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148962

Sigma-Aldrich

Ethyl hexanoate

≥99%

Sinônimo(s):

Caproic acid ethyl ester, Ethyl caproate

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About This Item

Fórmula linear:
CH3(CH2)4COOC2H5
Número CAS:
123-66-0
Peso molecular:
144.21
Beilstein:
1701293
Número CE:
204-640-3
Número MDL:
MFCD00009511
Código UNSPSC:
12352100
ID de substância PubChem:
24848926
NACRES:
NA.22

densidade de vapor

5 (vs air)

Nível de qualidade

100

Ensaio

≥99%

forma

liquid

índice de refração

n20/D 1.407 (lit.)

pb

168 °C (lit.)

densidade

0.869 g/mL at 25 °C (lit.)

cadeia de caracteres SMILES

CCCCCC(=O)OCC

InChI

1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3

chave InChI

SHZIWNPUGXLXDT-UHFFFAOYSA-N

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Descrição geral

Ethyl hexanoate is one of the odorants contributing to the typical guava aroma. It also contributes to the fresh strawberry aroma.

Pictogramas

Flame
GHS02

Palavra indicadora

Warning

Frases de perigo

H226

Declarações de precaução

P210 - P233 - P240 - P241 - P242 - P243

Classificações de perigo

Flam. Liq. 3

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

127.4 °F - closed cup

Ponto de fulgor (°C)

53 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análise (COA)

Busque Certificados de análise (COA) digitando o Número do Lote do produto. Os números de lote e remessa podem ser encontrados no rótulo de um produto após a palavra “Lot” ou “Batch”.

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Sigma-Aldrich

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Isobutyl acetate analytical standard

Supelco

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Supelco

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Isoamyl butyrate ≥98%, FCC, FG

Sigma-Aldrich

W206008

Isoamyl butyrate

Jorge A Pino et al.
Journal of the science of food and agriculture, 93(12), 3114-3120 (2013-04-05)
Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds. The
Yong-Hyun Kim et al.
Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22)
The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences
Géraldine Savary et al.
Journal of agricultural and food chemistry, 55(17), 7099-7106 (2007-07-31)
The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan
J C Bohlscheid et al.
Journal of applied microbiology, 102(2), 390-400 (2007-01-24)
To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250
Alexandre Juteau-Vigier et al.
Journal of agricultural and food chemistry, 55(9), 3577-3584 (2007-04-11)
Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion
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