Butanoic acidCAS# 1977-33-9 |
- Hopantenic acid (Dexpanthenol Impurity 4)
Catalog No.:BCX2225
CAS No.:49831-65-4
Quality Control & MSDS
3D structure
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Number of papers citing our products
| Cas No. | 1977-33-9 | SDF | Download SDF |
| PubChem ID | 2527 | Appearance | Oil |
| Formula | C10H19NO5 | M.Wt | 233.3 |
| Type of Compound | Alkaloids | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | 4-[(2,4-dihydroxy-3,3-dimethylbutanoyl)amino]butanoic acid | ||
| SMILES | CC(C)(CO)C(C(=O)NCCCC(=O)O)O | ||
| Standard InChIKey | SBBDHANTMHIRGW-UHFFFAOYSA-N | ||
| Standard InChI | InChI=1S/C10H19NO5/c1-10(2,6-12)8(15)9(16)11-5-3-4-7(13)14/h8,12,15H,3-6H2,1-2H3,(H,11,16)(H,13,14) | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
Butanoic acid Dilution Calculator
Butanoic acid Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 4.2863 mL | 21.4316 mL | 42.8633 mL | 85.7265 mL | 107.1582 mL |
| 5 mM | 0.8573 mL | 4.2863 mL | 8.5727 mL | 17.1453 mL | 21.4316 mL |
| 10 mM | 0.4286 mL | 2.1432 mL | 4.2863 mL | 8.5727 mL | 10.7158 mL |
| 50 mM | 0.0857 mL | 0.4286 mL | 0.8573 mL | 1.7145 mL | 2.1432 mL |
| 100 mM | 0.0429 mL | 0.2143 mL | 0.4286 mL | 0.8573 mL | 1.0716 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Tequila, a traditional Mexican spirit, is produced by distilling fermented blue agave. This study examined the aroma chemistry of 15 commercially available 100% blue agave blanco tequilas using GC-olfactometry and GC-MS. Seventy-six odorants were detected, including 56 identified, 10 tentatively identified, and 10 unknowns. Sixty-two odorants were accurately quantitated for all tequilas. Nine compounds are reported in tequila for the first time. Aroma extract dilution analysis (AEDA) of three selected tequilas along with the odor-activity values demonstrated that the main aroma contributors were 2,3-butanedione, (E)-beta-damascenone, 2-methylbutanal, 3-methylbutanal, 2-methylpropanal, 1,1-diethoxyethane, ethyl propanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, Butanoic acid, 4-vinylguaiacol, vanillin, and linalool. Aroma models were established for the same three selected brands and evaluated by sensory descriptive analyses, validating identification and quantitation results. This comprehensive analysis advances the understanding of blanco tequila's complex flavor chemistry, potentially aiding in product quality improvements and preservation of its unique aroma profile.
Exploring the mechanism of aroma production in fermented cherry juice by L. brevis LD1.0600 using flavomics and whole genome analysis.[Pubmed:42680362]
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This study focused on L.brevis LD1.0600 with excellent fermentation traits: it analyzed genome-wide key regulatory genes for micro-metabolites, combined with fermented cherry juice flavor metabolomics data, and used machine learning to explore correlations between gene regulation, metabolite production, and flavor formation. The SVM model screened and verified fermented cherry juice VOCs; through OAV and flavor wheel analysis, LD1.0600 emerged as the top-performing strain, with a sweet, fruity dominant aroma. Key aroma-active components (OAV > 100) included 2-methoxy-4-vinylphenol, benzaldehyde, 2-methyl-Butanoic acid and hexanoic acid, and 2-methoxy-4-vinylphenol and hexanoic acid elevated by LD1.0600-regulated genes (Chrom1-001884, Chrom1-000925, fabF and Chrom1-000199). At the same time, through research, a "strain screening-SVM screening of DVCs-OAV screening of key aroma components-whole genome sequencing of flavor regulatory genes" system was established. This system can not only be applied to the screen fermentation strains, but also can be extended to the application of other fermentation products.
