Ethyl caprylate structure
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Common Name | Ethyl caprylate | ||
|---|---|---|---|---|
| CAS Number | 106-32-1 | Molecular Weight | 172.265 | |
| Density | 0.9±0.1 g/cm3 | Boiling Point | 207.5±3.0 °C at 760 mmHg | |
| Molecular Formula | C10H20O2 | Melting Point | -47 °C | |
| MSDS | Chinese USA | Flash Point | 75.0±0.0 °C | |
Use of Ethyl caprylateEthyl octanoate is a biochemical reagent that can be used as a biological material or organic compound for life science related research. |
| Name | ethyl octanoate |
|---|---|
| Synonym | More Synonyms |
| Description | Ethyl octanoate is a biochemical reagent that can be used as a biological material or organic compound for life science related research. |
|---|---|
| Related Catalog |
| Density | 0.9±0.1 g/cm3 |
|---|---|
| Boiling Point | 207.5±3.0 °C at 760 mmHg |
| Melting Point | -47 °C |
| Molecular Formula | C10H20O2 |
| Molecular Weight | 172.265 |
| Flash Point | 75.0±0.0 °C |
| Exact Mass | 172.146332 |
| PSA | 26.30000 |
| LogP | 3.90 |
| Vapour Pressure | 0.2±0.4 mmHg at 25°C |
| Index of Refraction | 1.423 |
| Water Solubility | insoluble |
CHEMICAL IDENTIFICATION
HEALTH HAZARD DATAACUTE TOXICITY DATA
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| Personal Protective Equipment | Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter |
|---|---|
| Hazard Codes | Xi:Irritant; |
| Risk Phrases | R38 |
| Safety Phrases | S26-S36 |
| WGK Germany | 2 |
| RTECS | RH0680000 |
| HS Code | 29159080 |
| Precursor 10 | |
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| DownStream 10 | |
| HS Code | 29159080 |
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Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.
Appl. Microbiol. Biotechnol. 99(5) , 2291-304, (2015) Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol ... |
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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry... |
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How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
Food Chem. 194 , 196-200, (2015) Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study chan... |
| n-Octanoic Acid Ethyl Ester |
| Caprylic acid ethyl ester |
| Ethyl n-Octanoate |
| EINECS 203-385-5 |
| ethyl octanoate |
| MFCD00009552 |
| Octanoic acid ethyl ester |
| Octanoic acid, ethyl ester |
| Ethyl caprylate |