W270806
己酸甲酯
≥99%, FG
别名:
己酸甲基酯, 甲基己酸酯
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关于此项目
线性分子式:
CH3(CH2)4COOCH3
化学文摘社编号:
分子量:
130.18
FEMA Number:
2708
Council of Europe no.:
319
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.069
EC Number:
203-425-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1744683
Organoleptic:
fruity; ethereal; pineapple
Grade:
FG
Fragrance grade
Halal
Fragrance grade
Halal
Biological source:
synthetic
Agency:
(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA
(follows IFRA guidelines)
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
己酸甲酯, ≥99%, FG
SMILES string
CCCCCC(=O)OC
InChI
1S/C7H14O2/c1-3-4-5-6-7(8)9-2/h3-6H2,1-2H3
InChI key
NUKZAGXMHTUAFE-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Fragrance grade
Halal
agency
(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
assay
≥99%
refractive index
n20/D 1.405 (lit.)
bp
151 °C (lit.)
mp
−71 °C (lit.)
density
0.885 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
fruity; ethereal; pineapple
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Application
- Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.: This study investigates how the nature of fat and the hydrophobicity of aroma compounds, including Methyl hexanoate, influence flavor release in complex food emulsions. The findings provide insights into the interactions between fat types and aroma compounds, which can help in the formulation of food products with optimized flavor profiles. (Relkin et al., 2004).
Supriyadi et al.
Bioscience, biotechnology, and biochemistry, 67(6), 1267-1271 (2003-07-05)
The methyl esters of carboxylic acids are characteristic olfactory volatile compounds for the sweet aroma of snake fruit, (Salacca edulis, Reinw) cv. Pondoh. Although methanol was not detected as a volatile constituent, the crude enzymes showed activity to synthesize the
J C Knight et al.
Journal of the American Mosquito Control Association, 7(1), 37-41 (1991-03-01)
Evidence is reviewed for a dose-dependent reversal of response in mosquito oviposition, in which a compound that attracts or stimulates oviposition may repel or deter oviposition at a higher concentration. On the basis of a review of structure-activity relationships in
David M Obenland et al.
Journal of agricultural and food chemistry, 51(11), 3367-3371 (2003-05-15)
Volatile emissions of navel orange (Citrus sinensis L. Osbeck cv. Washington) fruit were evaluated as a means for predicting and gauging freeze damage. The fruits were subjected to -5 or -7 degrees C treatments in a laboratory freezer for various
J P Winpenny et al.
The Journal of physiology, 456, 1-17 (1992-10-01)
1. A two-microelectrode voltage clamp was used to determine the effects of n-butanol, n-hexanol, n-octanol, n-decanol and methyl hexanoate on a transient potassium (IA) current in identified Helix aspersa neurones. Experiments were carried out at a temperature of 10-12 degrees
Kazutoku Ohta et al.
Journal of chromatography. A, 997(1-2), 107-116 (2003-07-02)
The application of C7 aliphatic carboxylic acids (heptanoic, 2-methylhexanoic, 5-methylhexanoic and 2,2-dimethyl-n-valeric acids) as eluents in ion-exclusion chromatography with conductimetric detection for C1-C6 aliphatic carboxylic acids (formic, acetic, propionic, isobutyric, butyric, isovaleric, valeric, isocaproic and caproic acids) was carried out
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