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Merck
모든 사진(1)

주요 문서

W354503

Sigma-Aldrich

Ethyl 3-hydroxyhexanoate

≥98%, FG

동의어(들):

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

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About This Item

Linear Formula:
CH3CH2CH2CH(OH)CH2CO2C2H5
CAS Number:
Molecular Weight:
160.21
FEMA Number:
3545
EC Number:
유럽평의회 번호:
4101
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.535
NACRES:
NA.21
감각 수용성의:
grape; green; citrus; fruity; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
생물학적 소스:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens

생물학적 소스

synthetic

Quality Level

Grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

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

분석

≥98%

refractive index

n20/D 1.428 (lit.)

bp

90-92 °C/14 mmHg (lit.)

density

0.974 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

grape; green; citrus; fruity; sweet

SMILES string

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 key

LYRIITRHDCNUHV-UHFFFAOYSA-N

관련 카테고리

일반 설명

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

애플리케이션


  • 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).


Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point (°F)

201.2 °F - closed cup

Flash Point (°C)

94 °C - closed cup

개인 보호 장비

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


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시험 성적서(COA)

Lot/Batch Number

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문서 라이브러리 방문

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 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)
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)
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 constituents from Tamarillo (Cyphomandra betacea Sendtn.) fruit.
Torrado A, et al.
Flavour and Fragrance Journal, 10(6), 349-354 (1995)

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