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W256528

Sigma-Aldrich

Hexyl acetate

natural, ≥98%, FCC, FG

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Synonym(s):
Capryl acetate
Linear Formula:
CH3COO(CH2)5CH3
CAS Number:
Molecular Weight:
144.21
FEMA Number:
2565
Beilstein:
1747138
EC Number:
Council of Europe no.:
196c
MDL number:
PubChem Substance ID:
Flavis number:
9.006
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

Assay

≥98%

refractive index

n20/D 1.409 (lit.)

bp

168-170 °C (lit.)

mp

−80 °C (lit.)

density

0.87 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

apple; green; fruity; pear; sweet

SMILES string

CCCCCCOC(C)=O

InChI

1S/C8H16O2/c1-3-4-5-6-7-10-8(2)9/h3-7H2,1-2H3

InChI key

AOGQPLXWSUTHQB-UHFFFAOYSA-N

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1 of 4

This Item
W256501108154W257206
Hexyl acetate natural, ≥98%, FCC, FG

Sigma-Aldrich

W256528

Hexyl acetate

Hexyl acetate ≥98%, FCC, FG

Sigma-Aldrich

W256501

Hexyl acetate

Hexyl acetate 99%

Sigma-Aldrich

108154

Hexyl acetate

Hexyl hexanoate ≥97%, FG

Sigma-Aldrich

W257206

Hexyl hexanoate

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

assay

≥98%

assay

≥98%

assay

99%

assay

≥97%

refractive index

n20/D 1.409 (lit.)

refractive index

n20/D 1.409 (lit.)

refractive index

n20/D 1.409 (lit.)

refractive index

n20/D 1.424 (lit.)

bp

168-170 °C (lit.)

bp

168-170 °C (lit.)

bp

168-170 °C (lit.)

bp

245-246 °C (lit.)

mp

−80 °C (lit.)

mp

−80 °C (lit.)

mp

−80 °C (lit.)

mp

−55 °C (lit.)

General description

Hexyl acetate is a volatile aroma compound that occurs naturally in pears, peaches, strawberries, apples and roses.

Pictograms

FlameEnvironment

Signal Word

Warning

Hazard Statements

Hazard Classifications

Aquatic Chronic 2 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

132.8 °F

Flash Point(C)

56 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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25G
Pack Size/Quantity

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Volatile components of peach.
Journal of Food Science, 31(1), 81-86 (1966)
Volatile constituents of roses: characterization of cultivars based on the headspace analysis of living flower emissions.
Flament I, et al.
ACS Symp. Ser., 525, 269?281-269?281 (1993)
Comparison of volatile compounds in two seasons in apples: Golden Delicious and Granny Smith.
Lopez ML, et al.
Journal of Food Quality, 21(2), 155-166 (1998)
Metabolism of natural volatile compounds by strawberry fruit.
Hamilton-Kemp TR, et al.
Journal of Agricultural and Food Chemistry, 44(9), 2802-2805 (1996)
Francisco T Arroyo et al.
Journal of agricultural and food chemistry, 55(14), 5701-5707 (2007-06-15)
Eight volatile products characterizing strawberry aroma, which is generated from the oxidative degradation of linoleic and linolenic acids by a lipoxygenase (LOX) pathway, were examined because of their antifungal activity against Colletotrichum acutatum, one of the causal agents of strawberry

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