추천 제품
생물학적 소스
botanical
Quality Level
Grade
FG
Fragrance grade
Halal
Kosher
natural (US)
Agency
follows IFRA guidelines
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
분석
≥97%
refractive index
n20/D 1.486 (lit.)
density
0.971 g/mL at 25 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
향수 알레르기항원
no known allergens
감각 수용성의
honey; floral; woody; waxy; sweet
SMILES string
CCCCCC(=O)OCCc1ccccc1
InChI
1S/C14H20O2/c1-2-3-5-10-14(15)16-12-11-13-8-6-4-7-9-13/h4,6-9H,2-3,5,10-12H2,1H3
InChI key
BUYNWUMUDHPPDS-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
애플리케이션
Phenethyl hexanoate is an ester found naturally in red wine, stinkhorn mushrooms, fermented leaves of Cassia obtusifolia, etc. It is used commercially as a flavor ingredient.
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
가장 최신 버전 중 하나를 선택하세요:
이미 열람한 고객
Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad.
African Journal of Biotechnology, 4(10) (2005)
Vapor pressures and vaporization enthalpies of a series of esters used in flavors by correlation gas chromatography.
The Journal of Chemical Thermodynamics, 86(10), 65-74 (2015)
Volatile compounds in stinkhorn (Phallus impudicus L. ex Pers.) at different stages of growth.
European Scientific Journal, 10(9) (2014)
Aroma recovery in wine dealcoholization by SCC distillation.
Food and Bioprocess Technology, 5(6), 2529-2539 (2012)
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