Merck
CN

W243906

Sigma-Aldrich

正己酸乙酯

≥98%, FCC, FG

登录查看公司和协议定价

别名:
己酸乙酯, 羊油酸乙酯
线性分子式:
CH3(CH2)4COOC2H5
CAS号:
分子量:
144.21
FEMA编号:
2439
Beilstein:
1701293
EC 号:
欧洲委员会编号:
310
MDL编号:
PubChem化学物质编号:
Flavis编号:
9.060

生物来源

synthetic

质量水平

等级

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

蒸汽密度

5 (vs air)

检测方案

≥98%

折射率

n20/D 1.407 (lit.)

bp

168 °C (lit.)

密度

0.869 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

性状检查

banana; green; waxy; fruity; pineapple; sweet

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

正在寻找类似产品? Visit 产品对比指南

一般描述

己酸乙酯是中国浓香型酒(CSFL)中确定的主要风味成分。

象形图

Flame

警示用语:

Warning

危险声明

危险分类

Flam. Liq. 3

储存分类代码

3 - Flammable liquids

WGK

WGK 1

闪点(°F)

127.4 °F - closed cup

闪点(°C)

53 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

已有该产品?

为方便起见,与您过往购买产品相关的文件已保存在文档库中。

访问文档库

难以找到您所需的产品或批次号码?

在网站页面上,产品编号会附带包装尺寸/数量一起显示(例如:T1503-25G)。请确保 在“产品编号”字段中仅输入产品编号 (示例: T1503).

示例

T1503
货号
-
25G
包装规格/数量

其它示例:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

输入内容 1.000309185)

遇到问题?欢迎随时联系我们技术服务 寻求帮助

批号可以在产品标签上"批“ (Lot或Batch)字后面找到。

Aldrich 产品

  • 如果您查询到的批号为 TO09019TO 等,请输入去除前两位字母的批号:09019TO。

  • 如果您查询到的批号含有填充代码(例如05427ES-021),请输入去除填充代码-021的批号:05427ES。

  • 如果您查询到的批号含有填充代码(例如 STBB0728K9),请输入去除填充代码K9的批号:STBB0728。

未找到您寻找的产品?

部分情况下,可能未在线提供COA。如果搜索不到COA,可在线索取。

索取COA

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)
Da-Mi Jung et al.
Journal of agricultural and food chemistry, 51(1), 200-205 (2002-12-28)
Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrix components were studied using headspace solid-phase microextraction (HS-SPME) combined with GC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partition coefficients between different
Clémentine Lauverjat et al.
Journal of agricultural and food chemistry, 57(21), 9878-9887 (2009-10-13)
Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these
John C Beaulieu et al.
Journal of agricultural and food chemistry, 55(23), 9503-9513 (2007-10-20)
Changes in post-cutting volatiles, quality, and sensory attributes during fresh-cut storage (4 degrees C) of cantaloupe (Cucumis melo L. var. Reticulatus, Naudin, cv. 'Sol Real') harvested at four distinct maturities (1/4-, 1/2-, 3/4-, and full-slip) were investigated after 0, 2
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

我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系技术服务部门