W257605
丙酸己酯
≥97%, FG
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关于此项目
线性分子式:
C2H5CO2(CH2)5CH3
化学文摘社编号:
分子量:
158.24
FEMA Number:
2576
Council of Europe no.:
420
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.139
EC Number:
219-495-1
NACRES:
NA.21
MDL number:
Organoleptic:
green; musty; fruity; pear
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
丙酸己酯, ≥97%, FG
SMILES string
CCCCCCOC(=O)CC
InChI
1S/C9H18O2/c1-3-5-6-7-8-11-9(10)4-2/h3-8H2,1-2H3
InChI key
GOKKOFHHJFGZHW-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
assay
≥97%
refractive index
n20/D 1.413 (lit.)
bp
73-74 °C/10 mmHg (lit.)
density
0.871 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; musty; fruity; pear
storage temp.
2-8°C
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Biochem/physiol Actions
10ppm 时的味道
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
149.0 °F - closed cup
flash_point_c
65 °C - closed cup
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 77-77 (2003)
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage
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