112321
辛酸乙酯
ReagentPlus®, ≥99%
别名:
亚羊脂酸乙酯
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关于此项目
线性分子式:
CH3(CH2)6COOC2H5
化学文摘社编号:
分子量:
172.26
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-385-5
Beilstein/REAXYS Number:
1754470
MDL number:
产品名称
辛酸乙酯, ReagentPlus®, ≥99%
InChI key
YYZUSRORWSJGET-UHFFFAOYSA-N
InChI
1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3
SMILES string
CCCCCCCC(=O)OCC
vapor pressure
0.02 mmHg ( 25 °C)
product line
ReagentPlus®
Selectophore™
assay
≥99%
refractive index
n20/D 1.417 (lit.)
bp
206-208 °C (lit.)
mp
−48-−47 °C (lit.)
density
0.867 g/mL at 20 °C (lit.)
functional group
ester
Quality Level
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Application
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。
General description
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。
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 2
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
167.0 °F - closed cup
flash_point_c
75 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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
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)
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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