W243906
正己酸乙酯
≥98%, FCC, FG
别名:
己酸乙酯, 羊油酸乙酯
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线性分子式:
CH3(CH2)4COOC2H5
化学文摘社编号:
分子量:
144.21
FEMA Number:
2439
Council of Europe no.:
310
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.060
EC Number:
204-640-3
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1701293
Organoleptic:
banana; green; waxy; fruity; pineapple; sweet
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
正己酸乙酯, ≥98%, FCC, FG
SMILES string
CCCCCC(=O)OCC
InChI
1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3
InChI key
SHZIWNPUGXLXDT-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515
vapor density
5 (vs air)
assay
≥98%
refractive index
n20/D 1.407 (lit.)
bp
168 °C (lit.)
density
0.869 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
banana; green; waxy; fruity; pineapple; sweet
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Application
- 巴氏杀菌奶和生牛奶生产的高达奶酪在30周成熟过程中关键香气化合物的形成。: 该研究考察了高达奶酪成熟过程中关键香气化合物（包括己酸乙酯）的形成。这些结果为成熟过程及其对奶酪风味发展的影响提供了见解（Duensing et al., 2024）。
General description
己酸乙酯是中国浓香型酒（CSFL）中确定的主要风味成分。
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 1
flash_point_f
127.4 °F - closed cup
flash_point_c
53 °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
Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
Tao Yong, et al.
Applied and Environmental Microbiology, 80(7), 2254-2260 (2014)
Kei Takahashi et al.
Journal of chromatography. A, 1218(43), 7850-7856 (2011-09-20)
Free medium-chain fatty acids (MCFAs) can negatively influence the fermentation process and taste quality in alcoholic beverages. Ethyl hexanoate is important in providing a fruit-like flavour to drinks, particularly in Japanese sake. In this study, we developed a direct injection
Hélène J Giroux et al.
Journal of microencapsulation, 28(5), 337-343 (2011-07-09)
Aroma-loaded nanoparticles (d < 300 nm) were prepared by cross-linking denatured whey protein through pH-cycling. The effect of nanoparticulation conditions and aroma concentration on the physicochemical characteristics of nanoparticles and aroma release profile was studied. Better retention of aroma was observed when ethyl
Géraldine Savary et al.
Journal of agricultural and food chemistry, 55(17), 7099-7106 (2007-07-31)
The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan
Alexandre Juteau et al.
Journal of agricultural and food chemistry, 52(6), 1621-1629 (2004-03-20)
Release of aroma compounds in selected iota-carrageenan systems was studied by static headspace analysis. By varying the sodium chloride content, different rheological behaviors were obtained ranging from solution to gel. From the release curves, mass transfer (h(D)) and partition coefficients
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