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W244902

辛酸乙酯

Name: 辛酸乙酯
Brand: ALDRICH

≥98%, FCC, FG

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别名:

亚羊脂酸乙酯

线性分子式:

CH₃(CH₂)₆COOC₂H₅

CAS号:

106-32-1

分子量:

172.26

FEMA编号:

2449

Beilstein:

1754470

EC 号:

203-385-5

欧洲委员会编号:

392

MDL编号:

MFCD00009552

PubChem化学物质编号:

24901095

Flavis编号:

9.111

NACRES:

NA.21

生物来源

synthetic

质量水平

400

等级

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

管理合规性

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

蒸汽压

0.02 mmHg ( 25 °C)

检测方案

≥98%

折射率

n20/D 1.417 (lit.)

bp

206-208 °C (lit.)

mp

−48-−47 °C (lit.)

密度

0.867 g/mL at 20 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

性状检查

waxy; fruity; pineapple; sweet

SMILES字符串

CCCCCCCC(=O)OCC

InChI

1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3

InChI key

YYZUSRORWSJGET-UHFFFAOYSA-N

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一般描述

Ethyl octanoate is a volatile compound reported to be found in Chinese rice wine and ripe ‘Kensington Pride′ mango fruit.

危险分类

Aquatic Chronic 2

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

167.0 °F - closed cup

闪点(°C)

75 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

分析证书(COA)

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示例

T1503

货号

25G

包装规格/数量

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705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

输入内容 1.000309185)

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Aroma volatiles production during fruit ripening of `Kensington Pride?mango.

Postharvest biology and technology, 27(3), 323-336 (2003)

The influence of yeast strains on the volatile flavour compounds of Chinese rice wine

Chen S and Xu Y

Journal of the Institute of Brewing, 116(2), 190-196 (2010)

Vitamin K nutritional status and undercarboxylated osteocalcin in postmenopausal osteoporotic women treated with bisphosphonates.

Jun Iwamoto et al.

Asia Pacific journal of clinical nutrition, 23(2), 256-262 (2014-06-06)

Serum undercarboxylated osteocalcin (ucOC) is an index of vitamin K nutritional status in treatment-naive postmenopausal osteoporotic women. The purpose of the present study was to reveal the association between vitamin K nutritional status and serum ucOC concentrations in postmenopausal osteoporotic

Water and temperature contribution to the structuration of starch matrices in the presence of flavour.

Silawan Somboonchan et al.

Food chemistry, 195, 79-86 (2015-11-18)

The effect of modulating the gelatinisation extent by hydration (50/50 and 80/20 water to starch ratio) and temperature (65 or 85 °C) on various properties of wheat starch in presence of flavours has been studied. The hydrothermal treatments resulted in

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.

Georgia Lytra et al.

Food chemistry, 194, 196-200 (2015-10-17)

Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory

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