W514705
2-Ethylhexyl acetate
≥99%
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About This Item
Linear Formula:
H3CCO2CH2CH(C2H5)(CH2)3CH3
CAS Number:
Molecular Weight:
172.26
Flavis number:
9.381
PubChem Substance ID:
UNSPSC Code:
12164502
NACRES:
NA.21
EC Number:
203-079-1
MDL number:
Organoleptic:
earthy
Grade:
Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
grade
Halal, Kosher
assay
≥99%
refractive index
n20/D 1.418 (lit.)
bp
199 °C (lit.)
mp
−92 °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
organoleptic
earthy
SMILES string
CCCCC(CC)COC(C)=O
InChI
1S/C10H20O2/c1-4-6-7-10(5-2)8-12-9(3)11/h10H,4-8H2,1-3H3
InChI key
WOYWLLHHWAMFCB-UHFFFAOYSA-N
General description
2-Ethylhexyl acetate is a flavoring compound that is reported to occur in muskmelon.
Application
- Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.: This study explores the role of 2-ethylhexyl acetate in influencing the flavor profiles and microbial communities of steamed bread, highlighting its importance in food science and culinary applications (Fu et al., 2023).
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
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signalword
Warning
hcodes
Hazard Classifications
Skin Irrit. 2
Storage Class
10 - Combustible liquids
wgk
WGK 1
flash_point_f
159.8 °F
flash_point_c
71 °C
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Related Content
Shinobu Oda et al.
Journal of bioscience and bioengineering, 112(2), 151-153 (2011-05-04)
In a liquid-liquid interface bioreactor using a CaCO₃-coated ballooned microsphere, 2-ethylhexyl acetate was efficiently hydrolyzed to 2-ethyl-1-hexanol with Absidia coerulea NBRC 4423 compared with using talc-coated or non-coated ballooned microsphere. It was assumed that CaCO₃ brought about stabilization of lipase
Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons.
Kourkoutas D, et al.
Food Chemistry, 97(1), 95-102 (2006)
S Omi et al.
Journal of microencapsulation, 8(4), 465-478 (1991-10-01)
A model study was conducted to establish 2 feasible production and application systems for the long-term, sustained release of pheromone into the atmosphere of targeted areas. The desired goal of effective release was set at least half a year. 2-Ethylhexyl
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W514705-SAMPLE-K | 04061837521171 |
| W514705-9KG-K | 04061837542282 |
| W514705-1KG-K | 04061837521157 |