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About This Item
線性公式:
CH3(CH2)4CO2(CH2)4CH3
CAS號碼:
分子量：:
186.29
FEMA號碼:
2074
EC號碼:
歐洲委員會號碼:
315
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.065
NACRES:
NA.21
感官的:
green; fruity; waxy; sweet
等級:
FG
Halal
Halal
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens
推薦產品
生物源
synthetic
品質等級
等級
FG
Halal
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
化驗
≥98%
折射率
n20/D 1.42 (lit.)
bp
226 °C (lit.)
密度
0.858 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
green; fruity; waxy; sweet
SMILES 字串
CCCCCOC(=O)CCCCC
InChI
1S/C11H22O2/c1-3-5-7-9-11(12)13-10-8-6-4-2/h3-10H2,1-2H3
InChI 密鑰
WRFZKAGPPQGDDQ-UHFFFAOYSA-N
尋找類似的產品？ 前往 產品比較指南
一般說明
Amyl hexanoate is a volatile flavor compound that is reported to occur in mayhaw fruit, apricot, and banana.
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
195.8 °F - closed cup
閃點（°C）
91 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Identification of volatile compounds from ripe mayhaw fruit (Crataegus opaca, C. aestivalis, and C. rufula).
Horvat RJ, et al.
Journal of Food Quality, 14(4), 307-312 (1991)
Volatile constituents of apricot (Prunus armeniaca).
Takeoka GR, et al.
Journal of Agricultural and Food Chemistry, 38(2), 471-477 (1990)
Biogenesis of banana volatiles.
Tressl R & Drawert F.
Journal of Agricultural and Food Chemistry, 21(4), 560-565 (1973)
Wei Wu et al.
Drug metabolism and disposition: the biological fate of chemicals, 43(12), 1855-1863 (2015-09-12)
The multispecific organic anion drug transporters OAT6 (SLC22A20) and OAT1 (SLC22A6) are expressed in nasal epithelial cells and both can bind odorants. Sequence analysis of OAT6 revealed an evolutionarily conserved 79-amino acid (AA) fragment present not only in OAT6 but
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