Skip to Content
Merck

09-1110

Ethyl hexanoate

SAJ special grade, ≥99.0%

Synonym(s):

Caproic acid ethyl ester, Ethyl caproate

Sign In to View Organizational & Contract Pricing.

Select a Size

About This Item

Linear Formula:
CH3(CH2)4COOC2H5
CAS Number:
123-66-0
Molecular Weight:
144.21
EC Number:
204-640-3
UNSPSC Code:
12352100
PubChem Substance ID:
329748690
Beilstein/REAXYS Number:
1701293
MDL number:
MFCD00009511

Key Documents

View All Documentation
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist

assay

≥99.0%

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

grade

SAJ special grade

vapor density

5 (vs air)

availability

available only in Japan

refractive index

n20/D 1.407 (lit.)

bp

168 °C (lit.)

density

0.869 g/mL at 25 °C (lit.)

Looking for similar products? Visit Product Comparison Guide

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

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

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

Class II Designated Chemical Substances

prtr

Group 4: Flammable liquids + Type 2 petroleums + Hazardous rank III + Water insoluble liquid

fsl

Substances Subject to be Indicated Names

ishl_indicated

Substances Subject to be Notified Names

ishl_notified

09-1110-2-25ML-J:

jan

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
A9049
A2425
A9268
A8347
A7469

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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
J C Bohlscheid et al.
Journal of applied microbiology, 102(2), 390-400 (2007-01-24)
To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250
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
Kei Takahashi et al.
Journal of chromatography. A, 1218(43), 7850-7856 (2011-09-20)
Free medium-chain fatty acids (MCFAs) can negatively influence the fermentation process and taste quality in alcoholic beverages. Ethyl hexanoate is important in providing a fruit-like flavour to drinks, particularly in Japanese sake. In this study, we developed a direct injection
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service