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148962

Sigma-Aldrich

Ethyl hexanoate

≥99%

Sinonimo/i:

Caproic acid ethyl ester, Ethyl caproate

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About This Item

Formula condensata:
CH3(CH2)4COOC2H5
Numero CAS:
123-66-0
Peso molecolare:
144.21
Beilstein:
1701293
Numero CE:
204-640-3
Numero MDL:
MFCD00009511
Codice UNSPSC:
12352100
ID PubChem:
24848926
NACRES:
NA.22

Densità del vapore

5 (vs air)

Livello qualitativo

100

Saggio

≥99%

Stato

liquid

Indice di rifrazione

n20/D 1.407 (lit.)

P. ebollizione

168 °C (lit.)

Densità

0.869 g/mL at 25 °C (lit.)

Gruppo funzionale

ester

Stringa SMILE

CCCCCC(=O)OCC

InChI

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

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Categorie correlate

Descrizione generale

Ethyl hexanoate is one of the odorants contributing to the typical guava aroma. It also contributes to the fresh strawberry aroma.

Pittogrammi

Flame
GHS02

Avvertenze

Warning

Indicazioni di pericolo

H226

Classi di pericolo

Flam. Liq. 3

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

127.4 °F - closed cup

Punto d’infiammabilità (°C)

53 °C - closed cup

Dispositivi di protezione individuale

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

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Certificati d'analisi (COA)

Lot/Batch Number
STBH2251
STBH7633
STBH5782
STBH5079
STBH2023

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Sigma-Aldrich

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Ethyl decanoate ≥98%, FCC, FG

Sigma-Aldrich

W243205

Ethyl decanoate

Isobutyl acetate analytical standard

Supelco

94823

Isobutyl acetate

Phenethyl acetate analytical standard

Supelco

73747

Phenethyl acetate

Isoamyl butyrate ≥98%, FCC, FG

Sigma-Aldrich

W206008

Isoamyl butyrate

Jorge A Pino et al.
Journal of the science of food and agriculture, 93(12), 3114-3120 (2013-04-05)
Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds. The
Yong-Hyun Kim et al.
Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22)
The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences
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
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
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
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Global Trade Item Number

SKUGTIN
485195-5G4061837574795
148962-500ML
148962-100ML4061838738134
148962-5ML4061838738141

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