Ethyl DL-Leucate - >98.0%(GC), high purity , CAS No.10348-47-7

Item Number

E156251

Grouped product items
SKU	Size	Availability	Price
E156251-1g	1g	3	$29.90
E156251-5g	5g	2	$68.90
E156251-25g	25g	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$228.90

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Basic Description

Synonyms	Q5280140 \| FT-0667994 \| Pentanoic acid, 2-hydroxy-4-methyl-, ethyl ester, (2R)- \| CS-0172268 \| Ethyl 2-hydroxy-4-methylpentanoate \| MFCD11975417 \| DTXSID70908443 \| ETHYL LEUCATE, (+/-)- \| 2-Hydroxy-4-methylpentanoic acid ethyl ester \| DL-2-Hydroxy-4-methy
Specifications & Purity	≥98%(GC)
Storage Temp	Store at 2-8°C
Shipped In	Wet ice

Names and Identifiers

Pubchem Sid	504756689
Pubchem Sid Url	https://pubchem.ncbi.nlm.nih.gov/substance/504756689
IUPAC Name	ethyl 2-hydroxy-4-methylpentanoate
INCHI	InChI=1S/C8H16O3/c1-4-11-8(10)7(9)5-6(2)3/h6-7,9H,4-5H2,1-3H3
InChi Key	QRHOWVDPHIXNEN-UHFFFAOYSA-N
Canonical SMILES	CCOC(=O)C(CC(C)C)O
Isomeric SMILES	CCOC(=O)C(CC(C)C)O
PubChem CID	112030
Molecular Weight	160.21
Beilstein	3336
Reaxy-Rn	1722633

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

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

Analytical Chart:

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3 results found

Lot Number	Certificate Type	Date	Item
L2412464	Certificate of Analysis	Nov 30, 2024	E156251
L2412465	Certificate of Analysis	Nov 30, 2024	E156251
D2407216	Certificate of Analysis	Mar 08, 2024	E156251

Safety and Hazards(GHS)

Pictogram(s)	GHS07
Signal	Warning
Hazard Statements	H319:Causes serious eye irritation H412:Harmful to aquatic life with long lasting effects
Precautionary Statements	P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do - continue rinsing. P273:Avoid release to the environment. P280:Wear protective gloves/protective clothing/eye protection/face protection. P501:Dispose of contents/container to ... P264+P265:Wash hands [and …] thoroughly after handling. Do not touch eyes. P337+P317:If eye irritation persists: Get medical help.
Reaxy-Rn	1722633

Citations of This Product

1. 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]
2. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). [PMID:] [10.1016/j.jfca.2023.105196]
3. Min Li, Ping Zhan, Peng Wang, Honglei Tian, Jingzhang Geng, Lixia Wang. (2023) Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis. FOOD CHEMISTRY, 405 (134809). [PMID:36368097] [10.1016/j.foodchem.2022.134809]

References

1. 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]
2. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). [PMID:] [10.1016/j.jfca.2023.105196]
3. Min Li, Ping Zhan, Peng Wang, Honglei Tian, Jingzhang Geng, Lixia Wang. (2023) Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis. FOOD CHEMISTRY, 405 (134809). [PMID:36368097] [10.1016/j.foodchem.2022.134809]

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Basic Description