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品質等級
化驗
99%
形狀
liquid
折射率
n20/D 1.494 (lit.)
bp
247-248 °C (lit.)
密度
1.01 g/mL at 25 °C (lit.)
官能基
ester
phenyl
SMILES 字串
CCOC(=O)CCc1ccccc1
InChI
1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3
InChI 密鑰
JAGZUIGGHGTFHO-UHFFFAOYSA-N
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一般說明
The transesterifcation reactions of ethyl hydrocinnamate with various alcohols have been studied. It is one of the major components of B. dracunculifolia.
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
226.4 °F - closed cup
閃點（°C）
108 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Susana Johann et al.
Pharmaceutical biology, 48(4), 388-396 (2010-07-22)
Paracoccidioidomycosis (PCM) is a systemic granulomatous disease caused by Paracoccidioides brasiliensis Almeida (Onygenales) that requires 1-2 years of treatment. In the absence of drug therapy, the disease is usually fatal, highlighting the need for the identification of safer, novel, and
K Priya et al.
Indian journal of biochemistry & biophysics, 39(4), 259-263 (2002-08-01)
Use of lipase from Pseudomonas cepacia in transesterifcation reactions of ethyl hydrocinnamate with different alcohols has been examined. Among the alcohols tested, viz., n-butanol, iso-amyl alcohol, benzyl alcohol, n-octanol and 1-phenylethanol, only n-butanol yielded the transesterified product. Among the solvents
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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