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Dokumente

475505

Sigma-Aldrich

Mono-Ethylsuccinat

90%

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About This Item

Lineare Formel:
HO2CCH2CH2CO2C2H5
CAS-Nummer:
1070-34-4
Molekulargewicht:
146.14
MDL-Nummer:
MFCD00053346
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24871137
NACRES:
NA.22

Assay

90%

Brechungsindex

n20/D 1.432 (lit.)

bp

248 °C (lit.)

Dichte

1.141 g/mL at 25 °C (lit.)

SMILES String

CCOC(=O)CCC(O)=O

InChI

1S/C6H10O4/c1-2-10-6(9)4-3-5(7)8/h2-4H2,1H3,(H,7,8)

InChIKey

LOLKAJARZKDJTD-UHFFFAOYSA-N

Piktogramme

Health hazardCorrosion
GHS08,GHS05

Signalwort

Danger

Gefahreneinstufungen

Eye Dam. 1 - Resp. Sens. 1 - Skin Corr. 1B - Skin Sens. 1

Lagerklassenschlüssel

8A - Combustible corrosive hazardous materials

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Analysenzertifikate (COA)

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Bernsteinsäureanhydrid ≥99% (GC)

Sigma-Aldrich

239690

Bernsteinsäureanhydrid

Manuel J Valcárcel-Muñoz et al.
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Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the quality
Emrah Altuntepe et al.
Applied microbiology and biotechnology, 101(15), 5973-5984 (2017-05-14)
Succinic acid (SA) was esterified with ethanol using Candida antarctica lipase B immobilized on acrylic resin at 40 and 50 °C. Enzyme activity in the reaction medium was assured prior to reaction experiments. Reaction-equilibrium experiments were performed for varying initial molalities
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu.
Duarte WF, et al.
LWT--Food Science and Technology, 43(10), 1564-1572 (2010)
Pierre Awad et al.
Journal of agricultural and food chemistry, 65(35), 7736-7748 (2017-08-02)
Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac
Eduardo Coelho et al.
Food research international (Ottawa, Ont.), 116, 249-257 (2019-02-06)
Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in
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