MilliporeSigma
All Photos(1)

Documents

W243906

Sigma-Aldrich

Ethyl hexanoate

≥98%, FCC, FG

Sign Into View Organizational & Contract Pricing

Synonym(s):
Caproic acid ethyl ester, Ethyl caproate
Linear Formula:
CH3(CH2)4COOC2H5
CAS Number:
Molecular Weight:
144.21
FEMA Number:
2439
Beilstein/REAXYS Number:
1701293
EC Number:
Council of Europe no.:
310
MDL number:
PubChem Substance ID:
Flavis number:
9.060

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

5 (vs air)

assay

≥98%

refractive index

n20/D 1.407 (lit.)

bp

168 °C (lit.)

density

0.869 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

banana; green; waxy; fruity; pineapple; sweet

SMILES string

CCCCCC(=O)OCC

InChI

1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3

InChI key

SHZIWNPUGXLXDT-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

Compare Similar Items

View Full Comparison

Show Differences

1 of 4

This Item
W243914PHR3533W270814
vibrant-m

W243906

Ethyl hexanoate

vibrant-m

W243914

Ethyl hexanoate

vibrant-m

PHR3533

Methyl Hexanoate

vibrant-m

W270814

Methyl hexanoate

organoleptic

banana; green; waxy; fruity; pineapple; sweet

organoleptic

banana; green; fruity; waxy; pineapple; sweet

organoleptic

-

organoleptic

fruity; ethereal; pineapple

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

no known allergens

assay

≥98%

assay

≥98%

assay

-

assay

≥99%

agency

meets purity specifications of JECFA

agency

meets purity specifications of JECFA

agency

traceable to USP 1672905

agency

meets purity specifications of JECFA

General description

Ethyl hexanoate is the main flavor component identified in Chinese strong-flavored liquor (CSFL).

pictograms

Flame

signalword

Warning

hcodes

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

127.4 °F - closed cup

flash_point_c

53 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Documents related to the products that you have purchased in the past have been gathered in the Document Library for your convenience.

Visit the Document Library

Difficulty Finding Your Product Or Lot/Batch Number?

Product numbers are combined with Pack Sizes/Quantity when displayed on the website (example: T1503-25G). Please make sure you enter ONLY the product number in the Product Number field (example: T1503).

Example:

T1503
Product Number
-
25G
Pack Size/Quantity

Additional examples:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

Having trouble? Feel free to contact Technical Service for assistance.

Lot and Batch Numbers can be found on a product's label following the words 'Lot' or 'Batch'.

Aldrich Products

  • For a lot number such as TO09019TO, enter it as 09019TO (without the first two letters 'TO').

  • For a lot number with a filling-code such as 05427ES-021, enter it as 05427ES (without the filling-code '-021').

  • For a lot number with a filling-code such as STBB0728K9, enter it as STBB0728 without the filling-code 'K9'.

Not Finding What You Are Looking For?

In some cases, a COA may not be available online. If your search was unable to find the COA you can request one.

Request COA

Customers Also Viewed

Slide 1 of 7

1 of 7

Ethyl heptanoate ≥98%, FG

Sigma-Aldrich

W243701

Ethyl heptanoate

Ethyl octanoate ≥98%, FCC, FG

Sigma-Aldrich

W244902

Ethyl octanoate

Whiskey lactone ≥98%, FG

Sigma-Aldrich

W380300

Whiskey lactone

Ethyl valerate ≥98%, FG

Sigma-Aldrich

W246204

Ethyl valerate

Ethyl octanoate ReagentPlus®, ≥99%

Sigma-Aldrich

112321

Ethyl octanoate

Isoamyl acetate ≥95%, FCC, FG

Sigma-Aldrich

W205508

Isoamyl acetate

Clémentine Lauverjat et al.
Journal of agricultural and food chemistry, 57(21), 9878-9887 (2009-10-13)
Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these
Da-Mi Jung et al.
Journal of agricultural and food chemistry, 51(1), 200-205 (2002-12-28)
Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrix components were studied using headspace solid-phase microextraction (HS-SPME) combined with GC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partition coefficients between different
Géraldine Savary et al.
Journal of agricultural and food chemistry, 55(17), 7099-7106 (2007-07-31)
The release of a strawberry aroma from different composite gels taken as models of fruit preparations and from a sucrose solution was investigated. The composition of the model systems differed with regard to the gelling agent, either pectin or carrageenan
J C Bohlscheid et al.
Journal of applied microbiology, 102(2), 390-400 (2007-01-24)
To study the impact of assimilable nitrogen, biotin and their interaction on growth, fermentation rate and volatile formation by Saccharomyces. Fermentations of synthetic grape juice media were conducted in a factorial design with yeast assimilable nitrogen (YAN) (60 or 250
Hélène J Giroux et al.
Journal of microencapsulation, 28(5), 337-343 (2011-07-09)
Aroma-loaded nanoparticles (d < 300 nm) were prepared by cross-linking denatured whey protein through pH-cycling. The effect of nanoparticulation conditions and aroma concentration on the physicochemical characteristics of nanoparticles and aroma release profile was studied. Better retention of aroma was observed when ethyl

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service