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
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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
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
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
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
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