Basic Description

Synonyms	BRN 0506331 \| EN300-54773 \| Butyric acid-ethyl ester \| Ethyl butyrate, analytical standard \| Ethyl n-butyrate \| Ethyl butyrate [UN1180] [Flammable liquid] \| Ethyl butyrate, 99% \| CCRIS 6554 \| Ethyl butyrate, >=98%, FCC, FG \| F0001-0107 \| SCHEMBL6115 \| ET
Specifications & Purity	Standard for GC, ≥99.5%(GC)
Storage Temp	Desiccated
Shipped In	Normal
Grade	Standard for GC

AI Insight

Mechanisms of Action

Mechanism of Action	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	References

Names and Identifiers

IUPAC Name	ethyl butanoate
INCHI	InChI=1S/C6H12O2/c1-3-5-6(7)8-4-2/h3-5H2,1-2H3
InChi Key	OBNCKNCVKJNDBV-UHFFFAOYSA-N
Canonical SMILES	CCCC(=O)OCC
Isomeric SMILES	CCCC(=O)OCC
WGK Germany	1
RTECS	ET1660000
PubChem CID	7762
UN Number	1180
Packing Group	III
Molecular Weight	116.16
Beilstein	506331
Reaxy-Rn	506331

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

2 results found

Lot Number	Certificate Type	Date	Item
D2508086	Certificate of Analysis	Apr 14, 2025	E101116
H2307892	Certificate of Analysis	Aug 09, 2023	E101116

Safety and Hazards(GHS)

Pictogram(s)	GHS02
Signal	Warning
Hazard Statements	H226:Flammable liquid and vapor
Precautionary Statements	P280:Wear protective gloves/protective clothing/eye protection/face protection. P370+P378:In case of fire: Use ... to extinguish. P210:Keep away from heat, hot surface, sparks, open flames and other ignition sources. - No smoking. P501:Dispose of contents/container to ... P233:Keep container tightly closed. P240:Ground/bond container and receiving equipment. P403+P235:Store in a well-ventilated place. Keep cool. P303+P361+P353:IF ON SKIN (or hair): Take off Immediately all contaminated clothing. Rinse SKIN with water [or shower]. P241:Use explosion-proof [electrical/ventilating/lighting/.../] equipment. P242:Use only non-sparking tools. P243:Take precautionary measures against static discharge.
WGK Germany	1
RTECS	ET1660000
Reaxy-Rn	506331
Class	3
Merck Index	3775

Reviews

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Jianjun Cheng, Jiawei Gui, Xiaoming Yao, Hong Zhao, Yujie Zhou, Yongjun Du. (2023) Functional Identification of Olfactory Receptors of Cnaphalocrocis medinalis (Lepidoptera: Crambidae) for Plant Odor. Insects, 14 (12): (930). [PMID:38132603] [10.3390/insects14120930]
3. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu. (2023) Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App. FOOD CHEMISTRY, (29): (137980). [PMID:37979267] [10.1016/j.foodchem.2023.137980]
4. Nan He, Chunxiao Zhang, Kaiyang Hou, Hongxiao Yu, Donghai Zhang, Mengying Chen, Kaiqiang Zhang, Xu Wang. (2023) A comprehensive study on flavor/cyclodextrin inclusion complexes. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 679 (11): (132613). [PMID:20084102] [10.1016/j.colsurfa.2023.132613]
5. Tian-Tian Ma, Cheng Yang, Hai-Long Qian, Piming Ma, Tianxi Liu, Xiu-Ping Yan. (2023) Trifluoromethyl-Functionalized 2D Covalent Organic Framework for High-Resolution Separation of Isomers. ACS Applied Materials & Interfaces, 15 (27): (32926–32934). [PMID:37367939] [10.1021/acsami.3c05369]
6. Yaluan Bi, Xuan Zhang, Xuefei Chang, Jiaxin Li, Shan Xiao, Bo Zhang, Cong Dang, Linlin Sun, Hongwei Yao, Qi Fang, Fang Wang, Gongyin Ye. (2023) Olfactory behavioral responses of two Drosophila species and their pupal parasitoid to volatiles from bananas. PEST MANAGEMENT SCIENCE, 79 (11): (4309-4318). [PMID:37357260] [10.1002/ps.7628]
7. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang. (2023) Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. FOOD CHEMISTRY, 424 (136429). [PMID:37247603] [10.1016/j.foodchem.2023.136429]
8. Jiawei Li, Cailin Qiao, Huan Liu, Dong Zhao, Jing Zhang, Laichun Lu, Danqun Huo, Changjun Hou. (2023) Fluorescence Nanoparticle Sensor Array Combined with Multidimensional Data Processing for the Determination of Small Organics and the Identification of Baijiu. ANALYTICAL LETTERS, [PMID:] [10.1080/00032719.2023.2183405]
9. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen. (2023) Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS. FLAVOUR AND FRAGRANCE JOURNAL, 38 (3): (204-216). [PMID:] [10.1002/ffj.3733]
10. Xiuzhen Xu, Weiqin Feng, Lijun Guo, Xin Huang, Bi Shi. (2023) Controlled synthesis of distiller's grains biochar for turbidity removal in Baijiu. SCIENCE OF THE TOTAL ENVIRONMENT, 867 (161382). [PMID:36621480] [10.1016/j.scitotenv.2022.161382]
11. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, 397 (133773). [PMID:35908468] [10.1016/j.foodchem.2022.133773]
12. Xiong Zheng, Yanqiong Bao, Guangzhao Qin, Yu Liu. (2022) Experimental measurement and prediction of thermal conductivity of fatty acid ethyl esters: ethyl butyrate and ethyl caproate. FLUID PHASE EQUILIBRIA, 560 (113507). [PMID:] [10.1016/j.fluid.2022.113507]
13. Yujiao Cheng, Guijie Li, Houjiu Wu, Linhua Huang, Hua Wang. (2021) Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 69 (47): (14259–14269). [PMID:34784211] [10.1021/acs.jafc.1c05465]
14. Yao Jian, Gui Lun, Yin Shaocheng. (2021) A novel esterase from a soil metagenomic library displaying a broad substrate range. AMB Express, 11 (1): (1-10). [PMID:33666762] [10.1186/s13568-021-01198-5]
15. Weican Wang, Ling Li, Xiaoda Wang, Ting Qiu, Jianhao Yang, Changshen Ye. (2021) Reaction kinetic studies on the immobilized-lipase catalyzed enzymatic resolution of 1-phenylethanol transesterification with ethyl butyrate. BIOCATALYSIS AND BIOTRANSFORMATION, [PMID:] [10.1080/10242422.2020.1855150]
16. Jinhao Zhao, Zhongyan Wang, Zhongshan Li, Jiayu Shi, Ling Meng, Guorong Wang, Jingli Cheng, Yongjun Du. (2020) Development of lady beetle attractants from floral volatiles and other semiochemicals for the biological control of aphids. JOURNAL OF ASIA-PACIFIC ENTOMOLOGY, 23 (1023). [PMID:] [10.1016/j.aspen.2020.08.005]
17. Peifei Wang, Songbai Liu. (2020) Development of a Gemini Interfacial Antioxidant for Oil in Water Emulsion with Gallic Acid and Dodecyl Gemini Chains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68 (37): (9953–9960). [PMID:32816466] [10.1021/acs.jafc.0c00807]
18. Xiaoda Wang, Lumin Han, Weican Wang, Ling Li, Ting Qiu. (2020) Binary Isobaric Vapor–Liquid Equilibrium for the System of 1-Phenylethanol + Ethyl Butyrate + Ethanol +1-Phenylethyl Butyrate at 101.3 kPa. JOURNAL OF CHEMICAL AND ENGINEERING DATA, 65 (5): (2558–2565). [PMID:] [10.1021/acs.jced.9b01191]
19. Yanrui Ma, Qingbo Deng, Yongjing Du, Jinying Ren, Yefu Chen, Xiaohang Liu, Xuewu Guo, Dongguang Xiao. (2020) Biosynthetic Pathway for Ethyl Butyrate Production in Saccharomyces cerevisiae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68 (14): (4252–4260). [PMID:32186186] [10.1021/acs.jafc.0c00750]
20. Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang, Fuyan Zhang. (2020) Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. FOOD CHEMISTRY, 310 (125898). [PMID:31816535] [10.1016/j.foodchem.2019.125898]
21. Shanshan Wang, Jiawen Fan, Lujing Xu, Kai Ye, Tong Shu, Songbai Liu. (2019) Enhancement of Antioxidant Activity in O/W Emulsion and Cholesterol-Reducing Capacity of Epigallocatechin by Derivatization with Representative Phytosterols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 67 (45): (12461–12471). [PMID:31613618] [10.1021/acs.jafc.9b04382]
22. Yuping Shen, Man Wang, Jinwei Zhou, Yufei Chen, Lili Xu, Mengru Wu, Guohua Xia, James P. Tam, Jiangnan Yu, Xiying Teng, Huan Yang, Xiaobin Jia. (2019) Eco-efficient biphasic enzymatic hydrolysis for the green production of rare baohuoside I. ENZYME AND MICROBIAL TECHNOLOGY, 131 (109431). [PMID:31615677] [10.1016/j.enzmictec.2019.109431]
23. Fenhong Song, Dapeng Ju, Jing Fan, Xiaopo Wang, Gang Wang. (2019) Measurement of the thermal conductivity of five aliphatic esters in the liquid phase. JOURNAL OF CHEMICAL THERMODYNAMICS, 138 (140). [PMID:] [10.1016/j.jct.2019.06.014]
24. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang. (2016) Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96 (13): (4449-4456). [PMID:26841309] [10.1002/jsfa.7656]
25. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553]
26. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
27. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2014) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, 145 (126). [PMID:24128458] [10.1016/j.foodchem.2013.07.072]
28. Li Hongling, Zhu Rongjiao, Xu Wei, Li Yanfen, Su Yongju, Tian Yiling. (2011) Vapor−Liquid Equilibrium Data of the Carbon Dioxide + Ethyl Butyrate and Carbon Dioxide + Propylene Carbonate Systems at Pressures from (1.00 to 13.00) MPa and Temperatures from (313.0 to 373.0) K. JOURNAL OF CHEMICAL AND ENGINEERING DATA, 56 (4): (1148–1157). [PMID:] [10.1021/je101086r]
29. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820]

References

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Jianjun Cheng, Jiawei Gui, Xiaoming Yao, Hong Zhao, Yujie Zhou, Yongjun Du. (2023) Functional Identification of Olfactory Receptors of Cnaphalocrocis medinalis (Lepidoptera: Crambidae) for Plant Odor. Insects, 14 (12): (930). [PMID:38132603] [10.3390/insects14120930]
3. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu. (2023) Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App. FOOD CHEMISTRY, (29): (137980). [PMID:37979267] [10.1016/j.foodchem.2023.137980]
4. Nan He, Chunxiao Zhang, Kaiyang Hou, Hongxiao Yu, Donghai Zhang, Mengying Chen, Kaiqiang Zhang, Xu Wang. (2023) A comprehensive study on flavor/cyclodextrin inclusion complexes. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 679 (11): (132613). [PMID:20084102] [10.1016/j.colsurfa.2023.132613]
5. Tian-Tian Ma, Cheng Yang, Hai-Long Qian, Piming Ma, Tianxi Liu, Xiu-Ping Yan. (2023) Trifluoromethyl-Functionalized 2D Covalent Organic Framework for High-Resolution Separation of Isomers. ACS Applied Materials & Interfaces, 15 (27): (32926–32934). [PMID:37367939] [10.1021/acsami.3c05369]
6. Yaluan Bi, Xuan Zhang, Xuefei Chang, Jiaxin Li, Shan Xiao, Bo Zhang, Cong Dang, Linlin Sun, Hongwei Yao, Qi Fang, Fang Wang, Gongyin Ye. (2023) Olfactory behavioral responses of two Drosophila species and their pupal parasitoid to volatiles from bananas. PEST MANAGEMENT SCIENCE, 79 (11): (4309-4318). [PMID:37357260] [10.1002/ps.7628]
7. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang. (2023) Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. FOOD CHEMISTRY, 424 (136429). [PMID:37247603] [10.1016/j.foodchem.2023.136429]
8. Jiawei Li, Cailin Qiao, Huan Liu, Dong Zhao, Jing Zhang, Laichun Lu, Danqun Huo, Changjun Hou. (2023) Fluorescence Nanoparticle Sensor Array Combined with Multidimensional Data Processing for the Determination of Small Organics and the Identification of Baijiu. ANALYTICAL LETTERS, [PMID:] [10.1080/00032719.2023.2183405]
9. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen. (2023) Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS. FLAVOUR AND FRAGRANCE JOURNAL, 38 (3): (204-216). [PMID:] [10.1002/ffj.3733]
10. Xiuzhen Xu, Weiqin Feng, Lijun Guo, Xin Huang, Bi Shi. (2023) Controlled synthesis of distiller's grains biochar for turbidity removal in Baijiu. SCIENCE OF THE TOTAL ENVIRONMENT, 867 (161382). [PMID:36621480] [10.1016/j.scitotenv.2022.161382]
11. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, 397 (133773). [PMID:35908468] [10.1016/j.foodchem.2022.133773]
12. Xiong Zheng, Yanqiong Bao, Guangzhao Qin, Yu Liu. (2022) Experimental measurement and prediction of thermal conductivity of fatty acid ethyl esters: ethyl butyrate and ethyl caproate. FLUID PHASE EQUILIBRIA, 560 (113507). [PMID:] [10.1016/j.fluid.2022.113507]
13. Yujiao Cheng, Guijie Li, Houjiu Wu, Linhua Huang, Hua Wang. (2021) Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 69 (47): (14259–14269). [PMID:34784211] [10.1021/acs.jafc.1c05465]
14. Yao Jian, Gui Lun, Yin Shaocheng. (2021) A novel esterase from a soil metagenomic library displaying a broad substrate range. AMB Express, 11 (1): (1-10). [PMID:33666762] [10.1186/s13568-021-01198-5]
15. Weican Wang, Ling Li, Xiaoda Wang, Ting Qiu, Jianhao Yang, Changshen Ye. (2021) Reaction kinetic studies on the immobilized-lipase catalyzed enzymatic resolution of 1-phenylethanol transesterification with ethyl butyrate. BIOCATALYSIS AND BIOTRANSFORMATION, [PMID:] [10.1080/10242422.2020.1855150]
16. Jinhao Zhao, Zhongyan Wang, Zhongshan Li, Jiayu Shi, Ling Meng, Guorong Wang, Jingli Cheng, Yongjun Du. (2020) Development of lady beetle attractants from floral volatiles and other semiochemicals for the biological control of aphids. JOURNAL OF ASIA-PACIFIC ENTOMOLOGY, 23 (1023). [PMID:] [10.1016/j.aspen.2020.08.005]
17. Peifei Wang, Songbai Liu. (2020) Development of a Gemini Interfacial Antioxidant for Oil in Water Emulsion with Gallic Acid and Dodecyl Gemini Chains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68 (37): (9953–9960). [PMID:32816466] [10.1021/acs.jafc.0c00807]
18. Xiaoda Wang, Lumin Han, Weican Wang, Ling Li, Ting Qiu. (2020) Binary Isobaric Vapor–Liquid Equilibrium for the System of 1-Phenylethanol + Ethyl Butyrate + Ethanol +1-Phenylethyl Butyrate at 101.3 kPa. JOURNAL OF CHEMICAL AND ENGINEERING DATA, 65 (5): (2558–2565). [PMID:] [10.1021/acs.jced.9b01191]
19. Yanrui Ma, Qingbo Deng, Yongjing Du, Jinying Ren, Yefu Chen, Xiaohang Liu, Xuewu Guo, Dongguang Xiao. (2020) Biosynthetic Pathway for Ethyl Butyrate Production in Saccharomyces cerevisiae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68 (14): (4252–4260). [PMID:32186186] [10.1021/acs.jafc.0c00750]
20. Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang, Fuyan Zhang. (2020) Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. FOOD CHEMISTRY, 310 (125898). [PMID:31816535] [10.1016/j.foodchem.2019.125898]
21. Shanshan Wang, Jiawen Fan, Lujing Xu, Kai Ye, Tong Shu, Songbai Liu. (2019) Enhancement of Antioxidant Activity in O/W Emulsion and Cholesterol-Reducing Capacity of Epigallocatechin by Derivatization with Representative Phytosterols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 67 (45): (12461–12471). [PMID:31613618] [10.1021/acs.jafc.9b04382]
22. Yuping Shen, Man Wang, Jinwei Zhou, Yufei Chen, Lili Xu, Mengru Wu, Guohua Xia, James P. Tam, Jiangnan Yu, Xiying Teng, Huan Yang, Xiaobin Jia. (2019) Eco-efficient biphasic enzymatic hydrolysis for the green production of rare baohuoside I. ENZYME AND MICROBIAL TECHNOLOGY, 131 (109431). [PMID:31615677] [10.1016/j.enzmictec.2019.109431]
23. Fenhong Song, Dapeng Ju, Jing Fan, Xiaopo Wang, Gang Wang. (2019) Measurement of the thermal conductivity of five aliphatic esters in the liquid phase. JOURNAL OF CHEMICAL THERMODYNAMICS, 138 (140). [PMID:] [10.1016/j.jct.2019.06.014]
24. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang. (2016) Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96 (13): (4449-4456). [PMID:26841309] [10.1002/jsfa.7656]
25. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553]
26. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
27. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2014) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, 145 (126). [PMID:24128458] [10.1016/j.foodchem.2013.07.072]
28. Li Hongling, Zhu Rongjiao, Xu Wei, Li Yanfen, Su Yongju, Tian Yiling. (2011) Vapor−Liquid Equilibrium Data of the Carbon Dioxide + Ethyl Butyrate and Carbon Dioxide + Propylene Carbonate Systems at Pressures from (1.00 to 13.00) MPa and Temperatures from (313.0 to 373.0) K. JOURNAL OF CHEMICAL AND ENGINEERING DATA, 56 (4): (1148–1157). [PMID:] [10.1021/je101086r]
29. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820]

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Ethyl butyrate - Standard for GC,≥99.5%(GC), high purity , CAS No.105-54-4