推荐产品
等级
FG
Fragrance grade
Halal
Kosher
natural
质量水平
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
检测方案
≥98%
折射率
n20/D 1.409 (lit.)
bp
168-170 °C (lit.)
mp
−80 °C (lit.)
密度
0.87 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
致敏芳香化合物
no known allergens
性状检查
apple; green; fruity; pear; sweet
SMILES字符串
CCCCCCOC(C)=O
InChI
1S/C8H16O2/c1-3-4-5-6-7-10-8(2)9/h3-7H2,1-2H3
InChI key
AOGQPLXWSUTHQB-UHFFFAOYSA-N
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一般描述
Hexyl acetate is a volatile aroma compound that occurs naturally in pears, peaches, strawberries, apples and roses.
应用
- Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia.: Investigating microbial diversity in sourdough, this study identifies hexyl acetate as a key volatile contributing to the unique flavors of artisan bread. The research underscores the importance of microbial bioprospecting in enhancing food flavors and textures (Sanmartín et al., 2024).
- Bioactivities of scent gland chemicals from Mictis fuscipes Hsiao (Hemiptera: Coreidae) on Solenopsis invicta Buren (Hymenoptera: Formicidae).: This study details the defensive chemical strategies of Mictis fuscipes, focusing on hexyl acetate′s role in repelling predators and pests. Such insights are valuable for developing natural pest control methods and understanding ecological interactions (Zhong et al., 2024).
警示用语：
Warning
危险声明
危险分类
Aquatic Chronic 2 - Flam. Liq. 3
WGK
WGK 1
闪点(°F)
closed cup
闪点(°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
Volatile constituents of roses: characterization of cultivars based on the headspace analysis of living flower emissions.
Flament I, et al.
ACS Symp. Ser., 525, 269?281-269?281 (1993)
Volatile components of peach.
Journal of Food Science, 31(1), 81-86 (1966)
Comparison of volatile compounds in two seasons in apples: Golden Delicious and Granny Smith.
Lopez ML, et al.
Journal of Food Quality, 21(2), 155-166 (1998)
Metabolism of natural volatile compounds by strawberry fruit.
Hamilton-Kemp TR, et al.
Journal of Agricultural and Food Chemistry, 44(9), 2802-2805 (1996)
Francisco T Arroyo et al.
Journal of agricultural and food chemistry, 55(14), 5701-5707 (2007-06-15)
Eight volatile products characterizing strawberry aroma, which is generated from the oxidative degradation of linoleic and linolenic acids by a lipoxygenase (LOX) pathway, were examined because of their antifungal activity against Colletotrichum acutatum, one of the causal agents of strawberry
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