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Key Documents

25539

Supelco

Hexyl acetate

analytical standard

Sinonimo/i:

Capryl acetate

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About This Item

Formula condensata:
CH3COO(CH2)5CH3
Numero CAS:
Peso molecolare:
144.21
Beilstein:
1747138
Numero CE:
Numero MDL:
Codice UNSPSC:
85151701
ID PubChem:
NACRES:
NA.24

Grado

analytical standard

Livello qualitativo

Saggio

≥99.7% (GC)

Durata

limited shelf life, expiry date on the label

tecniche

HPLC: suitable
gas chromatography (GC): suitable

Indice di rifrazione

n20/D 1.409 (lit.)
n20/D 1.409

P. eboll.

168-170 °C (lit.)

Punto di fusione

−80 °C (lit.)

Densità

0.87 g/mL at 25 °C (lit.)

applicazioni

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

Stringa SMILE

CCCCCCOC(C)=O

InChI

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

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Descrizione generale

Hexyl acetate is a short-chain ester and an aromatic compound with a green note flavor, widely used in food industries.

Applicazioni

Hexyl acetate may be used as a volatile aroma reference standard for the analysis of the analyte in apples using solid-phase microextraction (SPME), time-compressed chromatography (TCC), and time-of-flight mass spectrometry (TOFMS) methods.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Prodotti consigliati

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

Pittogrammi

FlameEnvironment

Avvertenze

Warning

Indicazioni di pericolo

Classi di pericolo

Aquatic Chronic 2 - Flam. Liq. 3

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

132.8 °F - closed cup

Punto d’infiammabilità (°C)

56 °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

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Propyl acetate analytical standard

Supelco

40858

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Cyclohexene analytical standard, ≥99.5% (GC)

Supelco

44028

Cyclohexene

Sucralosio ≥98.0% (HPLC)

Sigma-Aldrich

69293

Sucralosio

Aniline analytical standard

Supelco

51788

Aniline

(R)-(+)-Limonene analytical standard

Supelco

62118

(R)-(+)-Limonene

Cicloesano anhydrous, 99.5%

Sigma-Aldrich

227048

Cicloesano

Optimized synthesis of lipase-catalyzed hexyl acetate in n-hexane by response surface methodology.
Shieh CJ and Chang SW
Journal of Agricultural and Food Chemistry, 49(3), 1203-1207 (2001)
Rapid analysis of volatile flavor compounds in apple fruit using SPME and GC/time-of-flight mass spectrometry.
Song J, et al.
Journal of Agricultural and Food Chemistry, 45(5), 1801-1807 (1997)
Zhilin Zhang et al.
Journal of insect science (Online), 14 (2014-12-21)
The morphological structure of the metathoracic scent glands (MTGs) in Adelphocoris suturalis was observed by utilizing scanning electron microscope (SEM). Also, the secretions of MTGs in male and female were analyzed by using gas chromatography-mass spectrometry (GC-MS). The result showed
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage
Zuobing Xiao et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 978-979, 122-130 (2014-12-30)
A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass spectrometry (GC-MS). Four parameters (e.g., coating material of fiber

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