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Ethyl hexanoate - reagent grade,98.0%, high purity , CAS No.123-66-0

32 Citations
  • CP
    •
  • ≥98%
Item Number
E103498
Grouped product items
SKUSizeAvailabilityPrice Qty
E103498-500ml
500ml
Available within 4-8 weeks(?)
Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!
$64.90
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Basic Description

SynonymsETHYL CAPROATE [MI] | Ethyl n-hexanoat | n-Caproic acid ethyl ester | Caproic acid ethyl ester, Ethyl caproate | FEMA No. 2439 | UNII-FLO6YR1SHT | Ethyl hexanoate, >=98%, FCC, FG | Hexanoic acid, ethyl ester | Ethyl hexanoate, natural, >=98%, FCC, FG | To
Specifications & PurityCP, ≥98%
Shipped InNormal
GradeCP

Names and Identifiers

IUPAC Name ethyl hexanoate
INCHI InChI=1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3
InChi Key SHZIWNPUGXLXDT-UHFFFAOYSA-N
Canonical SMILES CCCCCC(=O)OCC
Isomeric SMILES CCCCCC(=O)OCC
WGK Germany 1
RTECS MO7735000
PubChem CID 31265
UN Number 3272
Packing Group III
Molecular Weight 144.21
Beilstein 1701293

Certificates

Certificate of Analysis(COA)

Enter Lot Number to search for COA:

Find and download the COA for your product by matching the lot number on the packaging.

7 results found

Lot NumberCertificate TypeDateItem
K2411255Certificate of AnalysisJul 27, 2024 E103498
K2411256Certificate of AnalysisJul 27, 2024 E103498
B2422137Certificate of AnalysisFeb 29, 2024 E103498
B2422143Certificate of AnalysisFeb 29, 2024 E103498
C2411072Certificate of AnalysisFeb 29, 2024 E103498
H2322018Certificate of AnalysisAug 30, 2023 E103498
C2328158Certificate of AnalysisJan 13, 2022 E103498

Chemical and Physical Properties

Refractive Index1.406-1.409
Flash Point(°F)54℃
Flash Point(°C)54℃
Boil Point(°C)166-167°C
Melt Point(°C)-67.5°C

Safety and Hazards(GHS)

Pictogram(s) GHS02
Signal Warning
Hazard Statements

H226:Flammable liquid and vapor

Precautionary Statements

P280:Wear protective gloves/protective clothing/eye protection/face protection.

P370+P378:In case of fire: Use ... to extinguish.

P210:Keep away from heat, hot surface, sparks, open flames and other ignition sources. - No smoking.

P501:Dispose of contents/container to ...

P233:Keep container tightly closed.

P240:Ground/bond container and receiving equipment.

P403+P235:Store in a well-ventilated place. Keep cool.

P303+P361+P353:IF ON SKIN (or hair): Take off Immediately all contaminated clothing. Rinse SKIN with water [or shower].

P241:Use explosion-proof [electrical/ventilating/lighting/.../] equipment.

P242:Use only non-sparking tools.

P243:Take precautionary measures against static discharge.

WGK Germany 1
RTECS MO7735000
Merck Index 3777

Related Documents

 SDS

 Specification Sheet

Citations of This Product

How to Cite Aladdin Scientific Products?
1. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu.  (2024)  Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors.  JOURNAL OF CHROMATOGRAPHY A,  1714  (26): (464560).  [PMID:38070304] [10.1016/j.chroma.2023.464560]
2. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao.  (2023)  Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.  FOOD RESEARCH INTERNATIONAL,    (113756).  [PMID:38225154] [10.1016/j.foodres.2023.113756]
3. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu.  (2023)  Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App.  FOOD CHEMISTRY,    (29): (137980).  [PMID:37979267] [10.1016/j.foodchem.2023.137980]
4. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao.  (2023)  The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics.  Foods,  12  (15): (2821).  [PMID:37569090] [10.3390/foods12152821]
5. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang.  (2023)  Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches.  FOOD CHEMISTRY,  424  (136429).  [PMID:37247603] [10.1016/j.foodchem.2023.136429]
6. Wenxia Tian, Xiaofang Liu, Jia Zheng, Yi Ma, Huibo Luo, Xiaogang Luo, Changjun Hou, Danqun Huo.  (2023)  Array-based sensing and discrimination of segmented Baijiu using organic molecules-regulated PEI@Ag NPs@Ln as fluorescent probes.  FOOD CHEMISTRY,  417  (135888).  [PMID:36917907] [10.1016/j.foodchem.2023.135888]
7. Jiawei Li, Cailin Qiao, Huan Liu, Dong Zhao, Jing Zhang, Laichun Lu, Danqun Huo, Changjun Hou.  (2023)  Fluorescence Nanoparticle Sensor Array Combined with Multidimensional Data Processing for the Determination of Small Organics and the Identification of Baijiu.  ANALYTICAL LETTERS,      [PMID:] [10.1080/00032719.2023.2183405]
8. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen.  (2023)  Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS.  FLAVOUR AND FRAGRANCE JOURNAL,  38  (3): (204-216).  [PMID:] [10.1002/ffj.3733]
9. Xiuzhen Xu, Weiqin Feng, Lijun Guo, Xin Huang, Bi Shi.  (2023)  Controlled synthesis of distiller's grains biochar for turbidity removal in Baijiu.  SCIENCE OF THE TOTAL ENVIRONMENT,  867  (161382).  [PMID:36621480] [10.1016/j.scitotenv.2022.161382]
10. Fangxue Chen, Lingwei Shen, Xujia Shi, Yi Deng, Yu Qiao, Wenjin Wu, Guangquan Xiong, Lan Wang, Xin Li, Anzi Ding, Liu Shi.  (2023)  Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics.  LWT-FOOD SCIENCE AND TECHNOLOGY,  173  (114240).  [PMID:] [10.1016/j.lwt.2022.114240]
11. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding.  (2023)  Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.  LWT-FOOD SCIENCE AND TECHNOLOGY,  173  (114188).  [PMID:] [10.1016/j.lwt.2022.114188]
12. Yisong Liu, Chunfeng Liu, Xin Xu, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, Qi Li.  (2022)  Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages.  Foods,  11  (21): (3450).  [PMID:36360062] [10.3390/foods11213450]
13. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding.  (2022)  Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.  LWT-FOOD SCIENCE AND TECHNOLOGY,  163  (113598).  [PMID:] [10.1016/j.lwt.2022.113598]
14. Xiong Zheng, Yanqiong Bao, Guangzhao Qin, Yu Liu.  (2022)  Experimental measurement and prediction of thermal conductivity of fatty acid ethyl esters: ethyl butyrate and ethyl caproate.  FLUID PHASE EQUILIBRIA,  560  (113507).  [PMID:] [10.1016/j.fluid.2022.113507]
15. Kejing Wu, Yi Liu, Chunyan Yang, Siyang Tang, Changjun Liu, Yingying Liu, Houfang Lu, Bin Liang.  (2022)  Tuning the mesopore size of lignin-based porous carbon via salt templating for kraft lignin decomposition.  INDUSTRIAL CROPS AND PRODUCTS,  181  (114865).  [PMID:] [10.1016/j.indcrop.2022.114865]
16. Shaohua Lv, Yun Hao, Bohao Yang, Linghong Tang.  (2022)  Measurement of the Isobaric Heat Capacity for Methyl Hexanoate and Ethyl Hexanoate at Temperatures from 313 to 433 K and Pressures of up to 10 MPa.  JOURNAL OF CHEMICAL AND ENGINEERING DATA,  67  (4): (902–907).  [PMID:] [10.1021/acs.jced.2c00004]
17. Wei Jia, Chenna Di, Rong Zhang, Lin Shi.  (2022)  Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening.  FOOD RESEARCH INTERNATIONAL,  156  (111157).  [PMID:35651023] [10.1016/j.foodres.2022.111157]
18. Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao, Yan Xu.  (2021)  Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu).  Foods,  10  (11): (2888).  [PMID:34829169] [10.3390/foods10112888]
19. Yao Jian, Gui Lun, Yin Shaocheng.  (2021)  A novel esterase from a soil metagenomic library displaying a broad substrate range.  AMB Express,  11  (1): (1-10).  [PMID:33666762] [10.1186/s13568-021-01198-5]
20. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin.  (2020)  Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium.  Rhizosphere,  16  (100244).  [PMID:] [10.1016/j.rhisph.2020.100244]
21. Guanjia Zhao, Zemin Yuan, Xiaona Liu, Penglai Wang, Jianguo Yin, Suxia Ma.  (2020)  Experimental investigation and molecular dynamic simulation of thermophysical properties of biodiesel surrogates: The binary mixtures of n-hexadecane with ethyl hexanoate and ethyl heptanoate.  JOURNAL OF MOLECULAR LIQUIDS,  317  (113980).  [PMID:] [10.1016/j.molliq.2020.113980]
22. Kejing Wu, Chunyan Yang, Yi Liu, Changjun Liu, Yingying Liu, Houfang Lu, Bin Liang.  (2021)  Hierarchical meso- and macroporous carbon from lignin for kraft lignin decomposition to aromatic monomers.  CATALYSIS TODAY,  365  (214).  [PMID:] [10.1016/j.cattod.2020.06.087]
23. Kejing Wu, Chunyan Yang, Yingming Zhu, Junbo Wang, Xueting Wang, Changjun Liu, Yingying Liu, Houfang Lu, Bin Liang, Yongdan Li.  (2019)  Synthesis-Controlled α- and β-Molybdenum Carbide for Base-Promoted Transfer Hydrogenation of Lignin to Aromatic Monomers in Ethanol.  INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH,  58  (44): (20270–20281).  [PMID:] [10.1021/acs.iecr.9b04910]
24. Guanjia Zhao, Zemin Yuan, Mingjing Fan, Jianguo Yin, Suxia Ma.  (2019)  Experiment and correlation of the thermophysical properties for binary and ternary liquid mixtures of three fatty acid ethyl esters and n-dodecane.  JOURNAL OF MOLECULAR LIQUIDS,  290  (111207).  [PMID:] [10.1016/j.molliq.2019.111207]
25. Fenhong Song, Dapeng Ju, Jing Fan, Xiaopo Wang, Gang Wang.  (2019)  Measurement of the thermal conductivity of five aliphatic esters in the liquid phase.  JOURNAL OF CHEMICAL THERMODYNAMICS,  138  (140).  [PMID:] [10.1016/j.jct.2019.06.014]
26. Zhong-Sheng Tang, Xin-An Zeng, Margaret A. Brennan, Zhong Han, Debao Niu, Yujia Huo.  (2019)  Characterization of aroma profile and characteristic aromas during lychee wine fermentation.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  43  (8): (e14003).  [PMID:] [10.1111/jfpp.14003]
27. Yu Zhang, Tengjie Li, Yuanfang Liu, Xiaoyan Li, Chunmei Zhang, Zhaozhong Feng, Xue Peng, Zongyun Li, Sheng Qin, Ke Xing.  (2019)  Volatile Organic Compounds Produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 as Biological Fumigants To Control Ceratocystis fimbriata in Postharvest Sweet Potatoes.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,  67  (13): (3702–3710).  [PMID:30860830] [10.1021/acs.jafc.9b00289]
28. Xiao-Wei Chen, Ya-Jun Chen, Jin-Mei Wang, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang.  (2017)  Tunable volatile release from organogel-emulsions based on the self-assembly of β-sitosterol and γ-oryzanol.  FOOD CHEMISTRY,  221  (1491).  [PMID:27979120] [10.1016/j.foodchem.2016.11.001]
29. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang.  (2016)  Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  96  (13): (4449-4456).  [PMID:26841309] [10.1002/jsfa.7656]
30. Xiong Zheng, Ying Zhang, Maogang He, Lili Liang, Xinxin He.  (2016)  Speed of sound measurement and prediction of ethyl hexanoate and ethyl octanoate at temperatures from (293.15 to 473.15) K and pressures from (0.1 to 10) MPa.  JOURNAL OF CHEMICAL THERMODYNAMICS,  97  (1).  [PMID:] [10.1016/j.jct.2015.12.028]
31. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping.  (2015)  Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry.  Scientific Reports,  5  (1): (1-6).  [PMID:25857434] [10.1038/srep09553]
32. Zhuomin Zhang, Yunjian Ma, Qingtang Wang, An Chen, Zhuoyan Pan, Gongke Li.  (2013)  Preparation of novel alumina nanowire solid-phase microextraction fiber coating for ultra-selective determination of volatile esters and alcohols from complicated food samples.  JOURNAL OF CHROMATOGRAPHY A,  1290  (27).  [PMID:23582855] [10.1016/j.chroma.2013.03.052]

References

1. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu.  (2024)  Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors.  JOURNAL OF CHROMATOGRAPHY A,  1714  (26): (464560).  [PMID:38070304] [10.1016/j.chroma.2023.464560]
2. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao.  (2023)  Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.  FOOD RESEARCH INTERNATIONAL,    (113756).  [PMID:38225154] [10.1016/j.foodres.2023.113756]
3. Yanmei Zhu, Fushuang Xiang, Yuanyuan Su, Xue Jiang, Yipeng Cang, Wanjun Long, Wei Lan, Gaoqiong Deng, Hengye Chen, Yuanbin She, Haiyan Fu.  (2023)  Authenticity identification of high – Temperature Daqu Baijiu through multi-channel visual array sensor of organic dyes combined with smart phone App.  FOOD CHEMISTRY,    (29): (137980).  [PMID:37979267] [10.1016/j.foodchem.2023.137980]
4. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao.  (2023)  The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics.  Foods,  12  (15): (2821).  [PMID:37569090] [10.3390/foods12152821]
5. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang.  (2023)  Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches.  FOOD CHEMISTRY,  424  (136429).  [PMID:37247603] [10.1016/j.foodchem.2023.136429]
6. Wenxia Tian, Xiaofang Liu, Jia Zheng, Yi Ma, Huibo Luo, Xiaogang Luo, Changjun Hou, Danqun Huo.  (2023)  Array-based sensing and discrimination of segmented Baijiu using organic molecules-regulated PEI@Ag NPs@Ln as fluorescent probes.  FOOD CHEMISTRY,  417  (135888).  [PMID:36917907] [10.1016/j.foodchem.2023.135888]
7. Jiawei Li, Cailin Qiao, Huan Liu, Dong Zhao, Jing Zhang, Laichun Lu, Danqun Huo, Changjun Hou.  (2023)  Fluorescence Nanoparticle Sensor Array Combined with Multidimensional Data Processing for the Determination of Small Organics and the Identification of Baijiu.  ANALYTICAL LETTERS,      [PMID:] [10.1080/00032719.2023.2183405]
8. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen.  (2023)  Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS.  FLAVOUR AND FRAGRANCE JOURNAL,  38  (3): (204-216).  [PMID:] [10.1002/ffj.3733]
9. Xiuzhen Xu, Weiqin Feng, Lijun Guo, Xin Huang, Bi Shi.  (2023)  Controlled synthesis of distiller's grains biochar for turbidity removal in Baijiu.  SCIENCE OF THE TOTAL ENVIRONMENT,  867  (161382).  [PMID:36621480] [10.1016/j.scitotenv.2022.161382]
10. Fangxue Chen, Lingwei Shen, Xujia Shi, Yi Deng, Yu Qiao, Wenjin Wu, Guangquan Xiong, Lan Wang, Xin Li, Anzi Ding, Liu Shi.  (2023)  Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics.  LWT-FOOD SCIENCE AND TECHNOLOGY,  173  (114240).  [PMID:] [10.1016/j.lwt.2022.114240]
11. Xiaoqing Ye, Yan Liu, Changbo Peng, Xi Guan, Yi Liu, Zhenming Che, Hongbin Lin, Xu Min, Qi Zhu, Wenwu Ding.  (2023)  Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.  LWT-FOOD SCIENCE AND TECHNOLOGY,  173  (114188).  [PMID:] [10.1016/j.lwt.2022.114188]
12. Yisong Liu, Chunfeng Liu, Xin Xu, Chengtuo Niu, Jinjing Wang, Feiyun Zheng, Qi Li.  (2022)  Development of a Rapid and Sensitive Fluorescence Sensing Method for the Detection of Acetaldehyde in Alcoholic Beverages.  Foods,  11  (21): (3450).  [PMID:36360062] [10.3390/foods11213450]
13. Yan Liu, Yimao Zhang, Yujiao Shi, Manna Zhang, Yi Liu, Zhenming Che, Hongbin Lin, Guangyuan Lv, Qi Zhu, Shirong Dong, Wenwu Ding.  (2022)  Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields.  LWT-FOOD SCIENCE AND TECHNOLOGY,  163  (113598).  [PMID:] [10.1016/j.lwt.2022.113598]
14. Xiong Zheng, Yanqiong Bao, Guangzhao Qin, Yu Liu.  (2022)  Experimental measurement and prediction of thermal conductivity of fatty acid ethyl esters: ethyl butyrate and ethyl caproate.  FLUID PHASE EQUILIBRIA,  560  (113507).  [PMID:] [10.1016/j.fluid.2022.113507]
15. Kejing Wu, Yi Liu, Chunyan Yang, Siyang Tang, Changjun Liu, Yingying Liu, Houfang Lu, Bin Liang.  (2022)  Tuning the mesopore size of lignin-based porous carbon via salt templating for kraft lignin decomposition.  INDUSTRIAL CROPS AND PRODUCTS,  181  (114865).  [PMID:] [10.1016/j.indcrop.2022.114865]
16. Shaohua Lv, Yun Hao, Bohao Yang, Linghong Tang.  (2022)  Measurement of the Isobaric Heat Capacity for Methyl Hexanoate and Ethyl Hexanoate at Temperatures from 313 to 433 K and Pressures of up to 10 MPa.  JOURNAL OF CHEMICAL AND ENGINEERING DATA,  67  (4): (902–907).  [PMID:] [10.1021/acs.jced.2c00004]
17. Wei Jia, Chenna Di, Rong Zhang, Lin Shi.  (2022)  Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening.  FOOD RESEARCH INTERNATIONAL,  156  (111157).  [PMID:35651023] [10.1016/j.foodres.2022.111157]
18. Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao, Yan Xu.  (2021)  Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu).  Foods,  10  (11): (2888).  [PMID:34829169] [10.3390/foods10112888]
19. Yao Jian, Gui Lun, Yin Shaocheng.  (2021)  A novel esterase from a soil metagenomic library displaying a broad substrate range.  AMB Express,  11  (1): (1-10).  [PMID:33666762] [10.1186/s13568-021-01198-5]
20. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin.  (2020)  Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium.  Rhizosphere,  16  (100244).  [PMID:] [10.1016/j.rhisph.2020.100244]
21. Guanjia Zhao, Zemin Yuan, Xiaona Liu, Penglai Wang, Jianguo Yin, Suxia Ma.  (2020)  Experimental investigation and molecular dynamic simulation of thermophysical properties of biodiesel surrogates: The binary mixtures of n-hexadecane with ethyl hexanoate and ethyl heptanoate.  JOURNAL OF MOLECULAR LIQUIDS,  317  (113980).  [PMID:] [10.1016/j.molliq.2020.113980]
22. Kejing Wu, Chunyan Yang, Yi Liu, Changjun Liu, Yingying Liu, Houfang Lu, Bin Liang.  (2021)  Hierarchical meso- and macroporous carbon from lignin for kraft lignin decomposition to aromatic monomers.  CATALYSIS TODAY,  365  (214).  [PMID:] [10.1016/j.cattod.2020.06.087]
23. Kejing Wu, Chunyan Yang, Yingming Zhu, Junbo Wang, Xueting Wang, Changjun Liu, Yingying Liu, Houfang Lu, Bin Liang, Yongdan Li.  (2019)  Synthesis-Controlled α- and β-Molybdenum Carbide for Base-Promoted Transfer Hydrogenation of Lignin to Aromatic Monomers in Ethanol.  INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH,  58  (44): (20270–20281).  [PMID:] [10.1021/acs.iecr.9b04910]
24. Guanjia Zhao, Zemin Yuan, Mingjing Fan, Jianguo Yin, Suxia Ma.  (2019)  Experiment and correlation of the thermophysical properties for binary and ternary liquid mixtures of three fatty acid ethyl esters and n-dodecane.  JOURNAL OF MOLECULAR LIQUIDS,  290  (111207).  [PMID:] [10.1016/j.molliq.2019.111207]
25. Fenhong Song, Dapeng Ju, Jing Fan, Xiaopo Wang, Gang Wang.  (2019)  Measurement of the thermal conductivity of five aliphatic esters in the liquid phase.  JOURNAL OF CHEMICAL THERMODYNAMICS,  138  (140).  [PMID:] [10.1016/j.jct.2019.06.014]
26. Zhong-Sheng Tang, Xin-An Zeng, Margaret A. Brennan, Zhong Han, Debao Niu, Yujia Huo.  (2019)  Characterization of aroma profile and characteristic aromas during lychee wine fermentation.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  43  (8): (e14003).  [PMID:] [10.1111/jfpp.14003]
27. Yu Zhang, Tengjie Li, Yuanfang Liu, Xiaoyan Li, Chunmei Zhang, Zhaozhong Feng, Xue Peng, Zongyun Li, Sheng Qin, Ke Xing.  (2019)  Volatile Organic Compounds Produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 as Biological Fumigants To Control Ceratocystis fimbriata in Postharvest Sweet Potatoes.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,  67  (13): (3702–3710).  [PMID:30860830] [10.1021/acs.jafc.9b00289]
28. Xiao-Wei Chen, Ya-Jun Chen, Jin-Mei Wang, Jian Guo, Shou-Wei Yin, Xiao-Quan Yang.  (2017)  Tunable volatile release from organogel-emulsions based on the self-assembly of β-sitosterol and γ-oryzanol.  FOOD CHEMISTRY,  221  (1491).  [PMID:27979120] [10.1016/j.foodchem.2016.11.001]
29. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang.  (2016)  Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  96  (13): (4449-4456).  [PMID:26841309] [10.1002/jsfa.7656]
30. Xiong Zheng, Ying Zhang, Maogang He, Lili Liang, Xinxin He.  (2016)  Speed of sound measurement and prediction of ethyl hexanoate and ethyl octanoate at temperatures from (293.15 to 473.15) K and pressures from (0.1 to 10) MPa.  JOURNAL OF CHEMICAL THERMODYNAMICS,  97  (1).  [PMID:] [10.1016/j.jct.2015.12.028]
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