W243906
正己酸乙酯
≥98%, FCC, FG
别名:
己酸乙酯, 羊油酸乙酯
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关于此项目
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
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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
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
General description
己酸乙酯是中国浓香型酒（CSFL）中确定的主要风味成分。
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）。
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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
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
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
J C Bohlscheid et al.
Journal of applied microbiology, 102(2), 390-400 (2007-01-24)
To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W243906-20KG-K | 04061837544798 |
| W243906-9KG-K | 04061837544811 |
| W243906-4KG-K | 04061837544804 |
| W243906-SAMPLE-K | 04061837544828 |
| W243906-1KG-K | 04061837512599 |