所有图片(1)
About This Item
线性分子式:
CH3(CH2)3COOC2H5
CAS号:
分子量:
130.18
FEMA號碼:
2462
Beilstein:
1744680
EC號碼:
歐洲委員會號碼:
465
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.147
NACRES:
NA.21
感官的:
apple; green; fruity; pineapple; sweet
等級:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物源:
synthetic
agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
化驗
≥98%
折射率
n20/D 1.401 (lit.)
bp
144-145 °C (lit.)
密度
0.875 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
香料過敏原
no known allergens
感官的
apple; green; fruity; pineapple; sweet
SMILES 字串
CCCCC(=O)OCC
InChI
1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3
InChI 密鑰
ICMAFTSLXCXHRK-UHFFFAOYSA-N
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一般說明
Ethyl valerate is commonly used as a green apple flavor in food industry.
其他客户在看
Optimization of lipase catalyzed synthesis of ethyl valerate, a green apple flavor using response surface methodology (RSM)
Salina MR, et al.
Journal of Environmental Science & Engineering, 5(2) (2011)
Covalent immobilization of lipase onto amine functionalized polypropylene membrane and its application in green apple flavor (ethyl valerate) synthesis.
Bayramo?lu G, et al.
Process. Biochem., 46(1), 372-378 (2011)
Synthesis of the 'green apple ester'ethyl valerate in organic solvents by Candida rugosa lipase immobilized in MBGs in organic solvents: Effects of immobilization and reaction parameters.
Raghavendra T, et al.
Journal of Molecular Catalysis. B, Enzymatic, 63(1), 31-38 (2010)
Joachim Morrens et al.
Neuron, 106(1), 142-153 (2020-02-07)
Dopamine neurons mediate the association of conditioned stimuli (CS) with reward (unconditioned stimuli, US) by signaling the discrepancy between predicted and actual reward during the US. Some theoretical models suggest that learning is also influenced by the salience or associability
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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