Maltyl isobutyrate

Base Information

• Chemical Name: Maltyl isobutyrate
• CAS No.: 65416-14-0
• Molecular Formula: C10H12O4
• Molecular Weight: 196.20
• Hs Code.: 29329990
• European Community (EC) Number: 265-755-2
• UNII: 6LE3UBK142
• DSSTox Substance ID: DTXSID4047703
• Nikkaji Number: J208.709J
• Wikidata: Q27265103
• Metabolomics Workbench ID: 45458
• ChEMBL ID: CHEMBL3186742
• Mol file: 65416-14-0.mol

Synonyms:Maltol isobutyrate;Maltyl isobutyrate;65416-14-0;2-Methyl-4-oxo-4H-pyran-3-yl isobutyrate;Maltyl 2-methylpropanoate;Propanoic acid, 2-methyl-, 2-methyl-4-oxo-4H-pyran-3-yl ester;(2-methyl-4-oxopyran-3-yl) 2-methylpropanoate;FEMA No. 3462;2-Methyl-4-oxo-4H-pyran-3-yl 2-methylpropanoate;2-Methyl-4-pyron-3-yl 2-methylpropanoate;EINECS 265-755-2;UNII-6LE3UBK142;6LE3UBK142;DTXSID4047703;Maltylisobutyrat;(2-methyl-4-oxo-pyran-3-yl) 2-methylpropanoate;SCHEMBL1044794;CHEMBL3186742;DTXCID2027701;MALTOL ISOBUTYRATE [FCC];MALTOL ISOBUTYRATE [INCI];MALTYL ISOBUTYRATE [FHFI];CHEBI:173967;Maltyl isobutyrate, >=98%, FG;Tox21_302601;AC7834;MFCD00036606;AKOS015918267;LS-2890;Maltyl isobutyrate, analytical standard;NCGC00256802-01;3-Hydroxy-2-methyl-4-pyrone Isobutyrate;SY015250;CAS-65416-14-0;FT-0628136;M0674;A835108;W-104795;Q27265103;2 - methyl - 4 - oxo - 4H - pyran - 3 - yl isobutyrate

Chemical Property of Maltyl isobutyrate

Chemical Property:

• Appearance/Colour: Pale yellow liquid
• Vapor Pressure: 0.00028mmHg at 25°C
• Refractive Index: n20/D 1.497(lit.)
• Boiling Point: 322.4 °C at 760 mmHg
• Flash Point: 142.7 °C
• PSA: 56.51000
• Density: 1.16 g/cm³
• LogP: 1.50960
• Storage Temp.: Sealed in dry,Room Temperature
• XLogP3: 1.5
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 4
• Rotatable Bond Count: 3
• Exact Mass: 196.07355886
• Heavy Atom Count: 14
• Complexity: 323

Purity/Quality:

99% ^*data from raw suppliers

Maltol Isobutyrate >98.0%(GC) ^*data from reagent suppliers

Safty Information:

• Safety Statements: 15/16-36-35

MSDS Files:

SDS file from LookChem

Useful:

• Canonical SMILES: CC1=C(C(=O)C=CO1)OC(=O)C(C)C
• Description: The plant, native to China, was introduced into Europe after the orange. The tree is cultivated throughout the Mediterranean, where the tangerine variety also grows. Tangerine and mandarin are botanically identical, both being C. reticulata Blanco. The mandarin fruit is ellipsoidic, while the tangerine fruit common to the United States is more nearly like the original fruit from China; tangerine is more orange in color than mandarin. In Italy, mandarin is cultivated together with other citrus fruits in Sicily and Calabria on an industrial scale. The parts used are the leaves, small twigs, unripe fruits, fruits, and the rind. Mandarin has a pleasant, orangelike odor and a sweet-sour taste. The petitgrain essential oil of mandarin is obtained by steam distillation of leaves, small twigs, and unripe fruits with yields of about 0.3%. The oil is produced in several mandarin-growing areas (especially Algeria); however, production is somewhat limited. The oil exhibits a fruital odor and a yellow-amber fluorescent color. The oil contains α-pinene, dipentene, limonene, p-cymene, methyl anthranilate, geranaiol, and methyl methylanthranilate.