蒸汽压
0.02 mmHg ( 25 °C)
质量水平
产品线
ReagentPlus®
Selectophore™
检测方案
≥99%
折射率
n20/D 1.417 (lit.)
bp
206-208 °C (lit.)
mp
−48-−47 °C (lit.)
密度
0.867 g/mL at 20 °C (lit.)
SMILES字符串
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
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一般描述
辛酸乙酯是蜂蜜酒（一种传统的含酒精饮料）中发现的强气味剂。
应用
勃艮第葡萄酒中发现的辛酸乙酯用于通过顶空方法研究其在模型酒中的水分配系数。
法律信息
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany
危险声明
预防措施声明
危险分类
Aquatic Chronic 2
储存分类代码
10 - Combustible liquids
WGK
WGK 2
闪点(°F)
167.0 °F - closed cup
闪点(°C)
75 °C - closed cup
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
Zuobing Xiao et al.
Journal of agricultural and food chemistry, 67(32), 8926-8937 (2019-07-30)
The volatile compounds found in mangoes (Mangifera indica L.) obtained from three cultivars (TN, Tainong no. 1; KT, Keitt; and ZL, Zill; grown in China) were comprehensively analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and GC-flame photometric detection
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