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Merck

W514705

Sigma-Aldrich

乙酸-2-乙基己酯

≥99%

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About This Item

线性分子式:
H3CCO2CH2CH(C2H5)(CH2)3CH3
CAS号:
分子量:
172.26
EC號碼:
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.381
NACRES:
NA.21

生物源

synthetic

品質等級

等級

Halal
Kosher

化驗

≥99%

折射率

n20/D 1.418 (lit.)

bp

199 °C (lit.)

mp

−92 °C (lit.)

密度

0.87 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

earthy

SMILES 字串

CCCCC(CC)COC(C)=O

InChI

1S/C10H20O2/c1-4-6-7-10(5-2)8-12-9(3)11/h10H,4-8H2,1-3H3

InChI 密鑰

WOYWLLHHWAMFCB-UHFFFAOYSA-N

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一般說明

乙酸 2-乙基己酯是一种调味化合物,出现在甜瓜中。

應用


  • Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.: This study explores the role of 2-ethylhexyl acetate in influencing the flavor profiles and microbial communities of steamed bread, highlighting its importance in food science and culinary applications (Fu et al., 2023).

免責聲明

仅供R&D或非EU食品使用不用于零售。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

Skin Irrit. 2

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

159.8 °F

閃點(°C)

71 °C

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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分析证书(COA)

Lot/Batch Number

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其他客户在看

Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons.
Kourkoutas D, et al.
Food Chemistry, 97(1), 95-102 (2006)
S Omi et al.
Journal of microencapsulation, 8(4), 465-478 (1991-10-01)
A model study was conducted to establish 2 feasible production and application systems for the long-term, sustained release of pheromone into the atmosphere of targeted areas. The desired goal of effective release was set at least half a year. 2-Ethylhexyl
Shinobu Oda et al.
Journal of bioscience and bioengineering, 112(2), 151-153 (2011-05-04)
In a liquid-liquid interface bioreactor using a CaCO₃-coated ballooned microsphere, 2-ethylhexyl acetate was efficiently hydrolyzed to 2-ethyl-1-hexanol with Absidia coerulea NBRC 4423 compared with using talc-coated or non-coated ballooned microsphere. It was assumed that CaCO₃ brought about stabilization of lipase

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