推荐产品
蒸汽密度
4.5 (vs air)
质量水平
蒸汽压
4 mmHg ( 20 °C)
检测方案
99%
自燃温度
680 °F
折射率
n20/D 1.402 (lit.)
bp
142-149 °C (lit.)
mp
−100 °C (lit.)
密度
0.876 g/mL at 25 °C (lit.)
SMILES字符串
CCCCCOC(C)=O
InChI
1S/C7H14O2/c1-3-4-5-6-9-7(2)8/h3-6H2,1-2H3
InChI key
PGMYKACGEOXYJE-UHFFFAOYSA-N
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一般描述
乙酸戊酯是一种直链酯。它是一种气味剂，其气味阈值已通过感官面板方法进行评估。 I型与CO2的二元混合物的高压相行为已有报道。结果观察到这些溶剂混合物的溶解度会随着恒定压力下的温度升高而增加。
应用
乙酸戊酯可用作气味剂以组成气味剂库，以对嗅觉感觉神经元（OSN）对各种气味剂（具有不同结构和气味）的反应进行评价。
香蕉香精。作为试验气味剂用于嗅觉功能研究和气味的社会心理效应研究。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
补充剂危害
WGK
WGK 1
闪点(°F)
105.8 °F
闪点(°C)
41 °C
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Kiyomitsu Nara et al.
The Journal of neuroscience : the official journal of the Society for Neuroscience, 31(25), 9179-9191 (2011-06-24)
Mammals can perceive and discriminate myriad volatile chemicals as having a distinct odor. Odorants are initially detected by odorant receptors (ORs) on olfactory sensory neurons (OSNs) in the nose. In the mouse, each OSN expresses one of ∼1000 different OR
Yijun Song et al.
Neuron, 58(3), 374-386 (2008-05-10)
Ca2+/calmodulin-mediated negative feedback is a prototypical regulatory mechanism for Ca2+-permeable ion channels. In olfactory sensory neurons (OSNs), such regulation on the cyclic nucleotide-gated (CNG) channel is considered a major mechanism of OSN adaptation. To determine the role of Ca2+/calmodulin desensitization
Katharina Röllecke et al.
Chemical senses, 38(3), 231-236 (2013-01-19)
Heteromeric insect odorant receptors (ORs) form ligand-activated nonselective cation channels in recombinant expression systems. We performed a pharmacological characterization of Drosophila melanogaster and Bombyx mori ORs expressed in the Xenopus laevis oocyte expression system and characterized them using the 2-electrode
High-pressure phase behavior and modeling of binary mixtures for alkyl acetate in supercritical carbon dioxide.
Byun H-S, et al.
Journal of Supercritical Fluids, 37(3), 323-332 (2006)
Odour thresholds of various branched and straight chain acetates.
Takeoka G, et al.
LWT--Food Science and Technology, 29(7), 667-680 (1996)
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