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W243914

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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关于此项目

线性分子式:
CH3(CH2)4COOC2H5
化学文摘社编号:
123-66-0
分子量:
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
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Quality Level

300, 400

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

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

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”.

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).

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pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

存储类别

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

法规信息

危险化学品

此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT7520
SHBT0424
SHBQ3957
SHBP5640
SHBN9825

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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
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
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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全球贸易项目编号

货号GTIN
W243914-SAMPLE-K04061837876653
W243914-9KG-K04061837876646
W243914-4KG-K04061837876639
W243914-1KG-K04061837876622