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Merck
모든 사진(2)

주요 문서

모든 문서 보기

148962

Sigma-Aldrich

Ethyl hexanoate

≥99%

동의어(들):

Caproic acid ethyl ester, Ethyl caproate

로그인조직 및 계약 가격 보기

크기 선택

5 ML
₩40,397
100 ML
₩70,137

₩40,397

재고 있음세부사항

벌크 견적 요청
모든 사진(2)

크기 선택

보기 변경
5 ML
₩40,397
100 ML
₩70,137

About This Item

Linear Formula:
CH3(CH2)4COOC2H5
CAS Number:
123-66-0
Molecular Weight:
144.21
Beilstein:
1701293
EC Number:
204-640-3
MDL number:
MFCD00009511
UNSPSC 코드:
12352100
PubChem Substance ID:
24848926
NACRES:
NA.22

₩40,397

재고 있음세부사항

벌크 견적 요청

vapor density

5 (vs air)

Quality Level

100

분석

≥99%

양식

liquid

refractive index

n20/D 1.407 (lit.)

bp

168 °C (lit.)

density

0.869 g/mL at 25 °C (lit.)

작용기

ester

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

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

Ethyl hexanoate is one of the odorants contributing to the typical guava aroma[1]. It also contributes to the fresh strawberry aroma[2].

픽토그램

Flame
GHS02

신호어

Warning

유해 및 위험 성명서

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point (°F)

127.4 °F - closed cup

Flash Point (°C)

53 °C - closed cup

개인 보호 장비

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

가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number
STBL3826
STBH2251
STBH7633
STBH5782
STBH5079

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문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

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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