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Sigma-Aldrich

Ethyl-caproat

SAJ special grade, ≥99.0%

Synonym(e):

Capronsäure-ethylester, Ethylhexanoat

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About This Item

Lineare Formel:
CH3(CH2)4COOC2H5
CAS-Nummer:
123-66-0
Molekulargewicht:
144.21
Beilstein:
1701293
EG-Nummer:
204-640-3
MDL-Nummer:
MFCD00009511
UNSPSC-Code:
12352100
PubChem Substanz-ID:
329748690

Qualität

SAJ special grade

Dampfdichte

5 (vs air)

Assay

≥99.0%

Verfügbarkeit

available only in Japan

Brechungsindex

n20/D 1.407 (lit.)

bp

168 °C (lit.)

Dichte

0.869 g/mL at 25 °C (lit.)

SMILES String

CCCCCC(=O)OCC

InChI

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

InChIKey

SHZIWNPUGXLXDT-UHFFFAOYSA-N

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Piktogramme

Flame
GHS02

Signalwort

Warning

H-Sätze

H226

Gefahreneinstufungen

Flam. Liq. 3

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 1

Flammpunkt (°F)

127.4 °F - closed cup

Flammpunkt (°C)

53 °C - closed cup

Persönliche Schutzausrüstung

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

Analysenzertifikate (COA)

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Clémentine Lauverjat et al.
Journal of agricultural and food chemistry, 57(21), 9878-9887 (2009-10-13)
Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these
Jia Xie et al.
Molecules (Basel, Switzerland), 23(6) (2018-05-24)
To investigate the effects of fusel alcohols on the intoxicating degree of liquor products, formulated liquors (FLs) were prepared by blending 1-propanol, isobutanol, and isoamyl alcohol with ethanol, organic acids, and corresponding ethyl esters to simulate the formula of traditional
John C Beaulieu et al.
Journal of agricultural and food chemistry, 55(23), 9503-9513 (2007-10-20)
Changes in post-cutting volatiles, quality, and sensory attributes during fresh-cut storage (4 degrees C) of cantaloupe (Cucumis melo L. var. Reticulatus, Naudin, cv. 'Sol Real') harvested at four distinct maturities (1/4-, 1/2-, 3/4-, and full-slip) were investigated after 0, 2
Da-Mi Jung et al.
Journal of agricultural and food chemistry, 51(1), 200-205 (2002-12-28)
Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrix components were studied using headspace solid-phase microextraction (HS-SPME) combined with GC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partition coefficients between different
Kei Takahashi et al.
Journal of chromatography. A, 1218(43), 7850-7856 (2011-09-20)
Free medium-chain fatty acids (MCFAs) can negatively influence the fermentation process and taste quality in alcoholic beverages. Ethyl hexanoate is important in providing a fruit-like flavour to drinks, particularly in Japanese sake. In this study, we developed a direct injection
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