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About This Item
线性分子式:
CH3(CH2)4CO2CH2CH2C6H5
CAS号:
分子量:
220.31
FEMA號碼:
3221
MDL號碼:
分類程式碼代碼:
12164502
Flavis號碼:
09.261
NACRES:
NA.21
感官的:
honey; floral; woody; waxy; sweet
等級:
FG
Fragrance grade
Halal
Kosher
natural (US)
Fragrance grade
Halal
Kosher
natural (US)
生物源:
botanical
agency:
follows IFRA guidelines
食物過敏原:
no known allergens
推荐产品
生物源
botanical
品質等級
等級
FG
Fragrance grade
Halal
Kosher
natural (US)
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
化驗
≥97%
折射率
n20/D 1.486 (lit.)
密度
0.971 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
honey; floral; woody; waxy; sweet
SMILES 字串
CCCCCC(=O)OCCc1ccccc1
InChI
1S/C14H20O2/c1-2-3-5-10-14(15)16-12-11-13-8-6-4-7-9-13/h4,6-9H,2-3,5,10-12H2,1H3
InChI 密鑰
BUYNWUMUDHPPDS-UHFFFAOYSA-N
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應用
Phenethyl hexanoate is an ester found naturally in red wine, stinkhorn mushrooms, fermented leaves of Cassia obtusifolia, etc. It is used commercially as a flavor ingredient.
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
其他客户在看
Vapor pressures and vaporization enthalpies of a series of esters used in flavors by correlation gas chromatography.
Kozlovskiy, M, et al.
The Journal of Chemical Thermodynamics, 86(10), 65-74 (2015)
Aroma recovery in wine dealcoholization by SCC distillation.
Belisario-Sanchez YY, et al.
Food and Bioprocess Technology, 5(6), 2529-2539 (2012)
Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad.
Mbaiguinam M, et al.
African Journal of Biotechnology, 4(10) (2005)
Volatile compounds in stinkhorn (Phallus impudicus L. ex Pers.) at different stages of growth.
Pudil F, et al.
European Scientific Journal, 10(9) (2014)
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