W245100
棕榈酸乙酯
≥95%, FG
别名:
十六酸乙酯, 棕榈酸乙基酯
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关于此项目
线性分子式:
CH3(CH2)14COOC2H5
CAS Number:
分子量:
284.48
FEMA编号:
2451
Beilstein:
1782663
EC 号:
欧洲委员会编号:
634
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.193
NACRES:
NA.21
Agency:
follows IFRA guidelines
生物来源
synthetic
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥95%
折射率
n20/D 1.440 (lit.)
沸点
192-193 °C/10 mmHg (lit.)
mp
24-26 °C (lit.)
密度
0.857 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
creamy; milk; waxy
SMILES字符串
CCCCCCCCCCCCCCCC(=O)OCC
InChI
1S/C18H36O2/c1-3-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20-4-2/h3-17H2,1-2H3
InChI key
XIRNKXNNONJFQO-UHFFFAOYSA-N
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一般描述
Ethyl palmitate is a one of the major volatile compounds found in cooked rice and Luzhou-flavor raw liquor. It occurs naturally in licorice root and chamomile.
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves
Enzymatic synthesis of ethyl palmitate in supercritical carbon dioxide
Industrial & Engineering Chemistry Research, 43(7), 1568-1573 (2004)
Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features
Zheng J, et al
Food Research International, 56, 77-84 (2014)
Ashanty M Pina-Rodriguez et al.
Journal of agricultural and food chemistry, 57(11), 4657-4662 (2009-05-06)
Amaranth oil is rich in linoleic, oleic, and palmitic acids. Structured lipids (SLs) with specific functional and nutritional characteristics can be prepared through chemical or enzymatic interesterification. The aim of this study was to increase the palmitic acid content at
M A Diczfalusy et al.
European journal of biochemistry, 259(1-2), 404-411 (1999-01-23)
Fatty acid ethyl esters have been detected in high concentrations in organs commonly damaged by alcohol abuse and are regarded as being important non-oxidative metabolites of ethanol. The formation of fatty acid ethyl esters (FAEEs) has been ascribed to two
Kosei Eguchi et al.
Cell metabolism, 15(4), 518-533 (2012-04-03)
Consumption of foods high in saturated fatty acids (FAs) as well as elevated levels of circulating free FAs are known to be associated with T2D. Though previous studies showed inflammation is crucially involved in the development of insulin resistance, how
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