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제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
CH3COOCH3
CAS 번호:
Molecular Weight:
74.08
FEMA Number:
2676
Council of Europe no.:
213
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.023
EC Number:
201-185-2
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1736662
Organoleptic:
fruity; ethereal; sweet
Grade:
FG, Fragrance grade, Halal
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Fragrance grade, Halal
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515, FDA 21 CFR 175.105
vapor density
2.55 (vs air)
vapor pressure
165 mmHg ( 20 °C)
assay
≥98%
form
liquid
autoignition temp.
936 °F
expl. lim.
16 %
refractive index
n20/D 1.361 (lit.)
bp
57-58 °C (lit.)
mp
−98 °C (lit.)
density
0.934 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
fruity; ethereal; sweet
SMILES string
COC(C)=O
InChI
1S/C3H6O2/c1-3(4)5-2/h1-2H3
InChI key
KXKVLQRXCPHEJC-UHFFFAOYSA-N
General description
Methyl acetate has been identified as one of the volatile components in fresh grapefruit juice, green coffee and cantaloupe.
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signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3
target_organs
Central nervous system
supp_hazards
저장 등급
3 - Flammable liquids
wgk
WGK 1
flash_point_f
8.6 °F - closed cup
flash_point_c
-13 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves
관련 콘텐츠
Identification of Additional Volatile Compounds from Cbntaloupe.
Senter S.
Journal of Food Science, 52(4), 1097-1098 (1987)
Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography.
Cadwallader KR & Xu Y
Journal of Agricultural and Food Chemistry, 42(3), 782-784 (1994)
Impact of ?ecological? post-harvest processing on the volatile fraction of coffee beans: I. Green coffee
Gonzalez-Rios O, et al.
J. Food Compos. Anal., 20(3), 289-296 (2007)

