2-Methylbutylacetat

2-Methylbutylacetat kommt in verschiedenen Früchten vor, darunter in Äpfeln (z. B. Sorten Fuji, Gala und Granny Smith),^[3]^[4]^[5]^[6]^[7]^[8] Birnen,^[9] Melonen,^[10]^[11] Bananen,^[12] Erdbeeren,^[13] Feigen,^[14] Jackfrucht^[15] und den Früchten von Strychnos cocculoides (Gattung Brechnüsse).^[16] Es kommt auch in Olivenöl^[17] und Cognac^[18] vor.

Gewinnung und Darstellung

2-Methylbutylacetat kann durch Reaktion von Essigsäure mit 2-Methylbutanol gewonnen werden.^[19]

Verwendung

2-Methylbutylacetat ist in der EU unter der FL-Nummer 09.286 als Aromastoff für Lebensmittel allgemein zugelassen.^[20]

Einzelnachweise

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

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