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W243914

Sigma-Aldrich

Ethyl hexanoate

greener alternative

natural, ≥98%, FCC, FG

Sinônimo(s):

Caproic acid ethyl ester, Ethyl caproate

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About This Item

Fórmula linear:
CH3(CH2)4COOC2H5
Número CAS:
123-66-0
Peso molecular:
144.21
Número FEMA:
2439
Beilstein:
1701293
Número CE:
204-640-3
Conselho da Europa nº:
310
Número MDL:
MFCD00009511
Código UNSPSC:
12164502
ID de substância PubChem:
24901083
Número de Flavis:
9.060
NACRES:
NA.21

grau

FG
Halal
Kosher
natural

Nível de qualidade

300
400

Agency

meets purity specifications of JECFA

conformidade reg.

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

densidade de vapor

5 (vs air)

Ensaio

≥98%

características do produto alternativo mais ecológico

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

índice de refração

n20/D 1.407 (lit.)

p.e.

168 °C (lit.)

densidade

0.869 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

categoria alternativa mais ecológica

Aligned,

Organoléptico

banana; green; fruity; waxy; pineapple; sweet

cadeia de caracteres SMILES

CCCCCC(=O)OCC

InChI

1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3

chave InChI

SHZIWNPUGXLXDT-UHFFFAOYSA-N

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Categorias relacionadas

Descrição geral

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Aplicação


  • Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.: The study investigates the formation of key aroma compounds, including ethyl hexanoate, during the ripening of Gouda-type cheese. The results provide insights into the ripening process and its impact on cheese flavor development (Duensing et al., 2024).

Pictogramas

Flame
GHS02

Palavra indicadora

Warning

Frases de perigo

H226

Declarações de precaução

P210 - P370 + P378

Classificações de perigo

Flam. Liq. 3

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

127.4 °F - closed cup

Ponto de fulgor (°C)

53 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
SHBN9825
SHBN5834
SHBN4580
SHBM2736
SHBM2735

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Se precisar de uma versão específica, você pode procurar um certificado específico pelo número do lote ou da remessa.

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Alexandre Juteau et al.
Journal of agricultural and food chemistry, 52(6), 1621-1629 (2004-03-20)
Release of aroma compounds in selected iota-carrageenan systems was studied by static headspace analysis. By varying the sodium chloride content, different rheological behaviors were obtained ranging from solution to gel. From the release curves, mass transfer (h(D)) and partition coefficients
Kazuo Aritomi et al.
Bioscience, biotechnology, and biochemistry, 68(1), 206-214 (2004-01-28)
Point mutation of Gly1250Ser (1250S) of the yeast fatty acid synthase gene FAS2 confers cerulenin resistance. This mutation also results in a higher production of the apple-like flavor component ethyl caproate in Japanese sake. We mutated the 1250th codon by
Dong Wang et al.
Bioprocess and biosystems engineering, 30(3), 147-155 (2007-01-26)
The cell-bound lipase from Rhizopus chinensis CCTCC M201021 with high catalysis ability for ester synthesis was located as a membrane-bound lipase by the treatments of Yatalase firstly. In order to improve its synthetic activity in non-aqueous phase, the pretreatments of
Hélène J Giroux et al.
Journal of microencapsulation, 28(5), 337-343 (2011-07-09)
Aroma-loaded nanoparticles (d < 300 nm) were prepared by cross-linking denatured whey protein through pH-cycling. The effect of nanoparticulation conditions and aroma concentration on the physicochemical characteristics of nanoparticles and aroma release profile was studied. Better retention of aroma was observed when ethyl
J C Bohlscheid et al.
Journal of applied microbiology, 102(2), 390-400 (2007-01-24)
To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250
Exibir todos os documentos relacionados

Global Trade Item Number

SKUGTIN
W243914-4KG
W243914-4KG-K4061837876639
W243914-9KG-K4061837876646
W243914-SAMPLE-K4061837876653
W243914-1KG
W243914-1KG-K4061837876622
W243914-9KG
W243914-SAMPLE

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