W322105
己酸苯乙酯
≥97%, FG
别名:
Phenethyl caproate
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关于此项目
线性分子式:
CH3(CH2)4CO2CH2CH2C6H5
化学文摘社编号:
分子量:
220.31
FEMA Number:
3221
Council of Europe no.:
10882
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.261
EC Number:
228-538-3
NACRES:
NA.21
MDL number:
Organoleptic:
honey; floral; waxy; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
grade
FG, Halal, Kosher
SMILES string
CCCCCC(=O)OCCc1ccccc1
InChI
1S/C14H20O2/c1-2-3-5-10-14(15)16-12-11-13-8-6-4-7-9-13/h4,6-9H,2-3,5,10-12H2,1H3
InChI key
BUYNWUMUDHPPDS-UHFFFAOYSA-N
biological source
synthetic
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥97%
refractive index
n20/D 1.486 (lit.)
density
0.971 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
honey; floral; waxy; sweet
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General description
Phenethyl hexanoate is a volatile aroma constituent of alcoholic beverages such as wine, beer and grape brandy.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves
Analysis of minor volatile constituents of wine.
Hardy PJ & Ramshaw EH.
Journal of the Science of Food and Agriculture, 21(1), 39-41 (1970)
Gas chromatographic-mass spectrometric investigation of hop aroma constituents in beer.
Tressl R, et al.
Journal of Agricultural and Food Chemistry, 26(6), 1422-1426 (1978)
Composition of neutral volatile constituents in grape brandies.
Schreier P, et al.
Journal of Agricultural and Food Chemistry, 27(2), 365-372 (1979)
Sha Sha et al.
Journal of agricultural and food chemistry, 65(1), 123-131 (2016-12-19)
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these
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