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W243906

Ethyl hexanoate

≥98%, FCC, FG

Synonyme(s) :

Caproic acid ethyl ester, Ethyl caproate

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A propos de cet article

Formule linéaire :
CH3(CH2)4COOC2H5
Numéro CAS:
123-66-0
Poids moléculaire :
144.21
FEMA Number:
2439
Council of Europe no.:
310
UNSPSC Code:
12164502
PubChem Substance ID:
24901082
Flavis number:
9.060
EC Number:
204-640-3
NACRES:
NA.21
MDL number:
MFCD00009511
Beilstein/REAXYS Number:
1701293
Organoleptic:
banana; green; waxy; fruity; pineapple; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
Service technique
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biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

5 (vs air)

assay

≥98%

refractive index

n20/D 1.407 (lit.)

bp

168 °C (lit.)

density

0.869 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

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

General description

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

Application


  • 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).

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pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Classe de stockage

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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Certificats d'analyse (COA)

Lot/Batch Number
SHBT2054
SHBS7845
SHBP6188
SHBP2076
SHBQ1390

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Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
Tao Yong, et al.
Applied and Environmental Microbiology, 80(7), 2254-2260 (2014)
Da-Mi Jung et al.
Journal of agricultural and food chemistry, 51(1), 200-205 (2002-12-28)
Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrix components were studied using headspace solid-phase microextraction (HS-SPME) combined with GC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partition coefficients between different
Clémentine Lauverjat et al.
Journal of agricultural and food chemistry, 57(21), 9878-9887 (2009-10-13)
Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these
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