Skip to Content
Merck

148962

Ethyl hexanoate

≥99%

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
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
24848926
EC Number:
204-640-3
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

Product Name

Ethyl hexanoate, ≥99%

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

100

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

Ethyl hexanoate is one of the odorants contributing to the typical guava aroma. It also contributes to the fresh strawberry aroma.

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

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
STBL3826
STBH2251
STBH7633
STBH5782
STBH5079

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

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
John C Beaulieu et al.
Journal of agricultural and food chemistry, 55(23), 9503-9513 (2007-10-20)
Changes in post-cutting volatiles, quality, and sensory attributes during fresh-cut storage (4 degrees C) of cantaloupe (Cucumis melo L. var. Reticulatus, Naudin, cv. 'Sol Real') harvested at four distinct maturities (1/4-, 1/2-, 3/4-, and full-slip) were investigated after 0, 2
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
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