112321
Ethyl octanoate
ReagentPlus®, ≥99%
Sinónimos:
Ethyl caprylate
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Fórmula lineal:
CH3(CH2)6COOC2H5
Número CAS:
Peso molecular:
172.26
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-385-5
Beilstein/REAXYS Number:
1754470
MDL number:
Servicio técnico
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Permítanos ayudarlevapor pressure
0.02 mmHg ( 25 °C)
Quality Level
product line
ReagentPlus®, Selectophore™
assay
≥99%
refractive index
n20/D 1.417 (lit.)
bp
206-208 °C (lit.)
mp
−48-−47 °C (lit.)
density
0.867 g/mL at 20 °C (lit.)
functional group
ester
SMILES string
CCCCCCCC(=O)OCC
InChI
1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3
InChI key
YYZUSRORWSJGET-UHFFFAOYSA-N
General description
Ethyl octanoate is a powerful odourant found in mead (a traditional drink that contains alcohol).
Application
Ethyl octanoate, found in Burgundy wine, was used to study its partition co-efficient in water in model wine using the headspace method.
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 2
Clase de almacenamiento
10 - Combustible liquids
wgk
WGK 2
flash_point_f
167.0 °F - closed cup
flash_point_c
75 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine.
Lubbers S, et al.
American Journal of Enology and Viticulture, 45(1), 29-33 (1994)
A P Pereira et al.
Food microbiology, 33(1), 114-123 (2012-11-06)
Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present
Eduardo Coelho et al.
Molecules (Basel, Switzerland), 25(14) (2020-07-19)
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are