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148962

Sigma-Aldrich

Ethyl-caproat

≥99%

Synonym(e):

Capronsäure-ethylester, Ethylhexanoat

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About This Item

Lineare Formel:
CH3(CH2)4COOC2H5
CAS-Nummer:
123-66-0
Molekulargewicht:
144.21
Beilstein:
1701293
EG-Nummer:
204-640-3
MDL-Nummer:
MFCD00009511
UNSPSC-Code:
12352100
PubChem Substanz-ID:
24848926
NACRES:
NA.22

Dampfdichte

5 (vs air)

Qualitätsniveau

100

Assay

≥99%

Form

liquid

Brechungsindex

n20/D 1.407 (lit.)

bp

168 °C (lit.)

Dichte

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

InChIKey

SHZIWNPUGXLXDT-UHFFFAOYSA-N

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Allgemeine Beschreibung

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

Piktogramme

Flame
GHS02

Signalwort

Warning

H-Sätze

H226

Gefahreneinstufungen

Flam. Liq. 3

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 1

Flammpunkt (°F)

127.4 °F - closed cup

Flammpunkt (°C)

53 °C - closed cup

Persönliche Schutzausrüstung

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

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Sigma-Aldrich

306886

Ethyl-2-methylbutyrat

Caprinsäure-ethylester ≥98%, FCC, FG

Sigma-Aldrich

W243205

Caprinsäure-ethylester

Essigsäure-isobutylester analytical standard

Supelco

94823

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Essigsäure-2-phenylethylester analytical standard

Supelco

73747

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Isoamylbuttersäure ≥98%, FCC, FG

Sigma-Aldrich

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Isoamylbuttersäure

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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
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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
Alexandre Juteau et al.
Journal of agricultural and food chemistry, 52(6), 1621-1629 (2004-03-20)
Release of aroma compounds in selected iota-carrageenan systems was studied by static headspace analysis. By varying the sodium chloride content, different rheological behaviors were obtained ranging from solution to gel. From the release curves, mass transfer (h(D)) and partition coefficients
Dong Wang et al.
Bioprocess and biosystems engineering, 30(3), 147-155 (2007-01-26)
The cell-bound lipase from Rhizopus chinensis CCTCC M201021 with high catalysis ability for ester synthesis was located as a membrane-bound lipase by the treatments of Yatalase firstly. In order to improve its synthetic activity in non-aqueous phase, the pretreatments of
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
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