Chemistry:Ethyl hexanoate
From HandWiki
| |
| Names | |
|---|---|
| Preferred IUPAC name
Ethyl hexanoate | |
| Other names
Ethyl caproate
Caproic acid ethyl ester | |
| Identifiers | |
3D model (JSmol)
|
|
| ChemSpider | |
PubChem CID
|
|
| UNII | |
| |
| |
| Properties | |
| C8H16O2 | |
| Molar mass | 144.214 g·mol−1 |
| Appearance | Colorless liquid[1] |
| Odor | Fruity[1] |
| Density | 0.87 g/cm3[1] |
| Melting point | −67 °C (−89 °F; 206 K)[1] |
| Boiling point | 168 °C (334 °F; 441 K)[1] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 (what is   ?)
| |
| Infobox references | |
Ethyl hexanoate is an organic compound with the formula C
2H
5O
2C(CH
2)
6CH
3. A colorless oily liquid, is the ester resulting from the condensation of hexanoic acid and ethanol. It has fruity aroma similar to apple peel.[2] It is a flavor component of baijiu.[3]
References
- ↑ 1.0 1.1 1.2 1.3 1.4 Record in the GESTIS Substance Database of the Institute for Occupational Safety and Health
- ↑ "Aroma volatile compounds from two fresh pineapple varieties in China". International Journal of Molecular Sciences 13 (6): 7383–92. 2012-06-14. doi:10.3390/ijms13067383. PMID 22837701. Bibcode: 2012IJMSc..13.7383Z.
- ↑ Liu, Huilin; Sun, Baoguo (2018). "Effect of Fermentation Processing on the Flavor of Baijiu". Journal of Agricultural and Food Chemistry 66 (22): 5425–5432. doi:10.1021/acs.jafc.8b00692. PMID 29751730. Bibcode: 2018JAFC...66.5425L.
 |  |
