W322105

Sigma-Aldrich

Phenethyl hexanoate

≥97%, FG

Synonym(s):
Phenethyl caproate
Linear Formula:
CH3(CH2)4CO2CH2CH2C6H5
CAS Number:
Molecular Weight:
220.31
FEMA Number:
3221
EC Number:
Council of Europe no.:
10882
MDL number:
PubChem Substance ID:
Flavis number:
9.261
NACRES:
NA.21
Pricing and availability is not currently available.

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥97%

refractive index

n20/D 1.486 (lit.)

density

0.971 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

honey; floral; waxy; sweet

food allergen

no known allergens

SMILES string

CCCCCC(=O)OCCc1ccccc1

InChI

1S/C14H20O2/c1-2-3-5-10-14(15)16-12-11-13-8-6-4-7-9-13/h4,6-9H,2-3,5,10-12H2,1H3

InChI key

BUYNWUMUDHPPDS-UHFFFAOYSA-N

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General description

Phenethyl hexanoate is a volatile aroma constituent of alcoholic beverages such as wine, beer and grape brandy.

Packaging

100 g in poly bottle
10 kg in composite drum
1 kg in poly bottle

Other Notes

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Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Gas chromatographic-mass spectrometric investigation of hop aroma constituents in beer.
Tressl R, et al.
Journal of Agricultural and Food Chemistry, 26(6), 1422-1426 (1978)
Analysis of minor volatile constituents of wine.
Hardy PJ & Ramshaw EH.
Journal of the Science of Food and Agriculture, 21(1), 39-41 (1970)
Composition of neutral volatile constituents in grape brandies.
Schreier P, et al.
Journal of Agricultural and Food Chemistry, 27(2), 365-372 (1979)
Sha Sha et al.
Journal of agricultural and food chemistry, 65(1), 123-131 (2016-12-19)
The aroma profile of Chinese roasted sesame-like flavor type liquor was investigated by means of headspace solid phase microextraction-aroma extract dilution analysis (HS-SPME-AEDA). Sixty-three odor-active regions were detected by HS-SPME-AEDA with flavor dilution (FD) factors >5, and 58 of these...

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