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Merck
CN

W322120

己酸苯乙酯

greener alternative

natural (US), ≥97%, FG

别名:

Phenethyl caproate

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线性分子式:
CH3(CH2)4CO2CH2CH2C6H5
化学文摘社编号:
6290-37-5
分子量:
220.31
FEMA编号:
3221
MDL编号:
MFCD00027279
UNSPSC代码:
12164502
Flavis编号:
09.261
NACRES:
NA.21
Agency:
follows IFRA guidelines

主要文件

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生物来源

botanical

质量水平

300

等级

FG
Fragrance grade
Halal
Kosher
natural (US)

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

≥97%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.486 (lit.)

密度

0.971 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

环保替代产品分类

Aligned

性状检查

honey; floral; woody; waxy; sweet

SMILES字符串

CCCCCC(=O)OCCc1ccccc1

InChI

1S/C14H20O2/c1-2-3-5-10-14(15)16-12-11-13-8-6-4-7-9-13/h4,6-9H,2-3,5,10-12H2,1H3

InChI key

BUYNWUMUDHPPDS-UHFFFAOYSA-N

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相关类别

一般描述

We are committed to bringing you greener alternative products, which adhere to one or more of the 12 Principles of Green Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

应用

Phenethyl hexanoate is an ester found naturally in red wine, stinkhorn mushrooms, fermented leaves of Cassia obtusifolia, etc. It is used commercially as a flavor ingredient.

储存分类代码

10 - Combustible liquids

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ9365
MKCH5420

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Volatile compounds in stinkhorn (Phallus impudicus L. ex Pers.) at different stages of growth.
Pudil F, et al.
European Scientific Journal, 10(9) (2014)
Vapor pressures and vaporization enthalpies of a series of esters used in flavors by correlation gas chromatography.
Kozlovskiy, M, et al.
The Journal of Chemical Thermodynamics, 86(10), 65-74 (2015)
Constituents of Kawal, fermented Cassia obtusifolia leaves, a traditional food from Chad.
Mbaiguinam M, et al.
African Journal of Biotechnology, 4(10) (2005)
Aroma recovery in wine dealcoholization by SCC distillation.
Belisario-Sanchez YY, et al.
Food and Bioprocess Technology, 5(6), 2529-2539 (2012)

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