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W243914

Sigma-Aldrich

Ethyl hexanoate

greener alternative

natural, ≥98%, FCC, FG

Sinónimos:

Caproic acid ethyl ester, Ethyl caproate

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About This Item

Fórmula lineal:
CH3(CH2)4COOC2H5
Número de CAS:
123-66-0
Peso molecular:
144.21
Número de FEMA:
2439
Beilstein:
1701293
Número CE:
204-640-3
nº del Consejo Europeo:
310
Número MDL:
MFCD00009511
Código UNSPSC:
12164502
ID de la sustancia en PubChem:
24901083
Número Flavis:
9.060
NACRES:
NA.21
Organoléptico:
banana; green; fruity; waxy; pineapple; sweet
grado:
FG
Halal
Kosher
natural
Agency:
meets purity specifications of JECFA
alérgeno alimentario:
no known allergens

grado

FG
Halal
Kosher
natural

Nivel de calidad

400

Agency

meets purity specifications of JECFA

cumplimiento norm.

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

densidad de vapor

5 (vs air)

Ensayo

≥98%

características de los productos alternativos más sostenibles

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

sustainability

Greener Alternative Product

índice de refracción

n20/D 1.407 (lit.)

bp

168 °C (lit.)

densidad

0.869 g/mL at 25 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

categoría alternativa más sostenible

Aligned,

Organoléptico

banana; green; fruity; waxy; pineapple; sweet

cadena SMILES

CCCCCC(=O)OCC

InChI

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

Clave InChI

SHZIWNPUGXLXDT-UHFFFAOYSA-N

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Descripción general

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”.

Aplicación


  • 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

Palabra de señalización

Warning

Frases de peligro

H226

Consejos de prudencia

P210 - P370 + P378

Clasificaciones de peligro

Flam. Liq. 3

Código de clase de almacenamiento

3 - Flammable liquids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

127.4 °F - closed cup

Punto de inflamabilidad (°C)

53 °C - closed cup

Equipo de protección personal

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

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Certificados de análisis (COA)

Lot/Batch Number
SHBN9825
SHBN5834
SHBN4580
SHBM2736
SHBM2735

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Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

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
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