Ethyl hexanoate
Ethyl hexanoate structure
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Common Name | Ethyl hexanoate | ||
|---|---|---|---|---|
| CAS Number | 123-66-0 | Molecular Weight | 144.211 | |
| Density | 0.9±0.1 g/cm3 | Boiling Point | 167.9±3.0 °C at 760 mmHg | |
| Molecular Formula | C8H16O2 | Melting Point | -67°C | |
| MSDS | Chinese USA | Flash Point | 49.4±0.0 °C | |
| Symbol |
GHS02, GHS07 |
Signal Word | Warning | |
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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/pulsed flame photometric detection and gas chromatography-... |
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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 changes in the wines' molecular and aromatic evolution. Dynamic... |
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Mosquito odorant receptor for DEET and methyl jasmonate.
Proc. Natl. Acad. Sci. U. S. A. 111(46) , 16592-7, (2014) Insect repellents are important prophylactic tools for travelers and populations living in endemic areas of malaria, dengue, encephalitis, and other vector-borne diseases. DEET (N,N-diethyl-3-methylbenzamide) is a 6-decade-old synthetic repellent, which is st... |
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Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.
Food Chem. 167 , 71-7, (2014) Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextra... |
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Metastable orientational order of colloidal discoids.
Nat. Commun. 6 , 8507, (2015) The interplay between phase separation and kinetic arrest is important in supramolecular self-assembly, but their effects on emergent orientational order are not well understood when anisotropic building blocks are used. Contrary to the typical progression fr... |
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Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.
J. Agric. Food Chem. 63 , 9777-88, (2015) This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations found ... |
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Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
J. Food Sci. 80 , C1476-89, (2015) Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to ... |
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Uncoupling angiogenesis and inflammation in peripheral artery disease with therapeutic peptide-loaded microgels.
Biomaterials 35(36) , 9635-48, (2014) Peripheral artery disease (PAD) is characterized by vessel occlusion and ischemia in the limbs. Treatment for PAD with surgical interventions has been showing limited success. Moreover, recent clinical trials with treatment of angiogenic growth factors proved... |
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On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of pineapple (Ananas comosus L. Merr.) volatiles.
J. Agric. Food Chem. 51(27) , 8027-31, (2003) By use of extracts prepared by liquid-liquid separation of the volatiles from self-prepared juices of pineapple fruits (Ananas comosus) (n = 14) as well as commercial pineapple recovery aromas/water phases (n = 3), on-line capillary gas chromatography-isotope... |
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Genetic variation in odorant receptors contributes to variation in olfactory behavior in a natural population of Drosophila melanogaster.
Chem. Senses 37(3) , 229-40, (2012) Chemoreception is a principle modality by which organisms gain information from their environment, and extensive variation in odor-mediated behavior has been documented within and among species. To examine the mechanisms by which sensory systems mediate these... |