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Merck
CN

W256528

乙酸己酯

greener alternative

natural, ≥98%, FCC, FG

别名:

正己基乙酸酯

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线性分子式:
CH3COO(CH2)5CH3
化学文摘社编号:
142-92-7
分子量:
144.21
FEMA Number:
2565
Council of Europe no.:
196c
UNSPSC Code:
12164502
PubChem Substance ID:
24901157
Flavis number:
9.006
EC Number:
205-572-7
NACRES:
NA.21
MDL number:
MFCD00009524
Beilstein/REAXYS Number:
1747138
Organoleptic:
apple; green; fruity; pear; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

主要文件

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SMILES string

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

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117

assay

≥98%

Quality Level

300, 400

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 1.409 (lit.)

bp

168-170 °C (lit.)

mp

−80 °C (lit.)

density

0.87 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

DfS-Developed

organoleptic

apple; green; fruity; pear; sweet

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General description

We are committed to bringing you greener alternative products, which adhere to one or more of the 12 Principles of Green Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".
Hexyl acetate is a volatile aroma compound that occurs naturally in pears, peaches, strawberries, apples and roses.

Application


  • 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).

pictograms

FlameEnvironment
GHS02,GHS09

signalword

Warning

hcodes

H226,H411

Hazard Classifications

Aquatic Chronic 2 - Flam. Liq. 3

存储类别

3 - Flammable liquids

wgk

WGK 1

flash_point_f

132.8 °F - closed cup

flash_point_c

56 °C - closed cup

ppe

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

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT2009
SHBS7852
SHBP7851
SHBP1856
SHBN1491

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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)
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
Metabolism of natural volatile compounds by strawberry fruit.
Hamilton-Kemp TR, et al.
Journal of Agricultural and Food Chemistry, 44(9), 2802-2805 (1996)
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