W257605
Hexyl propionate
≥97%, FG
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About This Item
Linear Formula:
C2H5CO2(CH2)5CH3
CAS Number:
Molecular Weight:
158.24
FEMA Number:
2576
Council of Europe no.:
420
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.139
EC Number:
219-495-1
NACRES:
NA.21
MDL number:
Organoleptic:
green; musty; fruity; pear
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515
assay
≥97%
refractive index
n20/D 1.413 (lit.)
bp
73-74 °C/10 mmHg (lit.)
density
0.871 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; musty; fruity; pear
storage temp.
2-8°C
SMILES string
CCCCCCOC(=O)CC
InChI
1S/C9H18O2/c1-3-5-6-7-8-11-9(10)4-2/h3-8H2,1-2H3
InChI key
GOKKOFHHJFGZHW-UHFFFAOYSA-N
Biochem/physiol Actions
Taste at 10 ppm
Storage Class
10 - Combustible liquids
wgk
WGK 2
flash_point_f
149.0 °F - closed cup
flash_point_c
65 °C - closed cup
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Related Content
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 77-77 (2003)
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W257605-20KG-K | 04061837545344 |
| W257605-1KG-K | 04061837545337 |
| W257605-SAMPLE-K | 04061837515484 |