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About This Item
線性公式:
CH3(CH2)4COOCH3
CAS號碼:
分子量：:
130.18
FEMA號碼:
2708
Beilstein:
1744683
EC號碼:
歐洲委員會號碼:
319
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.069
NACRES:
NA.21
感官的:
fruity; ethereal; pineapple
等級:
FG
Fragrance grade
Halal
Fragrance grade
Halal
生物源:
synthetic
agency:
(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA
(follows IFRA guidelines)
meets purity specifications of JECFA
食物過敏原:
no known allergens
推薦產品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
agency
(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
化驗
≥99%
折射率
n20/D 1.405 (lit.)
bp
151 °C (lit.)
mp
−71 °C (lit.)
密度
0.885 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
fruity; ethereal; pineapple
SMILES 字串
CCCCCC(=O)OC
InChI
1S/C7H14O2/c1-3-4-5-6-7(8)9-2/h3-6H2,1-2H3
InChI 密鑰
NUKZAGXMHTUAFE-UHFFFAOYSA-N
尋找類似的產品？ 前往 產品比較指南
應用
- Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.: This study investigates how the nature of fat and the hydrophobicity of aroma compounds, including Methyl hexanoate, influence flavor release in complex food emulsions. The findings provide insights into the interactions between fat types and aroma compounds, which can help in the formulation of food products with optimized flavor profiles. (Relkin et al., 2004).
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