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W243418

Sigma-Aldrich

Ethyl formate

≥97%, FCC, FG

Sinonimo/i:

Ethyl methanoate, Formic acid ethyl ester

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About This Item

Formula condensata:
HCOOC2H5
Numero CAS:
109-94-4
Peso molecolare:
74.08
Numero FEMA:
2434
Beilstein:
906769
Numero CE:
203-721-0
N° CoE:
339
Numero MDL:
MFCD00003294
Codice UNSPSC:
12164502
eCl@ss:
39022251
ID PubChem:
24901076
Numero Flavis:
9.072
NACRES:
NA.21
Organolettico:
ethereal; rum; wine-like
Grado:
FG
Fragrance grade
Halal
Kosher
Origine biologica:
synthetic
agenzia:
follows IFRA guidelines
meets purity specifications of JECFA
Allergene alimentare:
no known allergens

Origine biologica

synthetic

Livello qualitativo

400

Grado

FG
Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1295

Densità del vapore

2.5 (vs air)

Tensione di vapore

15.16 psi ( 55 °C)
3.79 psi ( 20 °C)

Saggio

≥97%

Temp. autoaccensione

851 °F

Limite di esplosione

16 %

Indice di rifrazione

n20/D 1.359 (lit.)

P. ebollizione

52-54 °C (lit.)

Punto di fusione

−80 °C (lit.)

Densità

0.921 g/mL at 20 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

ethereal; rum; wine-like

Stringa SMILE

CCOC=O

InChI

1S/C3H6O2/c1-2-5-3-4/h3H,2H2,1H3
WBJINCZRORDGAQ-UHFFFAOYSA-N

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Categorie correlate

Descrizione generale

Ethyl formate is a flavoring agent with a rum-like odor. It has been known to act as a fumigant against insect pests in stored foods.

Applicazioni


  • Thermodynamic Analysis of Eplerenone in 13 Pure Solvents at Temperatures from 283.15 to 323.15 K.: This study focuses on the solubility of Eplerenone, using ethyl formate as one of the solvents, to understand the compound′s interactions and stability, contributing to pharmaceutical formulations and drug delivery systems (Liu et al., 2024).

  • Ethyl Formate Fumigation against Pineapple Mealybug, Dysmicoccus brevipes, a Quarantine Insect Pest of Pineapples.: This research evaluates ethyl formate as a potential fumigant for controlling pineapple mealybugs, offering an alternative to traditional pesticides with potential applications in sustainable agricultural practices (Kwon et al., 2024).

  • Development of a Concurrent Treatment Technique of Ethyl Formate and Mixtures (Nitrogen, Phosphine) to Control Citrus Mealybug (Planococcus citri).: This research explores a novel pest control strategy using ethyl formate combined with other gases, aiming to improve efficacy and reduce environmental impact in managing citrus mealybug infestations (Kim et al., 2023).

Pittogrammi

FlameExclamation mark
GHS02,GHS07

Avvertenze

Danger

Indicazioni di pericolo

H225,H302 + H332,H319,H335

Classi di pericolo

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

-4.0 °F - closed cup

Punto d’infiammabilità (°C)

-20 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Faceshields, Gloves

Scegli una delle versioni più recenti:

Certificati d'analisi (COA)

Lot/Batch Number
SHBN4956
SHBM4435
SHBL9156
SHBL4441
MKCJ8720

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Fumigation in the 21st century
Bell CH
Crop Protection, 19(8), 563-569 (2000)
Hanjin Im et al.
Bioresource technology, 193, 386-392 (2015-07-06)
This work addresses an unprecedented way of co-producing biodiesel (FAEE) and valuable chemicals of ethyl levulinate (EL), ethyl formate (EF) and diethyl ether (DEE) from wet in situ transesterification of microalgae. EL, EF, and DEE were significantly produced up to
Irena Matławska et al.
Natural product communications, 10(7), 1239-1242 (2015-09-29)
The constituents of walnut (Juglans regia L.) leaves are represented by tannins, phenolics, and naphthoquinones, the characteristic compound being juglone. The content of juglone in the methanolic extract of the leaves determined by the GC/MS method was 9.9 ± 0.2
Kayu Okutsu et al.
Food chemistry, 187, 364-369 (2015-05-16)
We previously developed antioxidative heat-processed (HP)-koji via two-step heating (55 °C/2days → 75 °C/3 days) of white-koji. In this study, we isolated antioxidants in HP-koji and investigated their formation mechanisms. The antioxidants were identified to be 5-hydroxymethyl furfural (HMF) and
Brian D Fitz et al.
Journal of chromatography. A, 1392, 82-90 (2015-03-31)
Low thermal mass gas chromatography (LTM-GC) was evaluated for rapid, high peak capacity separations with three injection methods: liquid, headspace solid phase micro-extraction (HS-SPME), and direct vapor. An Agilent LTM equipped with a short microbore capillary column was operated at

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