所有图片(1)
About This Item
线性分子式:
CH3(CH2)4CO2CH2CH2C6H5
CAS号:
分子量:
220.31
FEMA编号:
3221
MDL编号:
UNSPSC代码:
12164502
Flavis编号:
09.261
NACRES:
NA.21
性状检查:
honey; floral; woody; waxy; sweet
等级:
FG
Fragrance grade
Halal
Kosher
natural (US)
Fragrance grade
Halal
Kosher
natural (US)
生物来源:
botanical
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens
推荐产品
生物来源
botanical
质量水平
等级
FG
Fragrance grade
Halal
Kosher
natural (US)
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥97%
折射率
n20/D 1.486 (lit.)
密度
0.971 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
honey; floral; woody; waxy; sweet
SMILES字符串
CCCCCC(=O)OCCc1ccccc1
InChI
1S/C14H20O2/c1-2-3-5-10-14(15)16-12-11-13-8-6-4-7-9-13/h4,6-9H,2-3,5,10-12H2,1H3
InChI key
BUYNWUMUDHPPDS-UHFFFAOYSA-N
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应用
Phenethyl hexanoate is an ester found naturally in red wine, stinkhorn mushrooms, fermented leaves of Cassia obtusifolia, etc. It is used commercially as a flavor ingredient.
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Volatile compounds in stinkhorn (Phallus impudicus L. ex Pers.) at different stages of growth.
Pudil F, et al.
European Scientific Journal, 10(9) (2014)
Aroma recovery in wine dealcoholization by SCC distillation.
Belisario-Sanchez YY, et al.
Food and Bioprocess Technology, 5(6), 2529-2539 (2012)
Vapor pressures and vaporization enthalpies of a series of esters used in flavors by correlation gas chromatography.
Kozlovskiy, M, et al.
The Journal of Chemical Thermodynamics, 86(10), 65-74 (2015)
Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad.
Mbaiguinam M, et al.
African Journal of Biotechnology, 4(10) (2005)
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