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Merck
CN

W243914

Ethyl hexanoate

greener alternative

natural, ≥98%, FCC, FG

Synonym(s):

Caproic acid ethyl ester, Ethyl caproate

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About This Item

Linear Formula:
CH3(CH2)4COOC2H5
CAS Number:
123-66-0
Molecular Weight:
144.21
FEMA Number:
2439
Council of Europe no.:
310
UNSPSC Code:
12164502
PubChem Substance ID:
24901083
Flavis number:
9.060
EC Number:
204-640-3
NACRES:
NA.21
MDL number:
MFCD00009511
Beilstein/REAXYS Number:
1701293
Organoleptic:
banana; green; fruity; waxy; pineapple; sweet
Grade:
FG
Halal
Kosher
natural
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

Ethyl hexanoate, natural, ≥98%, FCC, FG

SMILES string

CCCCCC(=O)OCC

InChI

1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3

InChI key

SHZIWNPUGXLXDT-UHFFFAOYSA-N

grade

FG
Halal
Kosher
natural

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

vapor density

5 (vs air)

assay

≥98%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.407 (lit.)

bp

168 °C (lit.)

density

0.869 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

greener alternative category

Aligned,

organoleptic

banana; green; fruity; waxy; pineapple; sweet

Quality Level

300
400

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Related Categories

Application


  • Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.: The study investigates the formation of key aroma compounds, including ethyl hexanoate, during the ripening of Gouda-type cheese. The results provide insights into the ripening process and its impact on cheese flavor development (Duensing et al., 2024).

General description

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

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 Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBT0424
SHBQ3957
SHBP5640
SHBN9825
SHBN5834

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Dong Wang et al.
Bioprocess and biosystems engineering, 30(3), 147-155 (2007-01-26)
The cell-bound lipase from Rhizopus chinensis CCTCC M201021 with high catalysis ability for ester synthesis was located as a membrane-bound lipase by the treatments of Yatalase firstly. In order to improve its synthetic activity in non-aqueous phase, the pretreatments of
Kazuo Aritomi et al.
Bioscience, biotechnology, and biochemistry, 68(1), 206-214 (2004-01-28)
Point mutation of Gly1250Ser (1250S) of the yeast fatty acid synthase gene FAS2 confers cerulenin resistance. This mutation also results in a higher production of the apple-like flavor component ethyl caproate in Japanese sake. We mutated the 1250th codon by
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
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
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