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重要文件

W354503

Sigma-Aldrich

3-羟基己酸乙酯

≥98%, FG

同義詞:

3-hydroxyhexanoic acid ethyl ester, Ethyl 3-hydroxy caproate

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About This Item

線性公式:
CH3CH2CH2CH(OH)CH2CO2C2H5
CAS號碼:
分子量::
160.21
FEMA號碼:
3545
EC號碼:
歐洲委員會號碼:
4101
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.535
NACRES:
NA.21
agency:
follows IFRA guidelines
meets purity specifications of JECFA
暫時無法取得訂價和供貨情況

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

化驗

≥98%

折射率

n20/D 1.428 (lit.)

bp

90-92 °C/14 mmHg (lit.)

密度

0.974 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

grape; green; citrus; fruity; sweet

SMILES 字串

CCCC(O)CC(=O)OCC

InChI

1S/C8H16O3/c1-3-5-7(9)6-8(10)11-4-2/h7,9H,3-6H2,1-2H3

InChI 密鑰

LYRIITRHDCNUHV-UHFFFAOYSA-N

一般說明

Ethyl 3-hydroxyhexanoate is the key volatile flavor compound of orange juice.[1] It also occurs in pineapple[2], wood apple[3], caja fruit[4] and tamarillo fruit.[5]

應用


  • Novel Antiviral Activity of Ethyl 3-Hydroxyhexanoate Against Coxsackievirus B Infection.: Discusses the potential antiviral properties of Ethyl 3-hydroxyhexanoate, positioning it as a candidate for therapeutic use against Coxsackievirus, with implications for pharmaceutical applications and virology (Olasunkanmi et al., 2022).

  • RIFM fragrance ingredient safety assessment, ethyl 3-hydroxyhexanoate, CAS Registry Number 2305-25-1.: A comprehensive safety assessment of Ethyl 3-hydroxyhexanoate used in fragrance formulations, emphasizing its toxicological profile and safe usage in consumer products (Api et al., 2020).


儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

201.2 °F - closed cup

閃點(°C)

94 °C - closed cup

個人防護裝備

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


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分析證明 (COA)

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存取文件庫

Effect of fermentation on free and bound volatile compounds of orange juice.
Fan G, et al.
Flavour and Fragrance Journal, 24(5), 219-225 (2009)
Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products.
Elss S, et al.
LWT--Food Science and Technology, 38(3), 263-274 (2005)
Volatile constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.
Torrado A, et al.
Flavour and Fragrance Journal, 10(6), 349-354 (1995)
Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3?hydroxy aliphatic esters.
Allegrone G & Barbeni M.
Flavour and Fragrance Journal, 7(6), 337-342 (1992)
Volatile flavor components of wood apple (Feronia limonia) and a processed product.
MacLeod AJ & Pieris NM.
Journal of Agricultural and Food Chemistry, 29(1), 49-53 (1981)

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