2 Methylbutylacetat ist ein Carbonsäureester der sich von der Essigsäure und von 2 Methylbutan 1 ol ableitet Strukturfor

Strukturformel
	Ohne Stereochemie
Allgemeines
Name	2-Methylbutylacetat
Andere Namen	Essigsäure-(2-methylbutyl)ester
Summenformel	C7H14O2
Kurzbeschreibung	farblose Flüssigkeit
Externe Identifikatoren/Datenbanken
CAS-Nummer	624-41-9
EG-Nummer	210-843-8
ECHA-InfoCard	100.009.858
PubChem	12209
ChemSpider	11709
Wikidata	Q72488968
Eigenschaften
Molare Masse	130,18 g·mol−1
Aggregatzustand	flüssig
Dichte	0,876 g·cm−3 (25 °C)
Siedepunkt	138 °C
Brechungsindex	1,40
Sicherheitshinweise
	GHS-Gefahrstoffkennzeichnung Achtung
H- und P-Sätze	H: 226
	EUH: 066
	P: 210‐233‐370+378‐403+235
	Soweit möglich und gebräuchlich, werden SI-Einheiten verwendet. Wenn nicht anders vermerkt, gelten die angegebenen Daten bei Standardbedingungen. Brechungsindex: Na-D-Linie, 20 °C

2-Methylbutylacetat ist ein Carbonsäureester, der sich von der Essigsäure und von 2-Methylbutan-1-ol ableitet.

Vorkommen Bearbeiten

Äpfel, zum Beispiel der Sorte Fuji, enthalten 2-Methylbutylacetat

2-Methylbutylacetat kommt in verschiedenen Früchten vor, darunter in Äpfeln (z. B. Sorten Fuji, Gala und Granny Smith), Birnen, Melonen, Bananen, Erdbeeren, Feigen, Jackfrucht und den Früchten von Strychnos cocculoides (Gattung Brechnüsse). Es kommt auch in Olivenöl und Cognac vor.

Gewinnung und Darstellung Bearbeiten

2-Methylbutylacetat kann durch Reaktion von Essigsäure mit 2-Methylbutanol gewonnen werden.

Verwendung Bearbeiten

2-Methylbutylacetat ist in der EU unter der FL-Nummer 09.286 als Aromastoff für Lebensmittel allgemein zugelassen.

Einzelnachweise Bearbeiten

↑ Eintrag zu 2-Methylbutyl Acetate bei TCI Europe, abgerufen am 17. Oktober 2023.
↑ Eintrag zu 2-Methylbutylacetat in der GESTIS-Stoffdatenbank des IFA, abgerufen am 16. Oktober 2023. (JavaScript erforderlich)
En-tai Liu, Gong-shuai Wang, Yuan-yuan Li, Xiang Shen, Xue-sen Chen, Fu-hai Song, Shu-jing Wu, Qiang Chen, Zhi-quan Mao: Replanting Affects the Tree Growth and Fruit Quality of Gala Apple. In: Journal of Integrative Agriculture. Band 13, Nr. 8, August 2014, S. 1699–1706, doi:10.1016/S2095-3119(13)60620-6.
T. Lavilla, J. Puy, M. L. López, I. Recasens, M. Vendrell: Relationships between Volatile Production, Fruit Quality, and Sensory Evaluation in Granny Smith Apples Stored in Different Controlled-Atmosphere Treatments by Means of Multivariate Analysis. In: Journal of Agricultural and Food Chemistry. Band 47, Nr. 9, 1. September 1999, S. 3791–3803, doi:10.1021/jf990066h.
G Echeverrı́a, T Fuentes, J Graell, I Lara, M.L López: Aroma volatile compounds of ‘Fuji’ apples in relation to harvest date and cold storage technology. In: Postharvest Biology and Technology. Band 32, Nr. 1, April 2004, S. 29–44, doi:10.1016/j.postharvbio.2003.09.017.
G Echeverría, Mt Fuentes, J Graell, Ml López: Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis. In: Journal of the Science of Food and Agriculture. Band 84, Nr. 1, 15. Januar 2004, S. 5–20, doi:10.1002/jsfa.1554.
M.L. López, C. Villatoro, T. Fuentes, J. Graell, I. Lara, G. Echeverría: Volatile compounds, quality parameters and consumer acceptance of ‘Pink Lady®’ apples stored in different conditions. In: Postharvest Biology and Technology. Band 43, Nr. 1, Januar 2007, S. 55–66, doi:10.1016/j.postharvbio.2006.07.009.
Isabel Lara, Gemma Echeverría, Jordi Graell, María Luisa López: Volatile Emission after Controlled Atmosphere Storage of Mondial Gala Apples ( Malus domestica ): Relationship to Some Involved Enzyme Activities. In: Journal of Agricultural and Food Chemistry. Band 55, Nr. 15, 1. Juli 2007, S. 6087–6095, doi:10.1021/jf070464h.
Peng-Fei Lu, Ling-Qiao Huang, Chen-Zhu Wang: Identification and Field Evaluation of Pear Fruit Volatiles Attractive to the Oriental Fruit Moth, Cydia molesta. In: Journal of Chemical Ecology. Band 38, Nr. 8, August 2012, S. 1003–1016, doi:10.1007/s10886-012-0152-4.
María J. Jordán, Philip E. Shaw, Kevin L. Goodner: Volatile Components in Aqueous Essence and Fresh Fruit of Cucumis melo cv. Athena (Muskmelon) by GC-MS and GC-O. In: Journal of Agricultural and Food Chemistry. Band 49, Nr. 12, 1. Dezember 2001, S. 5929–5933, doi:10.1021/jf010954o.
Su Hwan Oh, Byung Seon Lim, Sae Jin Hong, Seung Koo Lee: Aroma volatile changes of netted muskmelon (Cucumis melo L.) fruit during developmental stages. In: Horticulture, Environment, and Biotechnology. Band 52, Nr. 6, Dezember 2011, S. 590–595, doi:10.1007/s13580-011-0090-z.
Jorge A. Pino, Ariel Ortega, Rolando Marbot, Juan Aguero: Volatile Components of Banana Fruit ( Musa sapientum L.) “Indio” from Cuba. In: Journal of Essential Oil Research. Band 15, Nr. 2, März 2003, S. 79–80, doi:10.1080/10412905.2003.9712071.
Samuel Macario Padilla-Jiménez, María Valentina Angoa-Pérez, Hortencia Gabriela Mena-Violante, Guadalupe Oyoque-Salcedo, José Luis Montañez-Soto, Ernesto Oregel-Zamudio: Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits. In: Molecules. Band 26, Nr. 2, 19. Januar 2021, S. 504, doi:10.3390/molecules26020504, PMID 33477940, PMC 7833409 (freier Volltext).
W Jennings: Volatile components of figs. In: Food Chemistry. Band 2, Nr. 3, Juli 1977, S. 185–191, doi:10.1016/0308-8146(77)90032-2.
José Guilherme S Maia, Eloisa Helena A Andrade, Maria das Graças B Zoghbi: Aroma volatiles from two fruit varieties of jackfruit ( Artocarpus heterophyllus Lam.). In: Food Chemistry. Band 85, Nr. 2, April 2004, S. 195–197, doi:10.1016/S0308-8146(03)00292-9.
T. Shoko, Z. Apostolides, M. Monjerezi, J.D.K. Saka: Volatile constituents of fruit pulp of Strychnos cocculoides (Baker) growing in Malawi using solid phase microextraction. In: South African Journal of Botany. Band 84, Januar 2013, S. 11–12, doi:10.1016/j.sajb.2012.09.001.
G. Luna, M.T. Morales, R. Aparicio: Characterisation of 39 varietal virgin olive oils by their volatile compositions. In: Food Chemistry. Band 98, Nr. 2, Januar 2006, S. 243–252, doi:10.1016/j.foodchem.2005.05.069.
Gérald Ferrari, Odile Lablanquie, Roger Cantagrel, Jérôme Ledauphin, Thierry Payot, Nicole Fournier, Elisabeth Guichard: Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation. In: Journal of Agricultural and Food Chemistry. Band 52, Nr. 18, 1. September 2004, S. 5670–5676, doi:10.1021/jf049512d.
Thermofisher: Lesson Plan: Synthesis of Isopentyl Acetate (Banana Oil), abgerufen am 17. Oktober 2023
Food and Feed Information Portal Database | FIP. Abgerufen am 15. Oktober 2023.

[TCI-1] Eintrag zu 2-Methylbutyl Acetate bei TCI Europe, abgerufen am 17. Oktober 2023.

[GESTIS-2] Eintrag zu 2-Methylbutylacetat in der GESTIS-Stoffdatenbank des IFA, abgerufen am 16. Oktober 2023. (JavaScript erforderlich)

[3] En-tai Liu, Gong-shuai Wang, Yuan-yuan Li, Xiang Shen, Xue-sen Chen, Fu-hai Song, Shu-jing Wu, Qiang Chen, Zhi-quan Mao: Replanting Affects the Tree Growth and Fruit Quality of Gala Apple. In: Journal of Integrative Agriculture. Band 13, Nr. 8, August 2014, S. 1699–1706, doi:10.1016/S2095-3119(13)60620-6.

[4] T. Lavilla, J. Puy, M. L. López, I. Recasens, M. Vendrell: Relationships between Volatile Production, Fruit Quality, and Sensory Evaluation in Granny Smith Apples Stored in Different Controlled-Atmosphere Treatments by Means of Multivariate Analysis. In: Journal of Agricultural and Food Chemistry. Band 47, Nr. 9, 1. September 1999, S. 3791–3803, doi:10.1021/jf990066h.

[5] G Echeverrı́a, T Fuentes, J Graell, I Lara, M.L López: Aroma volatile compounds of ‘Fuji’ apples in relation to harvest date and cold storage technology. In: Postharvest Biology and Technology. Band 32, Nr. 1, April 2004, S. 29–44, doi:10.1016/j.postharvbio.2003.09.017.

[6] G Echeverría, Mt Fuentes, J Graell, Ml López: Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis. In: Journal of the Science of Food and Agriculture. Band 84, Nr. 1, 15. Januar 2004, S. 5–20, doi:10.1002/jsfa.1554.

[7] M.L. López, C. Villatoro, T. Fuentes, J. Graell, I. Lara, G. Echeverría: Volatile compounds, quality parameters and consumer acceptance of ‘Pink Lady®’ apples stored in different conditions. In: Postharvest Biology and Technology. Band 43, Nr. 1, Januar 2007, S. 55–66, doi:10.1016/j.postharvbio.2006.07.009.

[8] Isabel Lara, Gemma Echeverría, Jordi Graell, María Luisa López: Volatile Emission after Controlled Atmosphere Storage of Mondial Gala Apples ( Malus domestica ): Relationship to Some Involved Enzyme Activities. In: Journal of Agricultural and Food Chemistry. Band 55, Nr. 15, 1. Juli 2007, S. 6087–6095, doi:10.1021/jf070464h.

[9] Peng-Fei Lu, Ling-Qiao Huang, Chen-Zhu Wang: Identification and Field Evaluation of Pear Fruit Volatiles Attractive to the Oriental Fruit Moth, Cydia molesta. In: Journal of Chemical Ecology. Band 38, Nr. 8, August 2012, S. 1003–1016, doi:10.1007/s10886-012-0152-4.

[10] María J. Jordán, Philip E. Shaw, Kevin L. Goodner: Volatile Components in Aqueous Essence and Fresh Fruit of Cucumis melo cv. Athena (Muskmelon) by GC-MS and GC-O. In: Journal of Agricultural and Food Chemistry. Band 49, Nr. 12, 1. Dezember 2001, S. 5929–5933, doi:10.1021/jf010954o.

[11] Su Hwan Oh, Byung Seon Lim, Sae Jin Hong, Seung Koo Lee: Aroma volatile changes of netted muskmelon (Cucumis melo L.) fruit during developmental stages. In: Horticulture, Environment, and Biotechnology. Band 52, Nr. 6, Dezember 2011, S. 590–595, doi:10.1007/s13580-011-0090-z.

[12] Jorge A. Pino, Ariel Ortega, Rolando Marbot, Juan Aguero: Volatile Components of Banana Fruit ( Musa sapientum L.) “Indio” from Cuba. In: Journal of Essential Oil Research. Band 15, Nr. 2, März 2003, S. 79–80, doi:10.1080/10412905.2003.9712071.

[13] Samuel Macario Padilla-Jiménez, María Valentina Angoa-Pérez, Hortencia Gabriela Mena-Violante, Guadalupe Oyoque-Salcedo, José Luis Montañez-Soto, Ernesto Oregel-Zamudio: Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits. In: Molecules. Band 26, Nr. 2, 19. Januar 2021, S. 504, doi:10.3390/molecules26020504, PMID 33477940, PMC 7833409 (freier Volltext).

[14] W Jennings: Volatile components of figs. In: Food Chemistry. Band 2, Nr. 3, Juli 1977, S. 185–191, doi:10.1016/0308-8146(77)90032-2.

[15] José Guilherme S Maia, Eloisa Helena A Andrade, Maria das Graças B Zoghbi: Aroma volatiles from two fruit varieties of jackfruit ( Artocarpus heterophyllus Lam.). In: Food Chemistry. Band 85, Nr. 2, April 2004, S. 195–197, doi:10.1016/S0308-8146(03)00292-9.

[16] T. Shoko, Z. Apostolides, M. Monjerezi, J.D.K. Saka: Volatile constituents of fruit pulp of Strychnos cocculoides (Baker) growing in Malawi using solid phase microextraction. In: South African Journal of Botany. Band 84, Januar 2013, S. 11–12, doi:10.1016/j.sajb.2012.09.001.

[17] G. Luna, M.T. Morales, R. Aparicio: Characterisation of 39 varietal virgin olive oils by their volatile compositions. In: Food Chemistry. Band 98, Nr. 2, Januar 2006, S. 243–252, doi:10.1016/j.foodchem.2005.05.069.

[18] Gérald Ferrari, Odile Lablanquie, Roger Cantagrel, Jérôme Ledauphin, Thierry Payot, Nicole Fournier, Elisabeth Guichard: Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation. In: Journal of Agricultural and Food Chemistry. Band 52, Nr. 18, 1. September 2004, S. 5670–5676, doi:10.1021/jf049512d.

[thermofisher.com-19] Thermofisher: Lesson Plan: Synthesis of Isopentyl Acetate (Banana Oil), abgerufen am 17. Oktober 2023

[20] Food and Feed Information Portal Database | FIP. Abgerufen am 15. Oktober 2023.