W243906

Ethyl hexanoate

≥98%, FCC, FG

• 동의어(들): Caproic acid ethyl ester, Ethyl caproate
• Linear Formula: CH₃(CH₂)₄COOC₂H₅
• CAS Number: 123-66-0
• Molecular Weight: 144.21
• FEMA Number: 2439
• Beilstein: 1701293
• EC Number: 204-640-3
• 유럽평의회 번호: 310
• MDL number: MFCD00009511
• UNSPSC 코드: 12164502
• PubChem Substance ID: 24901082
• 플래비스(Flavis) 번호: 9.060
• NACRES: NA.21

속성

• 생물학적 소스: synthetic
• Quality Level: 400
• Grade: FG; Halal; Kosher
• Agency: meets purity specifications of JECFA
• 규정 준수: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• vapor density: 5 (vs air)
• 분석: ≥98%
• refractive index: n20/D 1.407 (lit.)
• bp: 168 °C (lit.)
• density: 0.869 g/mL at 25 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 감각 수용성의: banana; green; waxy; fruity; pineapple; sweet
• 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

설명

일반 설명

Ethyl hexanoate is the main flavor component identified in Chinese strong-flavored liquor (CSFL).

애플리케이션

• Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.: The study investigates the formation of key aroma compounds, including ethyl hexanoate, during the ripening of Gouda-type cheese. The results provide insights into the ripening process and its impact on cheese flavor development (Duensing et al., 2024).

안전성 정보

• 픽토그램: GHS02
• 신호어: Warning
• 유해 및 위험 성명서: H226
• 예방조치 성명서: P210 - P233 - P240 - P241 - P242 - P243
• 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
• 개인 보호 장비: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter