410446
丙酸戊酯
≥99%
别名:
丙酸正戊酯
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关于此项目
线性分子式:
C2H5CO2(CH2)4CH3
化学文摘社编号:
分子量:
144.21
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
210-852-7
MDL number:
Assay:
≥99%
Form:
liquid
InChI key
TWSRVQVEYJNFKQ-UHFFFAOYSA-N
InChI
1S/C8H16O2/c1-3-5-6-7-10-8(9)4-2/h3-7H2,1-2H3
SMILES string
CCCCCOC(=O)CC
assay
≥99%
form
liquid
refractive index
n20/D 1.4074 (lit.)
bp
169 °C (lit.)
density
0.873 g/mL at 25 °C (lit.)
Quality Level
General description
Pentyl propionate is a linear ester. It is formed during the in vivo recombinant MpAAT1 volatile trapping experiments, using pentanol as substrate. It has been identified as one of the volatile compound emitted by the ′Gala′ apples after regular (RA) or controlled atmosphere (CA) storage by gas chromatography-olfactometry technique.
Application
Pentyl propionate, an ester, has been employed for the evaluation of experimental values of HEm and VEm at 318.15K for the binary mixtures of alkyl propanoates with alkanes.
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
132.8 °F - closed cup
flash_point_c
56 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Thermodynamic properties of (an ester+ an alkane). XVII. Experimental and values for (an alkyl propanoate+ an alkane) at 318.15 K.
Ortega J, et al.
The Journal of Chemical Thermodynamics, 37(9), 967-983 (2005)
Edwige J F Souleyre et al.
The FEBS journal, 272(12), 3132-3144 (2005-06-16)
Apple flavor is characterized by combinations of ester compounds, which increase markedly during fruit ripening. The final step in ester biosynthesis is catalyzed by alcohol acyl transferases (AATs) that use coenzyme A (CoA) donors together with alcohol acceptors as substrates.
Characterization of Changes inGala'Apple Aroma during Storage Using Osme Analysis, a Gas Chromatography-Olfactometry Technique.
Plotto A, et al.
J. Am. Soc. Hort. Sci., 125(6), 714-722 (2000)
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