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Merck

W243418

Sigma-Aldrich

Ethyl formate

≥97%, FCC, FG

Sinónimos:

Ethyl methanoate, Formic acid ethyl ester

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About This Item

Fórmula lineal:
HCOOC2H5
Número de CAS:
Peso molecular:
74.08
Número de FEMA:
2434
Beilstein:
906769
Número CE:
nº del Consejo Europeo:
339
Número MDL:
Código UNSPSC:
12164502
eCl@ss:
39022251
ID de la sustancia en PubChem:
Número Flavis:
9.072
NACRES:
NA.21
Organoléptico:
ethereal; rum; wine-like
grado:
FG
Fragrance grade
Halal
Kosher
origen biológico:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
alérgeno alimentario:
no known allergens

origen biológico

synthetic

Nivel de calidad

grado

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

cumplimiento norm.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1295

densidad de vapor

2.5 (vs air)

presión de vapor

15.16 psi ( 55 °C)
3.79 psi ( 20 °C)

Ensayo

≥97%

temp. de autoignición

851 °F

lim. expl.

16 %

índice de refracción

n20/D 1.359 (lit.)

bp

52-54 °C (lit.)

mp

−80 °C (lit.)

densidad

0.921 g/mL at 20 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

alérgeno de la fragancia

no known allergens

Organoléptico

ethereal; rum; wine-like

cadena SMILES

CCOC=O

InChI

1S/C3H6O2/c1-2-5-3-4/h3H,2H2,1H3

Clave InChI

WBJINCZRORDGAQ-UHFFFAOYSA-N

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Descripción general

Ethyl formate is a flavoring agent with a rum-like odor. It has been known to act as a fumigant against insect pests in stored foods.

Aplicación


  • Thermodynamic Analysis of Eplerenone in 13 Pure Solvents at Temperatures from 283.15 to 323.15 K.: This study focuses on the solubility of Eplerenone, using ethyl formate as one of the solvents, to understand the compound′s interactions and stability, contributing to pharmaceutical formulations and drug delivery systems (Liu et al., 2024).

  • Ethyl Formate Fumigation against Pineapple Mealybug, Dysmicoccus brevipes, a Quarantine Insect Pest of Pineapples.: This research evaluates ethyl formate as a potential fumigant for controlling pineapple mealybugs, offering an alternative to traditional pesticides with potential applications in sustainable agricultural practices (Kwon et al., 2024).

  • Development of a Concurrent Treatment Technique of Ethyl Formate and Mixtures (Nitrogen, Phosphine) to Control Citrus Mealybug (Planococcus citri).: This research explores a novel pest control strategy using ethyl formate combined with other gases, aiming to improve efficacy and reduce environmental impact in managing citrus mealybug infestations (Kim et al., 2023).

Pictogramas

FlameExclamation mark

Palabra de señalización

Danger

Clasificaciones de peligro

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3

Órganos de actuación

Respiratory system

Código de clase de almacenamiento

3 - Flammable liquids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

-4.0 °F - closed cup

Punto de inflamabilidad (°C)

-20 °C - closed cup

Equipo de protección personal

Eyeshields, Faceshields, Gloves


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Visite la Librería de documentos

Fumigation in the 21st century
Bell CH
Crop Protection, 19(8), 563-569 (2000)
Hanjin Im et al.
Bioresource technology, 193, 386-392 (2015-07-06)
This work addresses an unprecedented way of co-producing biodiesel (FAEE) and valuable chemicals of ethyl levulinate (EL), ethyl formate (EF) and diethyl ether (DEE) from wet in situ transesterification of microalgae. EL, EF, and DEE were significantly produced up to
Irena Matławska et al.
Natural product communications, 10(7), 1239-1242 (2015-09-29)
The constituents of walnut (Juglans regia L.) leaves are represented by tannins, phenolics, and naphthoquinones, the characteristic compound being juglone. The content of juglone in the methanolic extract of the leaves determined by the GC/MS method was 9.9 ± 0.2
Kayu Okutsu et al.
Food chemistry, 187, 364-369 (2015-05-16)
We previously developed antioxidative heat-processed (HP)-koji via two-step heating (55 °C/2days → 75 °C/3 days) of white-koji. In this study, we isolated antioxidants in HP-koji and investigated their formation mechanisms. The antioxidants were identified to be 5-hydroxymethyl furfural (HMF) and
Brian D Fitz et al.
Journal of chromatography. A, 1392, 82-90 (2015-03-31)
Low thermal mass gas chromatography (LTM-GC) was evaluated for rapid, high peak capacity separations with three injection methods: liquid, headspace solid phase micro-extraction (HS-SPME), and direct vapor. An Agilent LTM equipped with a short microbore capillary column was operated at

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