Skip to Content
Merck
All Photos(1)

Documents

09-1110

Sigma-Aldrich

Ethyl hexanoate

SAJ special grade, ≥99.0%

Synonym(s):

Caproic acid ethyl ester, Ethyl caproate

Sign Into View Organizational & Contract Pricing
All Photos(1)

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 Code:
12352100
PubChem Substance ID:
329748690

grade

SAJ special grade

vapor density

5 (vs air)

Assay

≥99.0%

availability

available only in Japan

refractive index

n20/D 1.407 (lit.)

bp

168 °C (lit.)

density

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

InChI key

SHZIWNPUGXLXDT-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

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

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service