W243914

正己酸乙酯

natural, ≥98%, FCC, FG

• 同義詞: 己酸乙酯, 羊油酸乙酯
• 線性公式: CH₃(CH₂)₄COOC₂H₅
• CAS號碼: 123-66-0
• 分子量：: 144.21
• FEMA號碼: 2439
• Beilstein: 1701293
• EC號碼: 204-640-3
• 歐洲委員會號碼: 310
• MDL號碼: MFCD00009511
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24901083
• Flavis號碼: 9.060
• NACRES: NA.21

屬性

• 等級: FG; Halal; Kosher; natural
• 品質等級: 400
• agency: meets purity specifications of JECFA
• 法律遵循: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• 蒸汽密度: 5 (vs air)
• 化驗: ≥98%
• 環保替代產品特色: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• 折射率: n20/D 1.407 (lit.)
• bp: 168 °C (lit.)
• 密度: 0.869 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
• 環保替代類別: Aligned,
• 感官的: banana; green; fruity; waxy; pineapple; sweet
• SMILES 字串: CCCCCC(=O)OCC
• InChI: 1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3
• InChI 密鑰: SHZIWNPUGXLXDT-UHFFFAOYSA-N

描述

一般說明

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

應用

• Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.: The study investigates the formation of key aroma compounds, including ethyl hexanoate, during the ripening of Gouda-type cheese. The results provide insights into the ripening process and its impact on cheese flavor development (Duensing et al., 2024).

安全資訊

• 象形圖: GHS02
• 訊號詞: Warning
• 危險聲明: H226
• 防範說明: P210 - P370 + P378
• 危險分類: Flam. Liq. 3
• 儲存類別代碼: 3 - Flammable liquids
• 水污染物質分類（WGK）: WGK 1
• 閃點（°F）: 127.4 °F - closed cup
• 閃點（°C）: 53 °C - closed cup
• 個人防護裝備: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter