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Quality Level
Assay
≥99%
form
liquid
refractive index
n20/D 1.4074 (lit.)
bp
169 °C (lit.)
density
0.873 g/mL at 25 °C (lit.)
SMILES string
CCCCCOC(=O)CC
InChI
1S/C8H16O2/c1-3-5-6-7-10-8(9)4-2/h3-7H2,1-2H3
InChI key
TWSRVQVEYJNFKQ-UHFFFAOYSA-N
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General description
Pentyl propionate is a linear ester. It is formed during the in vivo recombinant MpAAT1 volatile trapping experiments, using pentanol as substrate. It has been identified as one of the volatile compound emitted by the ′Gala′ apples after regular (RA) or controlled atmosphere (CA) storage by gas chromatography-olfactometry technique.
Application
Pentyl propionate, an ester, has been employed for the evaluation of experimental values of HEm and VEm at 318.15K for the binary mixtures of alkyl propanoates with alkanes.
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Flam. Liq. 3
WGK
WGK 1
Flash Point(F)
closed cup
Flash Point(C)
closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
危险化学品
Certificates of Analysis (COA)
Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.
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Thermodynamic properties of (an ester+ an alkane). XVII. Experimental and values for (an alkyl propanoate+ an alkane) at 318.15 K.
The Journal of Chemical Thermodynamics, 37(9), 967-983 (2005)
The FEBS journal, 272(12), 3132-3144 (2005-06-16)
Apple flavor is characterized by combinations of ester compounds, which increase markedly during fruit ripening. The final step in ester biosynthesis is catalyzed by alcohol acyl transferases (AATs) that use coenzyme A (CoA) donors together with alcohol acceptors as substrates.
Characterization of Changes inGala'Apple Aroma during Storage Using Osme Analysis, a Gas Chromatography-Olfactometry Technique.
J. Am. Soc. Hort. Sci., 125(6), 714-722 (2000)
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