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MilliporeSigma

W257605

Hexyl propionate

≥97%, FG

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1 EACH

$58.00

1 KG

$101.00

20 KG

$1,010.00

$58.00


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About This Item

Linear Formula:
C2H5CO2(CH2)5CH3
CAS Number:
Molecular Weight:
158.24
FEMA Number:
2576
Council of Europe no.:
420
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.139
EC Number:
219-495-1
NACRES:
NA.21
MDL number:
Organoleptic:
green; musty; fruity; pear
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

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SMILES string

CCCCCCOC(=O)CC

InChI

1S/C9H18O2/c1-3-5-6-7-8-11-9(10)4-2/h3-8H2,1-2H3

InChI key

GOKKOFHHJFGZHW-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

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

assay

≥97%

refractive index

n20/D 1.413 (lit.)

bp

73-74 °C/10 mmHg (lit.)

density

0.871 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; musty; fruity; pear

storage temp.

2-8°C

Quality Level

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1 of 4

This Item
W349909W255718W274208
organoleptic

green; musty; fruity; pear

organoleptic

apple; green; spicy; fruity; waxy; tropical

organoleptic

fatty; green; fruity

organoleptic

apple; fruity; strawberry

grade

FG, Kosher, Halal

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

grade

FG, Halal, Kosher

biological source

synthetic

biological source

synthetic

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

agency

meets purity specifications of JECFA

agency

meets purity specifications of JECFA

agency

meets purity specifications of JECFA

agency

meets purity specifications of JECFA

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

Biochem/physiol Actions

Taste at 10 ppm

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

149.0 °F - closed cup

flash_point_c

65 °C - closed cup


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Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 28, 77-77 (2003)
Rachel S Leisso et al.
Physiologia plantarum, 153(2), 204-220 (2014-06-20)
'Soggy breakdown' (SB) is an internal flesh disorder of 'Honeycrisp' apple (Malus × domestica Borkh.) fruit that occurs during low temperature storage. The disorder is a chilling injury (CI) in which visible symptoms typically appear after several weeks of storage

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