148962
Ethyl hexanoate
≥99%
Sinónimos:
Caproic acid ethyl ester, Ethyl caproate
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Fórmula lineal:
CH3(CH2)4COOC2H5
Número CAS:
Peso molecular:
144.21
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
204-640-3
Beilstein/REAXYS Number:
1701293
MDL number:
Assay:
≥99%
Form:
liquid
Servicio técnico
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Permítanos ayudarlevapor density
5 (vs air)
Quality Level
assay
≥99%
form
liquid
refractive index
n20/D 1.407 (lit.)
bp
168 °C (lit.)
density
0.869 g/mL at 25 °C (lit.)
functional group
ester
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
General description
Ethyl hexanoate is one of the odorants contributing to the typical guava aroma. It also contributes to the fresh strawberry aroma.
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
Clase de almacenamiento
3 - Flammable liquids
wgk
WGK 1
flash_point_f
127.4 °F - closed cup
flash_point_c
53 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Jorge A Pino et al.
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
Yong-Hyun Kim et al.
Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22)
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
Géraldine Savary et al.
Journal of agricultural and food chemistry, 55(17), 7099-7106 (2007-07-31)
The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan