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蒸汽密度
6.9 (vs air)
质量水平
产品线
ReagentPlus®
检测方案
≥99%
形式
liquid
折射率
n20/D 1.425 (lit.)
bp
245 °C (lit.)
溶解性
H2O: insoluble
alcohol: miscible
chloroform: miscible
diethyl ether: miscible
密度
0.862 g/mL at 25 °C
SMILES字符串
CCCCCCCCCC(=O)OCC
InChI
1S/C12H24O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h3-11H2,1-2H3
InChI key
RGXWDWUGBIJHDO-UHFFFAOYSA-N
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一般描述
癸酸乙酯具有轻灵、果香、芳香的气味，被认为是美酒的香味所必需。
法律信息
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
WGK
WGK 2
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
G K Rodríguez-Lerma et al.
Journal of food science, 76(6), M346-M352 (2012-03-16)
A procedure for designing starter cultures for fermentation is illustrated for prickly pear wine production. The illustration includes kinetic studies on inoculated and spontaneous fermentation, microorganism identification studies based on molecular biology tools, and microbial ecology studies, which led to
Lei Bian et al.
Journal of economic entomology, 111(2), 629-636 (2018-01-24)
The tea leafhopper, Empoasca onukii Matsuda, is a serious pest of the tea plant. E. onukii prefers to inhabit vigorously growing tender tea leaves. The host selection of E. onukii adults may be associated with plant volatile compounds (VOCs). We
Sumin Lee et al.
Colloids and surfaces. B, Biointerfaces, 47(1), 78-84 (2006-01-13)
The relationship between the kinetics of the lipase-catalyzed oil hydrolysis and the surface area distribution of oil droplets was investigated using ethyl decanoate and gum Arabic (GA) as a model oil and an emulsifier, respectively. Along an ethyl decanoate concentration
Yan-Qing Fu et al.
Food chemistry, 331, 127258-127258 (2020-06-17)
Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea
B Wang et al.
Journal of dairy science, 103(5), 4164-4173 (2020-03-17)
Kurut is a traditional acid-coagulated cheese from the northwest region of China. Using gas chromatography olfactometry and aroma extract dilution analysis, we identified 21 potent odorants from kurut within the flavor dilution factor range of 8 to 256. We developed
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