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
化学文摘社编号:
分子量:
284.48
FEMA Number:
2451
Council of Europe no.:
634
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.193
EC Number:
211-064-6
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1782663
Organoleptic:
creamy; milk; waxy
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
产品名称
棕榈酸乙酯, ≥95%, FG
SMILES string
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
biological source
synthetic
grade
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
assay
≥95%
refractive index
n20/D 1.440 (lit.)
bp
192-193 °C/10 mmHg (lit.)
mp
24-26 °C (lit.)
density
0.857 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
creamy; milk; waxy
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General description
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.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
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)
G Gabrielli et al.
Advances in colloid and interface science, 87(2-3), 75-111 (2001-02-24)
Studies performed on the interactions and reactions of compounds in the bidimensional state, essentially in monolayers and Langmuir-Blodgett multilayers, with substances in the aqueous subphase are reported. More precisely, the following is illustrated: (i) interactions between acid amphiphiles and prevalently
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
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