W243906

Ethyl hexanoate

≥98%, FCC, FG

• Synonym(s): Caproic acid ethyl ester, Ethyl caproate
• Linear Formula: CH₃(CH₂)₄COOC₂H₅
• CAS Number: 123-66-0
• Molecular Weight: 144.21
• FEMA Number: 2439
• Beilstein: 1701293
• EC Number: 204-640-3
• Council of Europe no.: 310
• MDL number: MFCD00009511
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901082
• Flavis number: 9.060
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Halal; Kosher
• Agency: meets purity specifications of JECFA
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• vapor density: 5 (vs air)
• Assay: ≥98%
• refractive index: n20/D 1.407 (lit.)
• bp: 168 °C (lit.)
• density: 0.869 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• Organoleptic: banana; green; waxy; fruity; pineapple; sweet
• SMILES string: CCCCCC(=O)OCC
• InChI: 1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3
• InChI key: SHZIWNPUGXLXDT-UHFFFAOYSA-N

Description

General description

Ethyl hexanoate is the main flavor component identified in Chinese strong-flavored liquor (CSFL).

Application

• 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).

Safety Information

• Pictograms: GHS02
• Signal Word: Warning
• Hazard Statements: H226
• Precautionary Statements: P210 - P233 - P240 - P241 - P242 - P243
• Hazard Classifications: Flam. Liq. 3
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 1
• Flash Point(F): 127.4 °F - closed cup
• Flash Point(C): 53 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves