ヘプタン酸イソブチル 化学特性,用途語,生産方法
説明
Isobutyl heptanoate has a characteristic green odor and corresponding taste when freshly prepared. Synthesized by direct esterification of heptanoic acid with isobutyl alcohol or by treating
heptanoic acid and isobutyl alcohol in the presence of defatted
Chelidonium majus seeds at 20°C for 3 days.
化学的特性
Isobutyl heptanoate has a characteristic green odor and corresponding taste when freshly prepared.
天然物の起源
Reported found in cognac, weinbrand brandy and Chinese quince peel
製造方法
By direct esterification of heptanoic acid with isobutyl alcohol or by treating heptanoic acid and isobutyl alcohol in the
presence of defatted Chelidonium majus seeds at 20°C for 3 days.
ヘプタン酸イソブチル 上流と下流の製品情報
原材料
準備製品