跳轉至內容
Merck
全部照片(2)

重要文件

148962

Sigma-Aldrich

正己酸乙酯

≥99%

同義詞:

己酸乙酯, 羊油酸乙酯

登入查看組織和合約定價


About This Item

線性公式:
CH3(CH2)4COOC2H5
CAS號碼:
分子量::
144.21
Beilstein:
1701293
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22
暫時無法取得訂價和供貨情況

蒸汽密度

5 (vs air)

品質等級

化驗

≥99%

形狀

liquid

折射率

n20/D 1.407 (lit.)

bp

168 °C (lit.)

密度

0.869 g/mL at 25 °C (lit.)

官能基

ester

SMILES 字串

CCCCCC(=O)OCC

InChI

1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3

InChI 密鑰

SHZIWNPUGXLXDT-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

己酸乙酯是形成典型番石榴香气的气味来源之一[1]。它还构成了新鲜的草莓香气[2]

象形圖

Flame

訊號詞

Warning

危險聲明

危險分類

Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

127.4 °F - closed cup

閃點(°C)

53 °C - closed cup

個人防護裝備

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


從最近期的版本中選擇一個:

分析證明 (COA)

Lot/Batch Number

未看到正確版本?

如果您需要一個特定的版本,您可以透過批號來尋找特定憑證。

已經擁有該產品?

您可以在文件庫中找到最近購買的產品相關文件。

存取文件庫

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
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
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
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

Questions

Reviews

No rating value

Active Filters

我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.

聯絡技術服務