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Sigma-Aldrich

Ethyloctanoat

ReagentPlus®, ≥99%

Synonym(e):

Ethyl-caprylat

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About This Item

Lineare Formel:
CH3(CH2)6COOC2H5
CAS-Nummer:
106-32-1
Molekulargewicht:
172.26
Beilstein:
1754470
EG-Nummer:
203-385-5
MDL-Nummer:
MFCD00009552
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24847087
NACRES:
NA.22

Dampfdruck

0.02 mmHg ( 25 °C)

Produktlinie

ReagentPlus®
Selectophore™

Assay

≥99%

Brechungsindex

n20/D 1.417 (lit.)

bp

206-208 °C (lit.)

mp (Schmelzpunkt)

−48-−47 °C (lit.)

Dichte

0.867 g/mL at 20 °C (lit.)

SMILES String

CCCCCCCC(=O)OCC

InChI

1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3

InChIKey

YYZUSRORWSJGET-UHFFFAOYSA-N

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Allgemeine Beschreibung

Ethyl octanoate is a powerful odourant found in mead (a traditional drink that contains alcohol).

Anwendung

Ethyl octanoate, found in Burgundy wine, was used to study its partition co-efficient in water in model wine using the headspace method.

Rechtliche Hinweise

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany

Piktogramme

Environment
GHS09

H-Sätze

H411

Gefahreneinstufungen

Aquatic Chronic 2

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 2

Flammpunkt (°F)

167.0 °F - closed cup

Flammpunkt (°C)

75 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine.
Lubbers S, et al.
American Journal of Enology and Viticulture, 45(1), 29-33 (1994)
A P Pereira et al.
Food microbiology, 33(1), 114-123 (2012-11-06)
Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present
Eduardo Coelho et al.
Molecules (Basel, Switzerland), 25(14) (2020-07-19)
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are
Shuang Chen et al.
Journal of agricultural and food chemistry, 67(17), 4876-4884 (2019-03-29)
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
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