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112321

Sigma-Aldrich

Ethyl octanoate

ReagentPlus®, ≥99%

Sinonimo/i:

Ethyl caprylate

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About This Item

Formula condensata:
CH3(CH2)6COOC2H5
Numero CAS:
106-32-1
Peso molecolare:
172.26
Beilstein:
1754470
Numero CE:
203-385-5
Numero MDL:
MFCD00009552
Codice UNSPSC:
12352100
ID PubChem:
24847087
NACRES:
NA.22

Tensione di vapore

0.02 mmHg ( 25 °C)

Livello qualitativo

100

Nome Commerciale

ReagentPlus®
Selectophore™

Saggio

≥99%

Indice di rifrazione

n20/D 1.417 (lit.)

P. eboll.

206-208 °C (lit.)

Punto di fusione

−48-−47 °C (lit.)

Densità

0.867 g/mL at 20 °C (lit.)

Stringa SMILE

CCCCCCCC(=O)OCC

InChI

1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3
YYZUSRORWSJGET-UHFFFAOYSA-N

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Descrizione generale

Ethyl octanoate is a powerful odourant found in mead (a traditional drink that contains alcohol).

Applicazioni

Ethyl octanoate, found in Burgundy wine, was used to study its partition co-efficient in water in model wine using the headspace method.

Note legali

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany

Pittogrammi

Environment
GHS09

Indicazioni di pericolo

H411

Consigli di prudenza

P273 - P391 - P501

Classi di pericolo

Aquatic Chronic 2

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

167.0 °F - closed cup

Punto d’infiammabilità (°C)

75 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificati d'analisi (COA)

Lot/Batch Number
SHBN4351
SHBM3324
SHBL7117
MKCH2891
MKCC4413

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Sigma-Aldrich

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Supelco

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Sigma-Aldrich

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Supelco

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Supelco

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Sigma-Aldrich

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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine.
Lubbers S, et al.
American Journal of Enology and Viticulture, 45(1), 29-33 (1994)
A P Pereira et al.
Food microbiology, 33(1), 114-123 (2012-11-06)
Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present
Eduardo Coelho et al.
Molecules (Basel, Switzerland), 25(14) (2020-07-19)
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are
Shuang Chen et al.
Journal of agricultural and food chemistry, 67(17), 4876-4884 (2019-03-29)
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
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