CAS: 2445-69-4; 2-Methylbutyl Isobutyrate

该化合物是异丁酸和2-甲基-1-丁醇反应产生的酯,该化合物一般是无色的,淡黄色的,有水果味的,在调味和香味应用中有用,在水中具有相对较低的沸点和中等溶解性,同时在有机溶剂中更易溶解,化学结构具有分形烷基链的特点,有助于其独特的特性和再活动. 2-甲基丁基异丁酸一般被认为无毒,用于各种消费品,包括香水,化妆品和食品调味.在正常条件下,该化合物的稳定性使其能有效地用于配方,但应注意妥善储存,以防止降解.

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CAS号1565-80-6 S(-)-2-甲基-1-丁醇 | CAS号79-30-1 异丁酰氯

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    📜2-甲基丁醇,异丁酰氯置于吡啶,4-二甲氨基吡啶体系中,用 二氯甲烷 用作溶剂,化学反应 2.5H,以80.4%的收率获得异丁酸异戊酯
    参考文献:Nematicidal Activity Of Natural Ester Compounds And Their Analogues Against Pine Wood Nematode,Bursaphelenchus Xylophilus
    标题:Nematicidal Activity Of Natural Ester Compounds And Their Analogues Against Pine Wood Nematode,Bursaphelenchus Xylophilus
    摘要:In This Study,We Evaluated The Nematicidal Activity Of Natural Ester Compounds Against The Pine Wood Nematode,Bursaphelenchus Xylophilus,To Identify Candidates For The Development Of Novel,Safe Nematicides. We Also Tested The Nematicidal Activity Of Synthesized Analogues Of These Ester Compounds To Determine The Structure-Activity Relationship. Among 28 Ester Compounds Tested,Isobutyl 2-Methylbutanoate,3-Methylbutyl 2-Methylbutanoate,3-Methylbutyl Tiglate,3-Methyl-2-Butenyl 2-Methylbutanoate,And Pentyl 2-Methylbutanoate Showed Strong Nematicidal Activity Against The Pine Wood Nematode At A 1 Mg/ml Concentration. The Other Ester Compounds Showed Weak Nematicidal Activity. The Lc50 Values Of 3-Methylbutyl Tiglate,Isobutyl 2-Methylbutanoate,3-Methylbutyl 2-Methylbutanoate,3-Methyl-2-Butenyl 2-Methylbutanoate,And Pentyl 2-Methylbutanoate Were 0.0218,0.0284,0.0326,0.0402,And 0.0480 Mg/ml,Respectively. The Ester Compounds Described Herein Merit Further Study As Potential Nematicides For Pine Wood Nematode Control.
    Doi:10.1021/jf503631E

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    参考文献:10.1007/s00217-025-04742-w
    摘要:Scharf S, Drizou A, Rohn S, Sandmann M. Pre-extraction treatment of various aroma and bitter hops by pulsed electric fields results in an increased bitterness, but an almost constant aroma composition. Eur Food Res Technol. 2025 Apr 30;251(7):1831–47. doi: 10.1007/s00217-025-04742-w.
    参考文献:10.1007/s00217-025-04767-1
    摘要:Schubert C, Rettberg N. Unveiling the sensorial, chemical, and flavor stability in Pilsner style non-alcoholic beer produced by fermentation with maltose intolerant yeast, thermal dealcoholization, and combined production techniques. Eur Food Res Technol. 2025 May 15;251(8):2357–71. doi: 10.1007/s00217-025-04767-1.
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