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ethyl 2-methyl butyrate

Chemical Structure

General Material Information

Preferred name ethyl 2-methyl butyrate
Trivial Name Ethyl 2-methylbutanoate
Short Description ethyl 2-methylbutyrate
Formula C7 H14 O2
CAS Number 7452-79-1
Deleted CAS Number 53956-13-1
FEMA Number 2443
Flavis Number 9.409
ECHA Number 231-225-4
FDA UNII L1T4AB29DS
Nikkaji Number J124.069B
Beilstein Number 1720887
MDL MFCD00012217
COE Number 265
xLogP3-AA 1.90 (est)
NMR Predictor External link
JECFA Food Flavoring 206 ethyl 2-methylbutyrate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 7452-79-1 ; ETHYL 2-METHYLBUTYRATE
Synonyms
  • berry butyrate
  • butanoic acid, 2-methyl-, ethyl ester
  • butyric acid, 2-methyl-, ethyl ester
  • cydrane
  • dorintha
  • ethyl 2 methyl butyrate
  • ethyl 2 methyll butyrate synthetic
  • ethyl 2-methyl butanoate
  • ethyl 2-methyl butyrate (natural)
  • ethyl 2-methyl butyrate FCC
  • ethyl 2-methyl butyrate natural
  • ethyl 2-methyl butyrate pure FCC
  • ethyl 2-methylbutanoate
  • ethyl 2-methylbutyrate
  • ethyl 2-methylbutyrate (natural)
  • ethyl 2-methylbutyrate FCC
  • ethyl a-methylbutyrate
  • ethyl alpha-methyl butyrate
  • ethyl DL-2-methylbutyrate
  • ethyl methyl butyrate-2
  • ethyl methyl butyrate-2 natural
  • ethyl methyl-2-butyrate
  • ethyl-2-methyl butyrate
  • ethyl-2-methyl butyrate FCC
  • ethyl-2-methyl butyrate natural
  • ethyl-2-methyl butyrate, natural
  • ethyl-2-methyl-butyrate
  • nat. ethyl-2-methylbutyrate
  • ethyl-2-methylbutyrate FCC
  • ethyl-2-methylbutyrate natural
  • 2-methyl butanoic acid ethyl ester
  • 2-methyl butyric acid ethyl ester
  • 2-methylbutanoic acid ethyl ester
  • 2-methylbutyric acid ethyl ester
  • DL-2-methylbutyric acid ethyl ester
  • Ethyl α-methylbutyrate
  • 2-Methylbutyric acid ethyl ester
  • NSC 1103
  • 2-Methylbutanoic acid ethyl ester
  • (±)-Ethyl 2-methylbutanoate

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

ethyl 2-methylbutanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:7452-79-1
Pubchem (cid):24020
Pubchem (sid):134986531
Flavornet:7452-79-1
Pherobase:View
Publications by Info
FILBERTONE
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
Changes in key aroma compounds of Criollo cocoa beans during roasting.
Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation.
Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts.
On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of pineapple (Ananas comosus L. Merr.) volatiles.
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
Volatile flavor components in red fermented soybean (Glycine max) curds.
Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.
Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
Furry pet allergens, fungal DNA and microbial volatile organic compounds (MVOCs) in the commercial aircraft cabin environment.
Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider.
Aroma volatile compounds from two fresh pineapple varieties in china.
An in vitro evaluation of the effect of probiotics and prebiotics on the metabolic profile of human microbiota.
Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.
Selective mGluR1 antagonist EMQMCM inhibits the kainate-induced excitotoxicity in primary neuronal cultures and in the rat hippocampus.
Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds.
Early leaf removal impact on volatile composition of Tempranillo wines.
Volatile compounds responsible for aroma of Jutrzenka liquer wine.
Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
Characteristic aroma compounds from different pineapple parts.
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.
Identification of fruity aroma-producing compounds from Chryseobacterium sp. isolated from the Western Ghats, India.
Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile--identification of novel compounds.
Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS, GC-O and multivariate analysis.
The effect of structure and a secondary carbon source on the microbial degradation of chlorophenoxy acids.
Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.
Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).
The HIV-1 viral protein Tat increases glutamate and decreases GABA exocytosis from human and mouse neocortical nerve endings.
Development of a method based on on-line reversed phase liquid chromatography and gas chromatography coupled by means of an adsorption-desorption interface for the analysis of selected chiral volatile compounds in methyl jasmonate treated strawberries.
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.
Neurochemical evidence that stimulation of CB1 cannabinoid receptors on GABAergic nerve terminals activates the dopaminergic reward system by increasing dopamine release in the rat nucleus accumbens.
Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles.
Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Muscarinic modulation of synaptic transmission via endocannabinoid signalling in the rat midbrain periaqueductal gray.
Defining the typical aroma of sherry vinegar: sensory and chemical approach.
Modulation of a spinal locomotor network by metabotropic glutamate receptors.
Determination of volatile compounds in cider spirits by gas chromatography with direct injection.
High production of (2s,3s)-3-hydroxy-2-methylbutanoate by immobilized plant cells of Marchantia polymorpha.
Pathway analysis of branched-chain ester biosynthesis in apple using deuterium labeling and enantioselective gas chromatography-mass spectrometry.
Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere.
Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
On-line reversed-phase liquid chromatography-gas chromatography coupled to mass spectrometry for enantiomeric analysis of chiral compounds in fruit beverages.
Novel secoergoline derivatives inhibit both GABA and glutamate uptake in rat brain homogenates: synthesis, in vitro pharmacology, and modeling.
Human adipocyte fatty acid-binding protein (aP2) gene promoter-driven reporter assay discriminates nonlipogenic peroxisome proliferator-activated receptor gamma ligands.
Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
Enantioselective analysis of methyl-branched alcohols and acids in rhubarb (Rheum rhabarbarum L.) stalks.
Composition of the essential oil of Mentha microphylla from the Gennargentu Mountains (Sardinia, Italy).
Group I metabotropic glutamate receptors modulate glutamate and gamma-aminobutyric acid release in the periaqueductal grey of rats.
Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
Odor-active compounds of Iberian hams with different aroma characteristics.
Studies of the constituents of Uruguayan propolis.
Character impact odorants of the apple cultivars Elstar and Cox Orange.
Biosynthesis of strawberry aroma compounds through amino acid metabolism.
Herbicide sensitivity of transgenic multiple herbicide-tolerant oilseed rape.
Characterization of the most odor-active compounds of Iberian ham headspace.
Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
Biotransformation of MTBE, ETBE, and TAME after inhalation or ingestion in rats and humans.
Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
Influence of Different Oxygen and Carbon Dioxide Concentrations during Storage on Production of Volatile Compounds by Starking Delicious Apples.
Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
Metabolism of ethyl tiglate in apple fruits leads to the formation of small amounts of (R)-ethyl 2-methylbutanoate.
Floral scent compounds of Amazonian Annonaceae species pollinated by small beetles and thrips.
Pharmacological characterization of chloride channels belonging to the ClC family by the use of chiral clofibric acid derivatives.
Asymmetric reduction of ethyl 2-methyl e-oxobutanoate by fungi.
Potent odorants of raw Arabica coffee. Their changes during roasting.
Activity-dependent activation of presynaptic metabotropic glutamate receptors in locus coeruleus.
Relationships between volatile production, fruit quality, and sensory evaluation in Granny Smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis.
Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
Asymmetric reduction of ethyl 2-methyl 3-oxobutanoate by Chlorella.
Assimilation of volatiles from ripe apples by Sporidiobolus salmonicolor and Tilletiopsis washingtonensis.
Modulation of excitatory synaptic transmission in locus coeruleus by multiple presynaptic metabotropic glutamate receptors.
Activation of hippocampal adenosine A3 receptors produces a desensitization of A1 receptor-mediated responses in rat hippocampus.
Optimization of semiochemical-based trapping ofMetamasius hemipterus sericeus (Olivier) (Coleoptera: Curculionidae).
Effects of MCPA and other phenoxyacid compounds on hepatic xenobiotic metabolism in rats.
Effects of ethyl 4-chloro-2-methylphenoxyacetate on hepatic peroxisomal enzymes in rats.
Effects of physiological factors on the bioavailability of ethyl 2-chloro-3-[4-(2-methyl-2-phenylpropyloxy)phenyl]propionate in an emulsion in rats.
Effects of the physicochemical properties of the emulsion formulation on the bioavailability of ethyl 2-chloro-3-[4-(2-methyl-2-phenylpropyloxy)phenyl]propionate in rats.
Gastro-intestinal absorption of ethyl 2-chloro-3-[4-(2-methyl-2-phenylpropyloxy)phenyl]propionate from different dosage forms in rats and dogs.
In vivo and in vitro peroxisome proliferation properties of selected clofibrate analogues in the rat. Structure-activity relationships.
Volatile seed germination inhibitors from plant residues.
Spectrophotometric enzymatic assay for S-3-hydroxyisobutyrate.
Effect of peroxisome proliferators on intrachromosomal and interchromosomal recombination in yeast.
Analogues of alpha-aminoisobutyric acid with various alkyl groups as potential tumour imaging agents; effects of chain length on tumour and normal tissue specificity.
Use of alcohol oxidase to measure the methanol produced during the hydrolysis of D- and L-methyl-3-hydroxybutyric acid.
Enhanced peroxisomal beta-oxidation of fatty acids and glutathione metabolism in rats exposed to phenoxyacetic acids.
Hydroxy acid metabolites of branched-chain amino acids in amniotic fluid.
Induction of sister chromatid exchanges by the peroxisome proliferators 2,4-D, MCPA, and clofibrate in vivo and in vitro.
Effect of phenoxy acids on rat liver regeneration.
Hypolipidemia and peroxisome proliferation induced by phenoxyacetic acid herbicides in rats.
Larval osmeterial secretions of the swallowtails (Papilio).
Oxidative metabolism of 4-aminobutyrate by rat brain mitochondria: inhibition by branched-chain fatty acid.
[Chemistry of phenoxyacetic acid esters of oxyalkyltheophyllines and 1-(theophyllin-7-yl)-ethyl-2-[2-(p-chlorophenoxy)-2-methyl-propionate] (etofylline clofibrate), a novel antilipaemic agent (author's transl)].
Comparison of hypocholesterolemic activity for cyclic analogs of clofibrate in normolipemic rats.
[On the specifity and stereospecificity of the conversion of different 2,3-unsaturated acids by Clostridium kluyveri (author's transl)].
Effect of 2-methyl 2-ethyl caproic acid and 2-2-dimethyl valeric acid on audiogenic seizures and brain gamma aminobutyric acid.
D- and L-isoleucine metabolism and regulation of their pathways in Pseudomonas putida.
Influence of ethyl-2 [chlorophenoxy]--2--methyl propionate [atromid--s] on liposoluble vitamins.
Publications by J-Stage
Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation
Asymmetric Reduction of Ethyl 2-methyl 3-oxobutanoate by Fungi
Asymmetric Reduction of Ethyl 2-methyl 3-oxobutanoate by Chlorella
Effects of MCPA and Other Phenoxyacid Compounds on Hepatic Xenobiotic Metabolism in Rats
Effects of Ethyl 4-chloro-2- methylphenoxyacetate on Hepatic Peroxisomal Enzymes in Rats

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
HMDB (The Human Metabolome Database):HMDB33745
FooDB:FDB011877
YMDB (Yeast Metabolome Database):YMDB01353
Export Tariff Code:2915.60.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

Suppliers

ACS International Advanced Biotech
Alfrebro Ambles Nature et Chimie
Anhui Haibei Apple Flavor & Fragrance
Astral Extracts Augustus Oils
Aurochemicals Axxence Aromatic
Beijing Lys Chemicals Bell Flavors & Fragrances
Berjé BOC Sciences
Charkit Chemical Citrus and Allied Essences
CJ Latta & Associates De Monchy Aromatics
Diffusions Aromatiques ECSA Chemicals
Elan Inc. EMD Millipore
Ernesto Ventós Excellentia International
FCI SAS Fleurchem
Frutarom Givaudan
Global Essence Grau Aromatics
H. Interdonati, Inc. IFF
Indenta Group Indukern F&F
Jiangyin Healthway K.L. Koh Enterprise
Keva Kingchem Laboratories
Kun Shan P&A Lluch Essence
M&U International Mane
Miltitz Aromatics Naturamole
Odowell Co.,ltd Omega Ingredients
OQEMA Pearlchem Corporation
Pell Wall Perfumes Penta International
PerfumersWorld Primechem
Prodasynth R C Treatt & Co Ltd
Reincke & Fichtner Robertet
Santa Cruz Biotechnology Sigma-Aldrich
SRS Aromatics Sunaux International
Symrise Taytonn ASCC
TCI AMERICA The John D. Walsh Company
The Lermond Company The Perfumers Apprentice
Ungerer & Company United International
Vigon International Vistachem
WEN International WholeChem
ACS International GmbH Advanced Biotech. Inc.
Alfrebro LLC/ Archer Daniels Midland Company Augustus Oils Ltd
Axxence Aromatic GmbH Beijing Lys Chemicals Co, LTD.
Berje Inc. Charkit Chemical Corporation
CJ Latta & Associates, LLC Fleurchem, Inc.
Global Essence Inc. FRUTAROM USA INC,
Indukern, S.A. F&F Ingredients Division Jiangyin Healthway International Trade Co., Ltd
Lluch Essence S.L. M&U International LLC
Penta International Corporation PerfumersWorld Ltd.
Anhui Primechem Co., Ltd. Robertet, Inc.
SRS Aromatics Ltd Symrise AG
Taytonn ASCC Pte Ltd The John D. Walsh Company, Inc
R C Treatt and Co Ltd Qingdao Free Trade Zone United International Co Ltd
Ernesto Ventós S.A. WholeChem, LLC

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 130.18698120117
Specific gravity @ 25 °C
Pounds per Gallon 7.181 to 7.239
Refractive Index 1.393 to 1.4 @ 20 °C
Boiling Point 132 to 133°C @ 760 mm Hg
Acid Value 2 max KOH/g
Vapor Pressure 7.853 mmHg @ 25 °C
Vapor Density 4.5
Flash Point TCC Value 26.11 °C TCC
logP (o/w) 2.158 est
Shelf life 12 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
propylene glycol Yes
water, 1070 mg/L @ 25 °C (est) Yes
water No
Stability
soap Unspecified

Organoleptic Properties

Odor Type: Fruity
sharp, sweet, green, apple, fruity, estery, berry, fresh, tropical
Odor strength medium , recommend smelling in a 10.00 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1983) At 10.00 % in dipropylene glycol. sharp sweet green apple fruity
Mosciano, Gerard P&F 22, No. 1, 57, (1997) Fruity, estry and berry with fresh tropical nuances
Flavor Type: Fruity
fruity, fresh, berry, grape, pineapple, mango, cherry
Mosciano, Gerard P&F 22, No. 1, 57, (1997) At 10.00 ppm. Fruity, fresh, berry, grape, pineapple, mango and cherry notes
General comment Fruity green berry strawberry fresh apple pineapple raspberry
Useful in: fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, alcoholics. Estery, very fruity, juicy, sweet, apple- and strawberry-like

Occurrences

Potential Uses

Applications
Odor purposes Apple, Apple green apple, Berry, Citrus, Fruit, Grape, Honeydew, Mango, Orange, Pineapple, Raspberry, Strawberry
Flavoring purposes Fruit tropical fruit
Other purposes Peel, Topnotes
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 29 - Do not empty into drains.
S 33 - Take precautionary measures against static discharge.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for ethyl 2-methyl butyrate usage levels up to:
1.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 1900.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -0.50000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -3.00000
fruit ices: -3.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -5.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 1, Revision 1 (FGE.01Rev 1): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 01 Rev2 (FGE.01 Rev2): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

Safety of 31 flavouring compounds belonging to different chemical groups when used as feed additives for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):7452-79-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :24020
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:1
ethyl 2-methylbutanoate
Chemidplus:0007452791
EPA/NOAA CAMEO:hazardous materials