Isoamyl acetate

Descrição detalhada : Isoamyl acetate is the major ginjo-flavor components of Japanese sake (Ginjo-shu). It is effective in inactivating various microorganisms. Synthesis of isoamyl acetate by lipase-catalyzed transesterification of ethyl acetate in n-hexane has been reported. It is flavor-active compound present in beer.
Sinónimos : Isopentyl acetate; Acetic acid 3-methylbutyl ester; Isoamyl acetate
Fórmula molecula r: CH3COOCH2CH2CH(CH3)2
Armazenamento : Room Temperature
Embalagem : 1X1KG