga Burkert, Susana Juliano Kalil and Janaína Fernandes de Medeiros Burkert* Department of Chemistry, Federal University Foundation of Rio Grande, P.O. Box 474, 96201-900, Rio Grande, RS, Brazil Received: March 13, 2009 Accepted: May 27, 2010 Summary Response surface methodology was used to determine optimum conditions for the esterification of ethanol and butyric acid to produce a flavour ester using immobilized li- pase. Various reaction parameters including butyric acid concentration, enzyme concentra- tion, temperature and ethanol/butyric acid molar ratio affecting ethyl butyrate production were investigated using a fractional factorial design 24–1. Based on the results from the first factorial design, all of the variables which were significant in the process were selected to be used in a 24 central composite rotatable design (CCRD). The optimum conditions for the enzymatic reaction were obtained at a 90 mM butyric acid concentration using a 7.7 g/L enzyme concentration at 45 °C and the ethanol/butyric acid molar ratio of 1:1 for 3 h. The esterification percentage, under these conditions, was 87 %. Key words: ethyl butyrate, immobilized lipase, esterification, optimization, enzymatic syn- thesis Most of the commercial esters can be obtained di- Introduction rectly by extraction from plant materials, but the high cost and low quantity of the obtained product make this Flavour is usually the result of the presence, within technique inadequate for industrial applications. -
N-AMYL ACETATE HAZARD SUMMARY IDENTIFICATION REASON for CITATION HOW to DETERMINE IF YOU ARE BEING EXPOSED WORKPLAC
Common Name: n-AMYL ACETATE CAS Number: 628-63-7 RTK Substance number: 1321 DOT Number: UN 1104 Date: February 1998 Revision: June 2004 --------------------------------------------------------------------------- --------------------------------------------------------------------------- HAZARD SUMMARY * n-Amyl Acetate can affect you when breathed in. * If you think you are experiencing any work-related health * n-Amyl Acetate can irritate the eyes causing a burning problems, see a doctor trained to recognize occupational sensation. diseases. Take this Fact Sheet with you. * Breathing n-Amyl Acetate can irritate the nose and throat * ODOR THRESHOLD = 0.52 ppm. causing cough and wheezing. * The range of accepted odor threshold values is quite * Exposure to high concentrations of n-Amyl Acetate can broad. Caution should be used in relying on odor alone as cause headache, drowsiness, weakness, dizziness and even a warning of potentially hazardous exposures. unconsciousness. * Prolonged or repeated skin contact can cause irritation, WORKPLACE EXPOSURE LIMITS dryness and cracking. OSHA: The legal airborne permissible exposure limit * n-Amyl Acetate may damage the liver. (PEL) is 100 ppm averaged over an 8-hour * n-Amyl Acetate is a FLAMMABLE LIQUID and a FIRE workshift. HAZARD. NIOSH: The recommended airborne exposure limit is IDENTIFICATION 100 ppm averaged over a 10-hour workshift. n-Amyl Acetate is a colorless liquid with a banana-like odor. It is widely used as a solvent and in the manufacture of ACGIH: The recommended airborne exposure limit is artificial fruit-flavoring agents. 50 ppm averaged over an 8-hour workshift and 100 ppm as a STEL (short term exposure limit). REASON FOR CITATION * n-Amyl Acetate is on the Hazardous Substance List WAYS OF REDUCING EXPOSURE because it is regulated by OSHA and cited by ACGIH, * Where possible, enclose operations and use local exhaust DOT, NIOSH, NFPA and EPA. -
Cigarette Additives, Carcinogens and Chemicals Nicotine
Cigarette Additives, Carcinogens and Chemicals Nicotine A Destructive Natural Pesticide Which ... Is extremely addictive when smoked Is extremely addictive when chewed Causes addiction as permanent as Is harder to quit than heroin or cocaine alcoholism Is not medicine and its use not therapy Is ineffective as a stand-alone quitting aid Prevents pre-cancerous cells from dying Accelerates cancer tumor growth rates Contributes to artery hardening Has a metabolite which may cause cancer May kill brain cells and impair memory Is linked to lung cancer Likely causes brain damage and Is also a fetus destroying teratogen depression Kills half of adult smokers 13-14 years Is beat by never taking another puff or early chew! 81 Cancer Causing Chemicals Have So Far Been Identified in Cigarettes Acetaldehyde Acetamide Acrylamide Acrylonitrile 2-Amino-3,4-dimethyl-3H-imidazo[4,5-f]quinoline (MeIQ) 3-Amino-1,4-dimethyl-5H-pyrido [4,3-b]indole (Trp-P-1) 2-Amino-l-methyl-6-phenyl-1H-imidazo [4,5-b]pyridine (PhlP) 2-Amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1) 3-Amino-l-methyl-5H-pyrido {4,3-b]indole (Trp-P-2 2-Amino-3-methyl-9H-pyrido[2,3-b]indole (MeAaC) 2-Amino-9H-pyrido[2,3-b]indole (AaC) 4-Aminobiphenyl 2-Aminodipyrido[1,2-a:3',2'-d]imidazole (Glu-P-2) 0-Anisidine Arsenic Benz[a]anthracene Benzene Benzo[a]pyrene Benzo[b]fluoranthene Benzo[j]fluoranthene Benzo[k]fluoranthene Benzo[b]furan Beryllium 1,3-Butadiene Cadmium Catechol (1,2-benzenediol) p-Chloroaniline Chloroform Cobalt p,p'-DDT Dibenz[a,h]acridine Dibenz[a,j]acridine Dibenz(a,h)anthracene -
Relative Volatility of Esters in Ethyl Alcohol-Water-Ester System." (1949)
University of Louisville ThinkIR: The University of Louisville's Institutional Repository Electronic Theses and Dissertations 6-1949 Relative volatility of esters in ethyl alcohol-water- ester system. Yi-Chung Chang University of Louisville Follow this and additional works at: https://ir.library.louisville.edu/etd Part of the Chemical Engineering Commons Recommended Citation Chang, Yi-Chung, "Relative volatility of esters in ethyl alcohol-water-ester system." (1949). Electronic Theses and Dissertations. Paper 2349. https://doi.org/10.18297/etd/2349 This Master's Thesis is brought to you for free and open access by ThinkIR: The nivU ersity of Louisville's Institutional Repository. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of ThinkIR: The nivU ersity of Louisville's Institutional Repository. This title appears here courtesy of the author, who has retained all other copyrights. For more information, please contact [email protected]. ~...• UNIV~i:RSITY OF LOUI:3VIT J:!,; Ili!;Lt~TIV.E voL.t\::;r /1 Dublnitted to the Faculty of the Graduate Jchool of the an1versity of' Louisville in l?'art1al Fulfillment of the Requ.irements :tor the Decree of Y1-Chuns Chane //1 This PDF document is a scanned copy of a paper manuscript housed in the University of Louisville (UofL) Libraries. The quality of this reproduction is greatly dependent upon the condition of the original paper copy. Indistinct print and poor quality illustrations are a direct reflection of the quality of materials that are available for scanning. The UofL Libraries greatly appreciates any better copies that can be made available for replacement scans. -
Thai Hotel a Na Na Na Umri Han Atau Mitte
THAI HOTELA NA NAUS009809538B2NA UMRI HAN ATAU MITTE (12 ) United States Patent ( 10 ) Patent No. : US 9 ,809 ,538 B2 Musa et al. (45 ) Date of Patent: Nov . 7 , 2017 ( 54 ) RENEWABLE MODIFIED NATURAL Merriam -Webster , Definition for synthesis , obtained from http :/ / COMPOUNDS www .merriam -webster . com /dictionary / synthesis on Mar . 18 , 2016 . * ( 75 ) Inventors: Osama M . Musa , Kinnelon , NJ (US ) ; Smith , Janice G . Organic Chemistry . 1st ed . New York , NY : Ezat Khosravi, Gilesgate Moor (GB ) McGraw - Hill, 2006 , Chapter 7 , pp . 221- 269. * Thompson et al . Polymer Journal 1995 , 27 , 325 - 338 . * ( 73 ) Assignee : ISP INVESTMENTS LLC , Barluenga et al. Org. Lett . 2002, 4 , 2817 - 2819 . * Wilmington , DE (US ) International Search Report , PCT /US2011 / 045208 , published on Feb . 9 , 2012 ( * ) Notice : Subject to any disclaimer, the term of this patent is extended or adjusted under 35 * cited by examiner U . S . C . 154 (b ) by 977 days . Primary Examiner — Matthew Coughlin (74 ) Attorney, Agent, or Firm — Thompson Hine LLP ; (21 ) Appl . No. : 13/ 811 , 561 William J. Davis (22 ) PCT Filed : Jul. 25, 2011 (57 ) ABSTRACT ( 86 ) PCT No .: PCT/ US2011 /045208 Provided are modified natural compounds that are produced , at least in part , from ( A ) at least one epoxidized and /or $ 371 ( c ) ( 1 ) , maleated natural fatty acid , or epoxidized and /or maleated ( 2 ) , ( 4 ) Date : Mar. 25 , 2013 natural oil, and ( B ) at least one lactam having at least one ( 87) PCT Pub . No. : W02012 /018588 hydroxyl functional group , wherein the lactam may be in a blend with one or more optional alcohol( s ) . Among other PCT Pub . -
Evaluation of Perceptual Interactions Between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model
foods Article Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model Yunwei Niu 1, Ying Liu 1 and Zuobing Xiao 1,2,* 1 School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China; [email protected] (Y.N.); [email protected] (Y.L.) 2 Beijing Advanced Innovation Center for Food Nutrition and Human Health, No. 11/33, Fucheng Road, Haidian District, Beijing 100048, China * Correspondence: [email protected]; Tel.: +86-21-60873511 Received: 3 January 2020; Accepted: 11 February 2020; Published: 13 February 2020 Abstract: The volatile compounds of three Langjiu (“Honghualangshi, HHL”, “Zhenpinlang, ZPL”, and “Langpailangjiu, LPLJ”) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribution to aroma were present in the HHL, ZPL, and LPLJ samples, respectively. From these esters, 16 compounds were identified as important odour substances, and their odour activity values (OAVs) were greater than 1. The key ester components were selected as: ethyl acetate, ethyl 2-methylbutyrate, ethyl 3-methyl butyrate, ethyl hexanoate, and ethyl phenylacetate by aroma extract dilution analysis (AEDA), odour activity value (OAV), and omission testing. Five esters were studied for perceptual interactions while using Feller’s additive model, OAV, and a vector model. Among these mixtures, they all have an enhancing or synergistic effect. Among these mixtures, one mixture presented an additive effect and nine mixtures showed a synergistic effect.