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Merck
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W255904

Sigma-Aldrich

Hexanoic acid

≥98%, FCC, FG

동의어(들):

Acid C6, Caproic acid

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About This Item

Linear Formula:
CH3(CH2)4COOH
CAS Number:
142-62-1
Molecular Weight:
116.16
FEMA Number:
2559
Beilstein:
773837
EC Number:
205-550-7
유럽평의회 번호:
9c
MDL number:
MFCD00004421
UNSPSC 코드:
12164502
PubChem Substance ID:
24901147
플래비스(Flavis) 번호:
8.009
NACRES:
NA.21

생물학적 소스

synthetic

Quality Level

400

Grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

규정 준수

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

4 (vs air)

vapor pressure

0.18 mmHg ( 20 °C)

분석

≥98%

refractive index

n20/D 1.4161 (lit.)

bp

202-203 °C (lit.)

mp

−4 °C (lit.)

density

0.927 g/mL at 25 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

감각 수용성의

cheese; fatty; sour

SMILES string

CCCCCC(O)=O

InChI

1S/C6H12O2/c1-2-3-4-5-6(7)8/h2-5H2,1H3,(H,7,8)

InChI key

FUZZWVXGSFPDMH-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

Hexanoic acid is a precursor of ethyl caproate, the key flavor constituent of Chinese strong-flavored liquor (CSFL).

픽토그램

Corrosion
GHS05

신호어

Danger

유해 및 위험 성명서

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

Flash Point (°F)

215.6 °F - closed cup

Flash Point (°C)

102 °C - closed cup

개인 보호 장비

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

가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number
STBK6346
STBK5529
STBK3713
SHBN4190
STBK2481

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특정 버전이 필요한 경우 로트 번호나 배치 번호로 특정 인증서를 찾을 수 있습니다.

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GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

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