W243906

Ethyl hexanoate

≥98%, FCC, FG

• Sinónimos: Caproic acid ethyl ester, Ethyl caproate
• Fórmula lineal: CH₃(CH₂)₄COOC₂H₅
• Número de CAS: 123-66-0
• Peso molecular: 144.21
• FEMA Number: 2439
• Beilstein/REAXYS Number: 1701293
• EC Number: 204-640-3
• Council of Europe no.: 310
• MDL number: MFCD00009511
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901082
• Flavis number: 9.060
• NACRES: NA.21

Propiedades

• biological source: synthetic
• Quality Level: 400
• grade: FG; Halal; Kosher
• agency: meets purity specifications of JECFA
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• vapor density: 5 (vs air)
• assay: ≥98%
• refractive index: n20/D 1.407 (lit.)
• bp: 168 °C (lit.)
• density: 0.869 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• organoleptic: banana; green; waxy; fruity; pineapple; sweet
• SMILES string: CCCCCC(=O)OCC
• InChI: 1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3
• InChI key: SHZIWNPUGXLXDT-UHFFFAOYSA-N

Descripción

General description

Ethyl hexanoate is the main flavor component identified in Chinese strong-flavored liquor (CSFL).

Application

• Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.: The study investigates the formation of key aroma compounds, including ethyl hexanoate, during the ripening of Gouda-type cheese. The results provide insights into the ripening process and its impact on cheese flavor development (Duensing et al., 2024).

Información de seguridad

• pictograms: GHS02
• signalword: Warning
• hcodes: H226
• pcodes: P210 - P233 - P240 - P241 - P242 - P243
• Hazard Classifications: Flam. Liq. 3
• Storage Class: 3 - Flammable liquids
• wgk_germany: WGK 1
• flash_point_f: 127.4 °F - closed cup
• flash_point_c: 53 °C - closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter