148962
Ethyl hexanoate
≥99%
Synonym(s):
Caproic acid ethyl ester, Ethyl caproate
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About This Item
Linear Formula:
CH3(CH2)4COOC2H5
CAS Number:
Molecular Weight:
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
InChI key
SHZIWNPUGXLXDT-UHFFFAOYSA-N
InChI
1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3
SMILES string
CCCCCC(=O)OCC
vapor density
5 (vs air)
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
Quality Level
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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
Storage Class
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
Alexandre Juteau-Vigier et al.
Journal of agricultural and food chemistry, 55(9), 3577-3584 (2007-04-11)
Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion
Alexandre Juteau et al.
Journal of agricultural and food chemistry, 52(6), 1621-1629 (2004-03-20)
Release of aroma compounds in selected iota-carrageenan systems was studied by static headspace analysis. By varying the sodium chloride content, different rheological behaviors were obtained ranging from solution to gel. From the release curves, mass transfer (h(D)) and partition coefficients
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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