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Merck

W245100

Sigma-Aldrich

Ethyl palmitate

≥95%, FG

Sinónimos:

Ethyl hexadecanoate, Palmitic acid ethyl ester

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About This Item

Fórmula lineal:
CH3(CH2)14COOC2H5
Número de CAS:
Peso molecular:
284.48
FEMA Number:
2451
Beilstein/REAXYS Number:
1782663
EC Number:
Council of Europe no.:
634
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.193
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

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

assay

≥95%

refractive index

n20/D 1.440 (lit.)

bp

192-193 °C/10 mmHg (lit.)

mp

24-26 °C (lit.)

density

0.857 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

creamy; milk; waxy

SMILES string

CCCCCCCCCCCCCCCC(=O)OCC

InChI

1S/C18H36O2/c1-3-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20-4-2/h3-17H2,1-2H3

InChI key

XIRNKXNNONJFQO-UHFFFAOYSA-N

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General description

Ethyl palmitate is a one of the major volatile compounds found in cooked rice and Luzhou-flavor raw liquor. It occurs naturally in licorice root and chamomile.

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves


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Enzymatic synthesis of ethyl palmitate in supercritical carbon dioxide
Industrial & Engineering Chemistry Research, 43(7), 1568-1573 (2004)
Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features
Zheng J, et al
Food Research International, 56, 77-84 (2014)
G Gabrielli et al.
Advances in colloid and interface science, 87(2-3), 75-111 (2001-02-24)
Studies performed on the interactions and reactions of compounds in the bidimensional state, essentially in monolayers and Langmuir-Blodgett multilayers, with substances in the aqueous subphase are reported. More precisely, the following is illustrated: (i) interactions between acid amphiphiles and prevalently
Kosei Eguchi et al.
Cell metabolism, 15(4), 518-533 (2012-04-03)
Consumption of foods high in saturated fatty acids (FAs) as well as elevated levels of circulating free FAs are known to be associated with T2D. Though previous studies showed inflammation is crucially involved in the development of insulin resistance, how
Ashanty M Pina-Rodriguez et al.
Journal of agricultural and food chemistry, 57(11), 4657-4662 (2009-05-06)
Amaranth oil is rich in linoleic, oleic, and palmitic acids. Structured lipids (SLs) with specific functional and nutritional characteristics can be prepared through chemical or enzymatic interesterification. The aim of this study was to increase the palmitic acid content at

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