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安全信息

W243914

Sigma-Aldrich

正己酸乙酯

greener alternative

natural, ≥98%, FCC, FG

别名:

己酸乙酯, 羊油酸乙酯

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About This Item

线性分子式:
CH3(CH2)4COOC2H5
CAS号:
123-66-0
分子量:
144.21
FEMA编号:
2439
Beilstein:
1701293
EC 号:
204-640-3
欧洲委员会编号:
310
MDL编号:
MFCD00009511
UNSPSC代码:
12164502
PubChem化学物质编号:
24901083
Flavis编号:
9.060
NACRES:
NA.21
性状检查:
banana; green; fruity; waxy; pineapple; sweet
等级:
FG
Halal
Kosher
natural
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens

等级

FG
Halal
Kosher
natural

质量水平

400

Agency

meets purity specifications of JECFA

管理合规性

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

蒸汽密度

5 (vs air)

方案

≥98%

环保替代产品特性

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

sustainability

Greener Alternative Product

折射率

n20/D 1.407 (lit.)

沸点

168 °C (lit.)

密度

0.869 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

环保替代产品分类

Aligned,

性状检查

banana; green; fruity; waxy; pineapple; sweet

SMILES字符串

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

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相关类别

一般描述

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”.

应用


  • 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).

象形图

Flame
GHS02

警示用语：

Warning

危险声明

H226

预防措施声明

P210 - P370 + P378

危险分类

Flam. Liq. 3

储存分类代码

3 - Flammable liquids

WGK

WGK 1

闪点(°F)

127.4 °F - closed cup

闪点(°C)

53 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ3957
SHBP5640
SHBN9825
SHBN5834
SHBN4580

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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
Hélène J Giroux et al.
Journal of microencapsulation, 28(5), 337-343 (2011-07-09)
Aroma-loaded nanoparticles (d < 300 nm) were prepared by cross-linking denatured whey protein through pH-cycling. The effect of nanoparticulation conditions and aroma concentration on the physicochemical characteristics of nanoparticles and aroma release profile was studied. Better retention of aroma was observed when ethyl
Alexandre Juteau-Vigier et al.
Journal of agricultural and food chemistry, 55(9), 3577-3584 (2007-04-11)
Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion
Da-Mi Jung et al.
Journal of agricultural and food chemistry, 51(1), 200-205 (2002-12-28)
Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrix components were studied using headspace solid-phase microextraction (HS-SPME) combined with GC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partition coefficients between different
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