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この商品について
化学式:
CH3(CH2)4COOC2H5
CAS番号:
分子量:
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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関連するカテゴリー
General description
ヘキサン酸エチルは、典型的なグアバの香りに寄与する臭気物質の1つです。また、新鮮なイチゴの香りに貢献しています。
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
保管分類
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
適用法令
試験研究用途を考慮した関連法令を主に挙げております。化学物質以外については、一部の情報のみ提供しています。 製品を安全かつ合法的に使用することは、使用者の義務です。最新情報により修正される場合があります。WEBの反映には時間を要することがあるため、適宜SDSをご参照ください。
第二種指定化学物質
prtr
第4類:引火性液体 + 第二石油類 + 危険等級III + 非水溶性液体
fsl
名称等を表示すべき危険物及び有害物
ishl_indicated
名称等を通知すべき危険物及び有害物
ishl_notified
148962-100ML: + 148962-5ML: + 148962-VAR: + 148962-BULK: + 148962-500ML:
jan
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
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
ライフサイエンス、有機合成、材料科学、クロマトグラフィー、分析など、あらゆる分野の研究に経験のあるメンバーがおります。.
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