Determine the necessary mass, volume, or concentration for preparing a solution.
Basic Description
| Synonyms | ETHYL 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 & Purity | ≥99% |
| Shipped In | Normal |
Names and Identifiers
| Pubchem Sid | 488183153 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488183153 |
| 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.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
 G2410175 | Certificate of Analysis | Apr 29, 2024 | E103499 |
| G2410176 | Certificate of Analysis | Apr 29, 2024 | E103499 |
| G2410396 | Certificate of Analysis | Apr 29, 2024 | E103499 |
| C1901036 | Certificate of Analysis | Dec 12, 2022 | E103499 |
| B2327554 | Certificate of Analysis | Oct 31, 2022 | E103499 |
| B2327559 | Certificate of Analysis | Oct 31, 2022 | E103499 |
| B2327619 | Certificate of Analysis | Oct 31, 2022 | E103499 |
| B2327620 | Certificate of Analysis | Oct 31, 2022 | E103499 |
| B2327621 | Certificate of Analysis | Oct 31, 2022 | E103499 |
| B2327625 | Certificate of Analysis | Oct 31, 2022 | E103499 |
Chemical and Physical Properties
| Solubility | Insoluble in water; Miscible with Alcohol,Ether |
|---|---|
| Refractive Index | 1.406-1.409 |
| 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 |
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| 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] |
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| 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] |
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| 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] |
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