Merck
CN

112321

Sigma-Aldrich

辛酸乙酯

ReagentPlus®, ≥99%

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别名:
亚羊脂酸乙酯
线性分子式:
CH3(CH2)6COOC2H5
CAS号:
分子量:
172.26
Beilstein:
1754470
EC 号:
MDL编号:
PubChem化学物质编号:
NACRES:
NA.22

蒸汽压

0.02 mmHg ( 25 °C)

质量水平

产品线

ReagentPlus®
Selectophore

检测方案

≥99%

折射率

n20/D 1.417 (lit.)

bp

206-208 °C (lit.)

mp

−48-−47 °C (lit.)

密度

0.867 g/mL at 20 °C (lit.)

SMILES字符串

CCCCCCCC(=O)OCC

InChI

1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3

InChI key

YYZUSRORWSJGET-UHFFFAOYSA-N

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一般描述

辛酸乙酯是蜂蜜酒(一种传统的含酒精饮料)中发现的强气味剂

应用

勃艮第葡萄酒中发现的辛酸乙酯用于通过顶空方法研究其在模型酒中的水分配系数

法律信息

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany

象形图

Environment

危险声明

预防措施声明

危险分类

Aquatic Chronic 2

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

167.0 °F - closed cup

闪点(°C)

75 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine.
Lubbers S, et al.
American Journal of Enology and Viticulture, 45(1), 29-33 (1994)
A P Pereira et al.
Food microbiology, 33(1), 114-123 (2012-11-06)
Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present
Eduardo Coelho et al.
Molecules (Basel, Switzerland), 25(14) (2020-07-19)
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are
Shuang Chen et al.
Journal of agricultural and food chemistry, 67(17), 4876-4884 (2019-03-29)
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent

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