148970
癸酸乙酯
ReagentPlus®, ≥99%
别名:
正癸酸乙酯, 羊蜡酸乙酯
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关于此项目
线性分子式:
CH3(CH2)8COOC2H5
化学文摘社编号:
分子量:
200.32
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-761-9
Beilstein/REAXYS Number:
1762128
MDL number:
产品名称
癸酸乙酯, ReagentPlus®, ≥99%
InChI key
RGXWDWUGBIJHDO-UHFFFAOYSA-N
InChI
1S/C12H24O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h3-11H2,1-2H3
SMILES string
CCCCCCCCCC(=O)OCC
vapor density
6.9 (vs air)
product line
ReagentPlus®
assay
≥99%
form
liquid
refractive index
n20/D 1.425 (lit.)
bp
245 °C (lit.)
solubility
H2O: insoluble
alcohol: miscible
chloroform: miscible
diethyl ether: miscible
density
0.862 g/mL at 25 °C
functional group
ester
Quality Level
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General description
癸酸乙酯具有轻灵、果香、芳香的气味，被认为是美酒的香味所必需。
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
215.6 °F - closed cup
flash_point_c
102 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
G K Rodríguez-Lerma et al.
Journal of food science, 76(6), M346-M352 (2012-03-16)
A procedure for designing starter cultures for fermentation is illustrated for prickly pear wine production. The illustration includes kinetic studies on inoculated and spontaneous fermentation, microorganism identification studies based on molecular biology tools, and microbial ecology studies, which led to
Yan-Qing Fu et al.
Food chemistry, 331, 127258-127258 (2020-06-17)
Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea
Lei Bian et al.
Journal of economic entomology, 111(2), 629-636 (2018-01-24)
The tea leafhopper, Empoasca onukii Matsuda, is a serious pest of the tea plant. E. onukii prefers to inhabit vigorously growing tender tea leaves. The host selection of E. onukii adults may be associated with plant volatile compounds (VOCs). We
Magdalena Gallart et al.
Journal of agricultural and food chemistry, 50(24), 7042-7045 (2002-11-14)
The influence of fatty acids (free and bound as ethyl esters) on wine foaming was studied in different white wines and the corresponding sparkling wines. Moreover, from three of these wines the foam formed by CO(2) injection was separated, and
J Hilton et al.
Pharmaceutical research, 11(10), 1396-1400 (1994-10-01)
We studied the effects of three vehicles (propylene glycol, octanol and ethyl decanoate) with differing polarity on the in vitro percutaneous absorption of three chemicals (fluazifop-butyl, dimethyl phthalate and fomesafen sodium salt) with a range of physico-chemical properties. Absorption rate
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