ethyl hexanoate
ethyl caproate
Modern fruity floral bases for topnotes.
  • A.C.S. International
  • Advanced Biotech
  • Alfrebro
    • Alfrebro LLC
      Let's get reacquainted
      Building great taste with aroma chemicals, extracts, and distillates
      The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
      Email: Sarah Forbis
      Email: Sales
      Voice: 513-539-3021
      Fax: 513-539-7372
      US Voice: 513-539-7373
  • Augustus Oils
    • Augustus Oils Ltd
      The Premier Supplier
      Augustus Oils Ltd, in harmony with nature - to present it at its best...
      A wealth of experience, expertise and knowledge has allowed Augustus to bridge the gulf in expectation and trust between growers and users of natural ingredients. The Company works in partnership with customers on the one hand, and growers, farmers and distillers on the other. Both users and producers can then focus on exactly what they do best, while skilled Augustus technicians closely monitor and control the delivered product. This ensures users can have the confidence that they will receive the best raw materials suited to their requirements. Augustus has invested in modern, well equipped laboratories to provide unparalleled control of quality, and a development environment that continues to produce innovative ranges of natural ingredients. The strength of the company is built on both its comprehensive knowledge base, and extensive stocks of raw materials for both fragrance and flavour use. To complement its range of conventional and Organic Essential Oils and Aroma Chemicals, Augustus also offers a steadily increasing range of its own, UK manufactured Natural Extracts, Absolutes, Resinoids and Natural Chemicals. These again are fully tested and certificated, and very tightly quality controlled. Augustus is committed to promoting the use of natural ingredients, wherever the potential lies and to provide an environment of support and trust to both our customers and suppliers.
      Email: Enquiries
      Email: Sales
      Email: web site enquiries
      Voice: +44 (0)1420 590555
      Fax: +44 (0)1420 592420
      Ethyl Hexanoate
  • Axxence Aromatic
    • Axxence Aromatic GmbH
      We bring nature to your flavour
      Dedicated to provide the best possible quality and supply service of natural aroma ingredients.
      Axxence Aromatic is entirely dedicated to provide the best possible quality and supply service of natural aroma ingredients to the Flavour & Fragrance Industry worldwide.
      Email: Service
      Voice: +49.2822.68561.0
      Fax: +49.2822.68561.39
      Products List: View
      243900 ETHYL HEXANOATE (CAPROATE), Natural Kosher
  • Berjé
    • Berjé Inc.
      The solution is clear
      Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.
      Berjé is a family-owned business that has been in operation for six decades. The company's origins and strength lie in a profound understanding of the supply and the quality of the diverse raw materials consumed by the flavor and fragrance industries. This base was expanded upon more than two decades ago to include fragrance production. The company's unparalleled raw material expertise is focused on the supply of essential oils and aromatic chemicals. This is supported by our long-standing relationships with a worldwide fabric of producers ensuring the greatest prospects for uninterrupted supply in markets that are often volatile and unpredictable.
      Email: For Information
      Email: For Sales
      Voice: 973-748-8980
      Fax: 973-680-9618
      Market Report
      Ethyl Caproate
  • Charkit Chemical
    • Charkit Chemical Corporation
      The Specialty Chemical Specialists
      Explore this website to discover the products and services that Charkit provides for your industry and please contact us directly to find out how we can be of service to you.
      Since 1982, Charkit has been committed to expanding the markets we serve and our roster of products and services continues to grow with us. Personal care ingredients now include a substantial array of luxury and exotic components. Substantial inroads have been made in the nutraceutical and resins markets, with a growing roster of versatile and unique ingredients. And we continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions.
      Email: Sales
      Voice: 203-299-3220
      Fax: 203-299-1355
      Products List: View
  • Elan Inc.
    • Lesaffre Yeast Corporation/ENNOLYS
      Natural Flavor Spirit
      Developing natural additives by microbiological means.
      Lesaffre was founded in 1853 and has now become a leader in the domain of bread-making yeast and yeast extracts. The independent French family-run group has a presence on all five continents and works with over 7,200 employees. Benefiting of its outstanding knowledge of yeast and its highly developed skills in the biotechnology field, Lesaffre has today become a dynamic key player in the human and animal nutrition and health market.
      Email: Customer service
      US Email: Customer service
      US Email: Ann DeLuka
      Voice: +33 (0)
      Fax: +33 (0)
      US Voice: 414-615-4029
      US Fax: 414-615-4003
      News and Information
      Our technologies
      Ethyl hexanoate Natural (EU,US), Kosher & Halal
  • Excellentia International
    • Excellentia International
      Ingredients by Nature
      Exceptional quality and excellence in meeting our customers requirements.
      Excellentia International was founded in 2010 through the merger of Excellentia Flavors LLC and Polarome International. Collectively, these companies account for more than one hundred years of industry experience, and are recognized for exceptional quality and excellence in meeting our customers’ requirements.
      Email: Info
      Email: Sales
      Email: Regulatory
      Voice: 732.749.9840
      Our Services
      Ethyl Caproate (Ethyl Hexanoate) Natural
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      A0054 ETHYL HEXANOATE, Kosher
      N0048 NAT.ETHYL HEXANOATE, Kosher
  • Natural Advantage
    • Natural Advantage
      Manufacturer of natural flavor ingredients
      With over 25 years experience in the flavor and food ingredient industries.
      Natural Advantage was formed over seventeen years ago to supply the growing demand for natural food and flavor ingredients. We employ a wide range of multi-disciplined scientists who are dedicated to high quality service, customer satisfaction and creating an outstanding value for our clients.
      Email: Info
      Email: Customer service
      Voice: 318-215-1456
      Fax: 318-335-1579
      What We Do
      Products List: View
      Ethyl Caproate Nat

      Flavor Use: Fruity Flavors, Apple, Pineapple, Strawberry & Alcoholic Beverages. Use Level: 0.1 – 2 ppm as consumed.
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      05-22400 ETHYL CAPROATE FCC, Kosher
      05-22500 ETHYL CAPROATE NATURAL, Kosher
  • Phoenix Aromas & Essential Oils
    • Phoenix Aromas & Essential Oils, Inc.
      EXCEPTIONAL Flavor and Fragrance Ingredients.
      Phoenix sources the finest flavor and fragrance ingredients for its customers.
      Phoenix Aromas & Essential Oils LLC was founded in 1994, grounded in a simple set of core values: provide top-quality products, cost-effective pricing and personalized attention to all our customers. After two decades, we remain committed to those values. With extensive market knowledge of our products, we anticipate, as opposed to merely react, to industry challenges. You can rely on us for all your flavor and fragrance ingredient needs. Customers benefit from Phoenix's long-standing relationships with experienced and reputable growers, processors and manufacturers in key global locations, who are committed to sustainability and green programs. With a strategically located 80,000 sq-ft facility, customers can rely on Phoenix to deliver quality products on time, and cost-effectively.
      Email: EU Info
      US Email: Info
      US Email: Sales
      Voice: +44(0) 208 532 1022
      Fax: +44(0) 208 532 1023
      US Voice: 201-784-6100
      US Fax: 201-784-8566
      Global Reach
      Ethyl Caproate Natural
  • Prodasynth
    • Prodasynth
      Made in Grasse
      Good quality products at reasonable prices.
      Today we are also proud to say, we have created an important range of Natural Molecules which can be found in our Raw Material Compendium. The versatility of our small but efficient structure is one of our main strengths when trying to fulfill our clients' requirements.
      Email: Info:
      Email: Karine Cohen
      Voice: (33) 4 93 09 00 11
      Fax: (33) 4 22 13 07 38
      New Catalog
      Products List: View
  • Robertet
    • Robertet, Inc.
      HOME OF NATURE – natural ingredients from the source.
      Robertet is a leader in the production of natural ingredients with facilities in France, Bulgaria, Turkey, South Africa, India, China, New Caledonia,Ö Founded in 1850, Robertet remains a family owned business (5th Generation) and one of the largest producers of aromatic extracts. Brand acquisitions include: Charabot, Sapad, Hitex.
      US Email: Customer service
      US Email: Arnaud Adrian
      Email: Flavor:
      Email: Fragrance:
      Voice: 33 4 93 40 33 66
      Fax: 33 4 93 70 68 09
      US Voice: +1.201.337.7100
      +1 212 710 4600Robertet New York Creative Center
      +1 212 245 4092Robertet New York Creative Center
  • Sigma-Aldrich
  • SRS Aromatics
    • SRS Aromatics Ltd
      For over 25 years
      Bringing flavour and fragrance into your world.
      As suppliers / distributors of ingredients to the fragrance and flavour industries, our goal is to provide high quality materials at competitive prices with an exceptional level of service. Established in 1984, SRS Aromatics Ltd is an independent family owned business which has become very well-respected within the fragrance and flavour industry as a reliable and trustworthy partner. Over the years this has allowed the company to develop strong relationships with many global manufacturers; several of whom we represent in the UK. A core aim of our business is to work extremely closely with both our suppliers and customers to maximise service levels with minimum disruption to supply.
      Email: Info
      Email: Sales
      Voice: +44 (0) 1284 704076
      Fax: +44 (0) 1284 760819
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
      Email: John Felton
      Email: Stephen Zhou (Sales)
      Voice: 0512-57995626
      Fax: 0512-57570299
      A0056 Ethyl Hexanoate
      N0053 nat.Ethyl Hexanoate
  • Symrise
    • Symrise AG
      Always Insiring More
      Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.
      We are globally recognized as a leading provider of fragrances, flavors and active ingredients as well as aroma chemicals for the perfume, cosmetic, pharmaceutical, food and beverage industries. We combine our knowledge about consumers’ ever- changing needs with creativity and ground-breaking technologies. In doing so, we concentrate on the development of solutions that provide our customers with added value. We ensure sustained value creation by allowing our employees and shareholders to share our Company’s success.
      US Email: Life Essentials
      Email: Aroma Molecules
      Voice: +49 5531 90 0
      RSS Feed
      611089 Ethyl caproate

      Useful in: brown others, dairy, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
  • Taytonn
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
      Ethyl Caproate
      Natural Ethyl Hexanoate
  • The John D. Walsh Company
    • The John D. Walsh Company, Inc
      Suppliers Since 1942
      Supplying the fragrance and flavor industry with high quality products.
      The John D. Walsh Company, Inc. has evolved from its beginnings as an agent/broker into a distributor of essential oils, aroma chemicals, concretes and absolutes. We currently represent the following companies, as their North American distributor: Destilerias Munoz Galvez, S.A. International Flavors & Fragrances PFW Aroma Chemicals B.V. Innospec Widnes Limited Hydrodiffusion de Guatemala, S. A. DSM Nutritional Products The John D. Walsh Company, Inc. is proud to be a founding member of IFEAT, an active member of IFRA, North America, and a corporate sponsor of the WFFC.
      Email: Information
      Email: Sales
      Email: Firmenich Flavor inquiries
      Voice: 973-962-1400
      Fax: 973-962-1557
      Firmenich Flavor Phone:973-962-1888
      Firmenich Flavor Fax:973-962-1898
      Ethyl Caproate
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      Ethyl Caproate
  • Ernesto Ventós
  • Vigon International
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
ethyl hexanoate (Click)
CAS Number: 123-66-0
ECHA EINECS - REACH Pre-Reg: 204-640-3
Nikkaji Web: J2.500C
Beilstein Number: 1701293
MDL: MFCD00009511
CoE Number: 310
XlogP3-AA: 2.40 (est)
Molecular Weight: 144.21392000
Formula: C8 H16 O2
BioActivity Summary: listing
NMR Predictor: Predict
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 31  ethyl hexanoate
Flavis Number: 09.060 (Old)
DG SANTE Food Flavourings: 09.060  ethyl hexanoate
FEMA Number: 2439  ethyl hexanoate
FDA Regulation:
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: Yes
Specific Gravity: 0.86000 to 0.86500 @  25.00 °C.
Pounds per Gallon - (est).: 7.156 to  7.198
Refractive Index: 1.53000 to 1.53400 @  20.00 °C.
Melting Point: -68.00 to  -67.00 °C. @ 760.00 mm Hg
Boiling Point: 166.00 to  168.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 1.665000 mm/Hg @ 25.00 °C. (est)
Vapor Density: 4.9 ( Air = 1 )
Flash Point: 121.00 °F. TCC ( 49.44 °C. )
logP (o/w): 2.823 (est)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: fruity
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 sweet  fruity  pineapple  waxy  green  banana  
Odor Description:
at 1.00 % in dipropylene glycol. 
sweet fruity pineapple waxy green banana
Luebke, William tgsc, (1990)
 sweet  fruity  pineapple  waxy  fatty  estery  green  banana  
Odor Description:
at 2.00 %.  
Sweet, fruity, pineapple, waxy, fatty and estry with a green banana nuance
Mosciano, Gerard P&F 22, No. 6, 41, (1997)
 sweet  pineapple  fruity  waxy  banana  green  estery  
Taste Description:
at 7.00 ppm.  
Sweet, pineapple, fruity, waxy and banana with a green, estry nuance
Mosciano, Gerard P&F 22, No. 6, 41, (1997)
Substantivity: 4 Hour(s)
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
A.C.S. International
Ethyl Caproate
Odor: sweet pineapple waxy tropical green banana
Operational Capabilities
Advanced Biotech
98% min.
Odor: Banana, Pineapple
Odor: Powerful, Fruity, Wine
Odor: Powerful, Fruity, Wine
Astral Extracts
Ethyl Caproate
Augustus Oils
Ethyl Hexanoate
Axxence Aromatic
Bell Flavors & Fragrances
Natural Ethyl Caproate
Ethyl Caproate
CG Herbals
Ethyl Caproate
Charkit Chemical
Citrus and Allied Essences
Ethyl Caproate FCC
Market Report
Odor: Powerful sweet fruity, winy, rum, apple, banana, with a slightly floral undertone
Diffusions Aromatiques
Diffusions Aromatiques
Elan Inc.
(natural), Kosher
Elan Inc.
FCC, Kosher
EMD Millipore
For experimental / research use only.
Ethyl Hexanoate
Ethyl hexanoate
Natural (EU,US), Kosher & Halal
Odor: pineapple, pear
Ernesto Ventós
Ernesto Ventós
Excellentia International
Ethyl Caproate (Ethyl Hexanoate) Natural
ethyl caproate natural
ethyl caproate
Eth Caproate
≥98.00%, NI, Koser
Odor: Fruity, Green, Pineapple, Sweet
Use: Suggested Uses: Alcoholic Beverages, Cheese, Dairy Products, Hard Fruits, Kiwi, Pineapple, Soft Fruits, Strawberry
≥98.00%, natural, Kosher
Odor: Fruity, Green, Pineapple, Sweet
Use: Suggested Uses: Alcoholic Beverages, Cheese, Dairy Products, Hard Fruits, Kiwi, Pineapple, Soft Fruits, Strawberry
H. Interdonati, Inc.
Ethyl hexanoate Natural, Kosher
Featured Products
Indenta Group
Ethyl Caporate
Indukern F&F
Indukern F&F
Kunshan Sainty
Ethyl Hexanoate, Natural
Lluch Essence
Lluch Essence
M&U International
M&U International
ethyl caproate
Miltitz Aromatics
min. 98 %
Odor: Powerful sweet fruity, winy, rum, apple, banana, with a slightly floral undertone
Use: Usage in the creation of modern fruity-floral topnotes and in connection with aliphatic aldehydes in mossy and rose fragrance types.
Flavor: Fruity and waxy, with a tropical nuance
In flavors for fruit imitation and in alcoholic beverages.
Odor: floreal, fruity, apple, banana, pineapple
Flavor: fruity, tropical fruits, rum note, waxy
Natural Advantage
Ethyl Caproate Nat
Flavor: Powerful, Fruity, Pineapple & Banana
Flavor Use: Fruity Flavors, Apple, Pineapple, Strawberry & Alcoholic Beverages. Use Level: 0.1 – 2 ppm as consumed.
Pearlchem Corporation
Ethyl Caproate
Pearlchem Corporation
Natural Ethyl Caproate
Penta International
Penta International
Phoenix Aromas & Essential Oils
Ethyl Caproate Natural
Reincke & Fichtner
Ethyl Hexanoate natural
Reincke & Fichtner
Ethyl Hexanoate
Pure & Nat (EU)
Ethyl hexanoate, ≥98%, FCC, FG
Odor: apple; banana; pineapple; wine-like
Certified Food Grade Products
Ethyl hexanoate, natural, ≥98%, FCC, FG
Odor: apple; banana; pineapple; wine-like
Silverline Chemicals
Ethyl Caproate
SRS Aromatics
Sunaux International
Ethyl Hexanoate
Sunaux International
nat.Ethyl Hexanoate
Ethyl caproate
Odor: strong, sweet-ethereal like pineapple, with nuances of banana and strawberry
Flavor: fruity, strawberry, sweet, rum, pineapple
Useful in: brown others, dairy, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
Ethyl Caproate
Odor: Floral, Fruity, Wine
Natural Ethyl Hexanoate
Odor: Fruity, Green, Sweet
For experimental / research use only.
Ethyl Hexanoate >99.0%(GC)
The John D. Walsh Company
Ethyl Caproate
Ethyl Caproate
Ungerer & Company
Ethyl Caproate
(Ethyl Hexanoate)
Vigon International
Ethyl Caproate FCC (Ethyl Hexanoate)
Vigon International
Ethyl Caproate Natural (Ethyl Hexanoate)
Odor: Strong, sweet-ethereal like pineapple, with nuances of banana and strawberry
WEN International
Wujiang CIYUN Flavor & Fragrance
Ethyl Hexanoate ≥ 99.0%, Natural
Wujiang CIYUN Flavor & Fragrance
Ethyl Hexanoate ≥99.0%
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ethyl hexanoate usage levels up to:
  4.0000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -12.00000
beverages(nonalcoholic): -7.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -32.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -18.00000
fruit ices: -18.00000
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: -12.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.30000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf
Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf
Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 123-66-0
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 31265
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 3272
WGK Germany: 1
 ethyl hexanoate
Chemidplus: 0000123660
RTECS: MO7735000 for cas# 123-66-0
Synonyms   Articles   Notes   Search   Top
 ethyl hexanoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 123-66-0
Pubchem (cid): 31265
Pubchem (sid): 134974573
Flavornet: 123-66-0
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB40209
YMDB (Yeast Metabolome Database): YMDB01381
Export Tariff Code: 2915.90.5050
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
isoamyl butyrateFL/FR
alpha-amyl cinnamaldehydeFL/FR
isoamyl isovalerateFL/FR
siam benzoin resinoidFL/FR
 benzyl acetateFL/FR
 bergamot oil bergaptene reduced italyFL/FR
blood orange oil italyFL/FR
isobutyl furyl propionateFL/FR
 caramel furanoneFL
 elettaria cardamomum seed oilFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 diethyl malonateFL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
 ethyl acetoacetateFL/FR
 ethyl butyrateFL/FR
 ethyl cinnamateFL/FR
 ethyl heptanoateFL/FR
 floral pyranolFR
 green acetateFR
(Z)-3-hexen-1-yl acetateFL/FR
 hexyl 2-methyl butyrateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 linalool oxideFL/FR
 melon heptenalFL/FR
 methyl dihydrojasmonateFL/FR
2-methyl undecanal (aldehyde C-12 mna)FL/FR
beta-naphthyl ethyl etherFL/FR
 ocean propanalFL/FR
sweet orange peel oil c.p. brazilFL/FR
 osmanthus flower absoluteFL/FR
 phenethyl isovalerateFL/FR
 phenethyl propionateFL/FR
 raspberry ketone acetateFL/FR
 styralyl acetateFL/FR
alpha-terpinyl acetateFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
 violet leaf absoluteFL/FR
 ylang ylang flower oilFL/FR
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Potential Uses:
 apple greenFR
 oakmoss mousse de chene mossFR
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Natural Occurrence in: note
 ananas sativus fruit
GRIN Trop Picture
 apple juice
GRIN Trop Picture
 champaca concrete @ trace%
Data  GC  GRIN Trop Picture
 cheese gorgonzola cheese
GRIN Trop Picture
 cheese gruyere cheese
GRIN Trop Picture
 cheese provolon cheese
GRIN Trop Picture
GRIN Trop Picture
 currant black currant
GRIN Trop Picture
 guava fruit headspace reunion @ 0.40%
Data  GC  GRIN Trop Picture
 kiwi fruit
GRIN Trop Picture
 malpighia glabra l. fruit oil @ 1.40%
Data  GC  GRIN Trop Picture
 malus sieversii
PbMd  GRIN Trop Picture
 mastic fruit oil @ trace%
Data  GC  GRIN Trop Picture
 mastic leaf oil @ 0.06%
Data  GC  GRIN Trop Picture
 orange juice
GRIN Trop Picture
 osmanthus absolute @ 0.004%
Data  GC  GRIN Trop Picture
 star fruit oil cuba @ 0.10%
Data  GC  GRIN Trop Picture
GRIN Trop Picture
 cheese @ 164.00 ± 63 µg%
Data  GC 
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 acetic acid, butyl-, ethyl ester
 butyl acetic acid ethyl ester
 butylacetic acid ethyl ester
 caproic acid ethyl ester
 caproic acid ethylester
 capronic ether absolute
 ethyl caproate
 ethyl caproate (hexanoate) natural
 ethyl caproate (natural)
 ethyl caproate fcc
 ethyl caproate natural
nat.ethyl hexanoate
 ethyl hexanoate (caproate)
 ethyl hexanoate (ethyl caproate)
 ethyl hexanoate (natural)
 ethyl hexanoate natural
 ethyl hexoate
 hexanoic acid ethyl ester
Synonyms   Articles   Notes   Search   Top
PubMed: Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
J-Stage: Analysis of Free Fatty Acids in Sake by an Enzymatic Method and Its Application for Estimating Ethyl Caproate and Selecting Yeast with High Productivity of the Ester
PubMed: Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1.
J-Stage: Self-cloning Yeast Strains Containing Novel FAS2 Mutations Produce a Higher Amount of Ethyl Caproate in Japanese Sake
PubMed: Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
J-Stage: Detection of a Point Mutation in FAS2 Gene of Sake Yeast Strains by Allele-Specific PCR Amplification
PubMed: Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.
J-Stage: Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
PubMed: Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
J-Stage: Cyclohexanediol Bis-Ethylhexanoate Inhibits Melanogenesis of Murine B16 Melanoma and UV-Induced Pigmentation in Human Skin
PubMed: Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.
PubMed: Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
PubMed: Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.
PubMed: Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed: The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.
PubMed: Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed: Display of Candida antarctica lipase B on Pichia pastoris and its application to flavor ester synthesis.
PubMed: Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene.
PubMed: Evolution of selected volatiles in chitosan-coated strawberries ( Fragaria x ananassa ) during refrigerated storage.
PubMed: [Study on vibrational spectra of ethyl hexanoate molecule].
PubMed: [Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].
PubMed: Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
PubMed: Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
PubMed: Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.
PubMed: of hydrophobic flavor release profile in oil-in-water emulsions.
PubMed: Diffusion of aroma compounds in stirred yogurts with different complex viscosities.
PubMed: Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed: Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
PubMed: Production of natural fruity aroma by Geotrichum candidum.
PubMed: Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed: Isolation of sake yeast mutants producing a high level of ethyl caproate and/or isoamyl acetate.
PubMed: Effect of the FAA1 gene disruption of sake yeast on the accumulation of ethyl caproate in sake mash.
PubMed: Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
PubMed: Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity.
PubMed: Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed: Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed: Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage.
PubMed: Flavor release from iota-carrageenan matrices: a kinetic approach.
PubMed: 1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.
PubMed: Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake.
PubMed: On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of pineapple (Ananas comosus L. Merr.) volatiles.
PubMed: Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed: Behavior of flavor compounds in model food systems: a thermodynamic study.
PubMed: Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich).
PubMed: Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.
PubMed: Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions.
PubMed: Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
PubMed: Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
PubMed: Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
PubMed: Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed: Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.
PubMed: Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.
PubMed: Aroma volatile compounds from two fresh pineapple varieties in china.
PubMed: Similarities in the aroma chemistry of GewŁrztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
PubMed: Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.
PubMed: Displaying Candida antarctica lipase B on the cell surface of Aspergillus niger as a potential food-grade whole-cell catalyst.
PubMed: Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed: Rivastigmine-loaded L-lactide-depsipeptide polymeric nanoparticles: decisive formulation variable optimization.
PubMed: A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.
PubMed: Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae.
PubMed: Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni.
PubMed: Markers of typical red wine varieties from the Valley of Tulum (San Juan-Argentina) based on VOCs profile and chemometrics.
PubMed: Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
PubMed: Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different pH values using static headspace gas chromatographic (SHS-GC) analysis.
PubMed: Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine.
PubMed: Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider.
PubMed: Cyclohexanediol bis-ethylhexanoate inhibits melanogenesis of murine B16 melanoma and UV-induced pigmentation in human skin.
PubMed: Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum.
PubMed: Controlling colloid charge in nonpolar liquids with surfactants.
PubMed: High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
PubMed: Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
PubMed: Anti-AIDS agents 90. novel C-28 modified bevirimat analogues as potent HIV maturation inhibitors.
PubMed: The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.
PubMed: Identification and field evaluation of pear fruit volatiles attractive to the oriental fruit moth, Cydia molesta.
PubMed: Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.
PubMed: Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.
PubMed: Structural transitions in cholesterol-based wormlike micelles induced by encapsulating alkyl ester oils with varying architecture.
PubMed: Isolation and identification of host cues from mango, Mangifera indica, that attract gravid female oriental fruit fly, Bactrocera dorsalis.
PubMed: Determination of volatile compounds in apple pomace by stir bar sorptive extraction and gas chromatography-mass spectrometry (SBSE-GC-MS).
PubMed: What reaches the antenna? How to calibrate odor flux and ligand-receptor affinities.
PubMed: Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
PubMed: Analysis of free fatty acids in sake by an enzymatic method and its application for estimating ethyl caproate and selecting yeast with high productivity of the ester.
PubMed: Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
PubMed: [Research for the improvement of acylation conditions in antistaphylococcal penicillin synthesis].
PubMed: Genetic variation in odorant receptors contributes to variation in olfactory behavior in a natural population of Drosophila melanogaster.
PubMed: Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: development of a direct injection method.
PubMed: Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.
PubMed: Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control.
PubMed: Volatile compounds responsible for aroma of Jutrzenka liquer wine.
PubMed: Earthworms use odor cues to locate and feed on microorganisms in soil.
PubMed: Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
PubMed: Encapsulation of hydrophobic aroma in whey protein nanoparticles.
PubMed: Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
PubMed: Characteristic aroma compounds from different pineapple parts.
PubMed: Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.
PubMed: Characterization of odor-active compounds in guava wine.
PubMed: Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.
PubMed: Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation.
PubMed: Effect of alkyl functionalization on charging of colloidal silica in apolar media.
PubMed: Enzymatic reactions and synthesis of n-butyl caproate: esterification, transesterification and aminolysis using a recombinant lipase from Geobacillus thermoleovorans CCR11.
PubMed: Reversible inhibitory effects of saturated and unsaturated alkyl esters on the carboxylesterases activity in rat intestine.
PubMed: Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS.
PubMed: Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.
PubMed: Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
PubMed: Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).
PubMed: Field evaluation of potential fruit-derived lures for Anastrepha obliqua (Diptera: Tephritidae).
PubMed: Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria.
PubMed: Salt and aroma compound release in model cheeses in relation to their mobility.
PubMed: Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
PubMed: Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
PubMed: Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
PubMed: Combining silica-based adsorbents and SPME fibers in the extraction of the volatiles of beer: an exploratory study.
PubMed: Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
PubMed: On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system.
PubMed: Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
PubMed: Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).
PubMed: Electrostatic charging of nonpolar colloids by reverse micelles.
PubMed: Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
PubMed: Aroma barrier properties of sodium caseinate-based films.
PubMed: Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages.
PubMed: Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics.
PubMed: Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
PubMed: Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.
PubMed: Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.
PubMed: Impact of destroying the structure of model gels on volatile release.
PubMed: The rapid characterisation of poly(ethylene glycol) oligomers using desorption electrospray ionisation tandem mass spectrometry combined with novel product ion peak assignment software.
PubMed: Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
PubMed: Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.
PubMed: Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.
PubMed: Synthetic activity enhancement of membrane-bound lipase from Rhizopus chinensis by pretreatment with isooctane.
PubMed: The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.
PubMed: Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters.
PubMed: Effect of copper on the volatility of aroma compounds in a model mouth system.
PubMed: The molecular receptive range of an olfactory receptor in vivo (Drosophila melanogaster Or22a).
PubMed: Female-biased attraction of Oriental fruit fly, bactrocera dorsalis (Hendel), to a blend of host fruit volatiles from Terminalia catappa L.
PubMed: Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed: Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albari√Īo.
PubMed: The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
PubMed: Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
PubMed: A new potential attractant for Anastrepha obliqua from Spondias mombin fruits.
PubMed: Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hisp√°nico cheese: correlation of volatile compounds and sensory analysis.
PubMed: Increased ethyl caproate production by inositol limitation in Saccharomyces cerevisiae.
PubMed: Detection of a point mutation in FAS2 gene of sake yeast strains by allele-specific PCR amplification.
PubMed: Construction of recombinant sake yeast containing a dominant FAS2 mutation without extraneous sequences by a two-step gene replacement protocol.
PubMed: Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.
PubMed: Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
PubMed: Typification of cider brandy on the basis of cider used in its manufacture.
PubMed: Volatile constituents of fermented sugar baits and their attraction to lepidopteran species.
PubMed: Aroma volatility from aqueous sucrose solutions at low and subzero temperatures.
PubMed: Tequila volatile characterization and ethyl ester determination by solid phase microextraction gas chromatography/mass spectrometry analysis.
PubMed: Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
PubMed: Composition of the essential oil of Mentha microphylla from the Gennargentu Mountains (Sardinia, Italy).
PubMed: Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
PubMed: Analysis of volatile compounds of tapereb√° (Spondias mombin L.) and caj√° (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME).
PubMed: Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.
PubMed: Influence of fatty acids on wine foaming.
PubMed: Volatile compounds in Hisp√°nico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.
PubMed: Use of inverse gas chromatography to determine thermodynamic parameters of aroma-starch interactions.
PubMed: Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
PubMed: The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
PubMed: Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction.
PubMed: Modeling the partition of volatile aroma compounds from a cloud emulsion.
PubMed: Volatile compounds of selected strawberry varieties analyzed by purge-and-trap headspace GC-MS.
PubMed: Competitive binding of aroma compounds by beta-cyclodextrin.
PubMed: Food aroma partition between packaging materials and fatty food simulants.
PubMed: Volatile release from an emulsion: headspace and in-mouth studies.
PubMed: Influence of Different Oxygen and Carbon Dioxide Concentrations during Storage on Production of Volatile Compounds by Starking Delicious Apples.
PubMed: Formation of biocompatible reversed micellar systems using phospholipids.
PubMed: Stannyl radical-mediated cleavage of pi-deficient heterocyclic sulfones. Synthesis Of alpha-fluoro esters
PubMed: Synthesis, characterization, biodegradation, and drug delivery application of biodegradable lactic/glycolic acid polymers: I. Synthesis and characterization.
PubMed: Odour-impact compounds of Gorgonzola cheese.
PubMed: Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.
PubMed: Effect of sorbed oil on food aroma loss through packaging materials.
PubMed: Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system.
PubMed: Coating of hydroxyapatite on porous alumina substrate through a thermal decomposition method.
PubMed: Alcohol inhibition and specificity studies of lipase B from candida antarctica in organic solvents
PubMed: Study of aroma scalping through thermosealable polymers used in food packaging by inverse gas chromatography.
PubMed: Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae.
PubMed: A four-component attractant for the mexican fruit fly,Anastrepha ludens (Diptera: Tephritidae), from host fruit.
PubMed: A novel attractant for Mexican fruit fly,Anastrepha ludens, from fermented host fruit.
PubMed: Ester components of aggregation pheromone ofDrosophila virilis (Diptera: Drosophilidae).
PubMed: Anticonvulsant activity of intracerebroventricularly administered valproate and valproate analogues. A dose-dependent correlation with changes in brain aspartate and GABA levels in DBA/2 mice.
PubMed: Oxidative metabolism of 4-aminobutyrate by rat brain mitochondria: inhibition by branched-chain fatty acid.
PubMed: Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures.
Synonyms   Articles   Notes   Search   Top
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Similar Items: note
allyl hexanoate
allyl thiohexanoate
amyl hexanoate
isoamyl hexanoate
para-anisyl hexanoate
benzyl hexanoate
butyl hexanoate
isobutyl hexanoate
sec-butyl hexanoate
cinnamyl hexanoate
citronellyl hexanoate
meta-cresyl hexanoate
para-cresyl hexanoate
cyclohexyl hexanoate
decyl hexanoate
dimethyl benzyl carbinyl hexanoate
ethyl 2-acetyl hexanoate
furfuryl hexanoate
geranyl hexanoate
heptyl hexanoate
sec-heptyl hexanoate
(E)-3-hexen-1-yl hexanoate
(E)-2-hexen-1-yl hexanoate
(Z)-3-hexen-1-yl hexanoate
hexyl hexanoate
linalyl hexanoate
menthyl hexanoate
3-mercaptohexyl hexanoate
2-methyl butyl hexanoate
methyl hexanoate
methyl thiohexanoate
neryl hexanoate
octyl hexanoate
(Z)-2-penten-1-yl hexanoate
phenethyl hexanoate
3-phenyl propyl hexanoate
prenyl hexanoate
propyl hexanoate
isopropyl hexanoate
sulfuryl hexanoate
Soluble in:
 fixed oils
 water, 308.7 mg/L @ 25 °C (est)
 propylene glycol
 water, 629 mg/L @ 25 °C (exp)
Insoluble in:
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