ethyl hexanoate
Notes:
Modern fruity floral bases for topnotes.
  • A.C.S. International
    • A.C.S. International, Inc.
      European Aroma Chemicals
      Production • Distribution • Sourcing • Logistics • Consulting
      Our hybrid business model, combining manufacturing with sourcing and exclusive distribution agreements, results in a superior level of purchasing power that when added to our global warehouse network with locations near all major flavor and fragrance industry compounding centers around the globe, make A.C.S. International your one-stop sourcing partner.
      US Email:North American Customer Care portal
      Email:Lee Beuk (Global Sales)
      US Email:Claude deLorraine (USA Sales)
      Voice:+1-732-383-7205
      Fax:+1-732-383-7307
      Lee Beuk Skype Skype
      Product(s):
      75024 Ethyl Caproate
       
  • 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
      Product(s):
      ETHYL HEXANOATE NATURAL
      ETHYL HEXANOATE (EU NAT)
       
  • 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
      Product(s):
      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
      Product(s):
      Ethyl Caproate
       
  • Elan Inc.
  • Fleurchem
    • Fleurchem, Inc.
      Have A Flavorful Day
      A leading global manufacturer and supplier of ingredients for Flavors, Fragrances, AromaTherapy, Foods, Beverages, Personal Care Products, and other uses.
      Operating out of the 200,000 sq. ft., former Hercules/PFW facility in Middletown, NY; Fleurchem produces a full range of natural isolates, synthetic chemicals & specialities, essential oils and flavors. Additionally, the company performs toll manufacturing, as well as custom chemical synthesis for a wide range of clients.
      Email:Information
      US Voice:845-341-2100
      US Fax:845-341-2121
      Product(s):
      ethyl caproate natural
      ethyl caproate
       
  • H. Interdonati, Inc.
    • H. Interdonati, Inc.
      Innovative products
      Because your flavors and fragrances are only as good as their source "Since 1952"
      H. Interdonati, Inc. began in 1952 with the tradition of delivering quality pharmaceuticals and fine chemical ingredients at competitive prices. The mission was simple: To provide the most reliable, personal service in the industry.
      Email:Info
      US Email:Info
      Email:Sales
      US Email:Andrew Interdonati (Sales)
      Voice:800 367-6617
      Fax:631 367-6626
      Product(s):
      Ethyl hexanoate Natural, Kosher
       
  • Indukern F&F
  • Kunshan Sainty
    • Kunshan Sainty Y.J.Y.Corp.,Ltd.
      Developer, manufacturer and marketer of high quanlity fragrance and flavor ingredients
      High quanlity fragrance and flavor ingredients.
      Kunshan Sainty Y.J.Y. Co., Ltd., founded in 2003, is located in Kunshan, a well-known fragrance and flavor city. Our company is a developer, manufacturer and marketer of high quanlity fragrance and flavor ingredients. Our specialities are the natural raw materials with the American Natural Standard. Our R&D and Quality Control teams, our Sales and Marketing departments and our production facilities all follow a customer needs based servicee philosophy. Over the years, our company has gained the reputation of one of the most reliable source of all kind of fragrance and flavor ingredients. Our company is proud to have built our business based on longstanding and trusted partnerships with marekt leading brands.
      Email:Info
      Email:Fu Qing Feng
      Voice:0086-512-55210607
      Fax:0086-512-57363080
      Product(s):
      KYJY2061 Ethyl Hexanoate, Natural
       
  • Lesaffre/SAFISIS
    • Lesaffre Yeast Corporation/SAFISIS
      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:Rebecca Riley
      Voice:+33 (0)5.58.41.41.51
      Fax:+33 (0)5.58.41.21.04
      US Voice:414-615-4015
      US Fax:414-615-4003
      Product(s):
      Ethyl hexanoate Natural (EU,US), Kosher & Halal
       
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email:Info
      Voice:34 93 379 38 49
      Fax:34 93 370 65 04
      Product(s):
      ETHYL CAPROATE
      ETHYL CAPROATE 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
      Product(s):
      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
      Products List:View
      Product(s):
      Ethyl Caproate

      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
      Product(s):
      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:Kristina Streva
      Voice:+44(0) 208 532 1022
      Fax:+44(0) 208 532 1023
      US Voice:201-784-6100
      US Fax:201-784-8566
      Product(s):
      Ethyl Caproate Natural
       
  • Robertet
  • SAFC Global
    • SAFC
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email:Information
      US Email:Sales
      US Voice:800-244-1173
      US Fax:800-368-4661
      Product(s):
      W243906 Ethyl hexanoate ≥98%, FCC, Kosher, FG
      MSDS
      W243914 Ethyl hexanoate natural ≥98%, Halal, FCC, Kosher, FG
      MSDS
       
  • 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
      Product(s):
      ETHYL CAPROATE FCC
       
  • 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
      Sales0512-57995626
      Sales0512-57570299
      Product(s):
      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
      Product(s):
      611089 Ethyl caproate

      Useful in: brown others, dairy, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
       
       
  • 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
      Product(s):
      Ethyl Caproate
      MSDS
       
  • Treatt
    • Treatt PLC
      Full Range of Naturals
      World-leading, independent ingredients supplier to the flavour and fragrance industries.
      We are proud of our heritage in trading essential oils. Our founder Richard Court Treatt's charismatic and personable approach still embodies the spirit of Treatt today.
      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
      Product(s):
      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 EC Number:204-640-3
FDA UNII:FLO6YR1SHT
Beilstein Number:1701293
MDL:MFCD00009511
FEMA Number:2439
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)
EU SANCO Food Flavourings:09.060  ethyl hexanoate

FEMA Number:2439  ethyl hexanoate
FDA Mainterm: ETHYL HEXANOATE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
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
Odor Description:
at 1.00 % in dipropylene glycol. 
sweet fruity pineapple waxy green banana
Luebke, William tgsc, (1990)
Odor sample from:Northwestern Flavors Inc.
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)
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
Suppliers:
A.C.S. International
Ethyl Caproate
Advanced Biotech
ETHYL CAPROATE NATURAL
98% min.
Odor: Banana, Pineapple
Alfrebro
ETHYL HEXANOATE (EU NAT)
Odor: Powerful, Fruity, Wine
Alfrebro
ETHYL HEXANOATE NATURAL
Odor: Powerful, Fruity, Wine
Astral Extracts
Ethyl Caproate
Aurochemicals
ETHYL HEXANOATE, Natural
Axxence Aromatic
ETHYL HEXANOATE (CAPROATE), Natural
Kosher
Bell Flavors & Fragrances
Natural Ethyl Caproate
Berjé
Ethyl Caproate
CG Herbals
Ethyl Caproate
Charkit Chemical
ETHYL HEXANOATE
Citrus and Allied Essences
Ethyl Caproate FCC
Market Report
Creatingperfume.com
ETHYL CAPROATE 50
Odor: Powerful sweet fruity, winy, rum, apple, banana, with a slightly floral undertone
Elan Inc.
ETHYL CAPROATE
(natural), Kosher
Elan Inc.
ETHYL CAPROATE
FCC, Kosher
Ernesto Ventós
ETHYL HEXANOATE NATURAL FIRMENICH 919525
Odor: FRUITY,WINE,APPLE,BANANA,PINEAPPLE
Ernesto Ventós
ETHYL HEXANOATE
Odor: STRONG, PINEAPPLE, BANANA-LIKE
Flavor: FRUITY, STRAWBERRY, SWEET, PINEAPPLE
ExtraSynthese
Caproic acid ethylester (GC) ≥98%
For experimental / research use only.
Fleurchem
ethyl caproate natural
Fleurchem
ethyl caproate
Frutarom
ethyl caproate (natural)
Frutarom
ethyl caproate
Frutarom
ETHYL HEXANOATE (ETHYL 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
Frutarom
NATURAL ETHYL HEXANOATE
≥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
Indukern F&F
ETHYL CAPROATE NATURAL
Odor: SWEET, APPLE, WINE, BANANA
Indukern F&F
ETHYL CAPROATE
Odor: SWEET, APPLE, WINE, BANANA
Kunshan Sainty
Ethyl Hexanoate, Natural
Lesaffre/SAFISIS
Ethyl hexanoate
Natural (EU,US), Kosher & Halal
Odor: pineapple, pear
Lluch Essence
ETHYL CAPROATE NATURAL
Lluch Essence
ETHYL CAPROATE
M&U International
ETHYL HEXANOATE, Kosher
M&U International
NAT.ETHYL HEXANOATE, Kosher
Mane
ethyl caproate
Miltitz Aromatics
ETHYL CAPROATE FCC
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.
Moellhausen
ETHYL HEXANOATE
Nature-identical
Odor: floreal, fruity, apple, banana, pineapple
Flavor: fruity, tropical fruits, rum note, waxy
Mooreganics
Ethyl Caproate (Hexanoate) Natural
(Organic Compliant)
Odor: POWERFUL, FRUITY, WINE-LIKE APPLE, BANANA, BRANDY
Natural Advantage
Ethyl Caproate
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
ETHYL CAPROATE FCC, Kosher
Penta International
ETHYL CAPROATE NATURAL, Kosher
Phoenix Aromas & Essential Oils
Ethyl Caproate Natural
Reincke & Fichtner
Ethyl Hexanoate natural
Reincke & Fichtner
Ethyl Hexanoate
Robertet
ETHYL HEXANOATE (CAPROATE)
Pure & Nat (EU)
Crops calendar
SAFC Global
Ethyl hexanoate natural
≥98%, Halal, FCC, Kosher, FG
Odor: apple; banana; pineapple; wine-like
SAFC Global
Ethyl hexanoate
≥98%, FCC, Kosher, FG
Odor: apple; banana; pineapple; wine-like
Silverline Chemicals
Ethyl Caproate
SRS Aromatics
ETHYL CAPROATE FCC
Sunaux International
Ethyl Hexanoate
Sunaux International
nat.Ethyl Hexanoate
Symrise
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.
Taytonn
Ethyl Caproate
Odor: Floral, Fruity, Wine
Taytonn
Natural Ethyl Hexanoate
Odor: Fruity, Green, Sweet
The John D. Walsh Company
Ethyl Caproate
Treatt
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
ETHYL CAPROATE Natural
Wujiang CIYUN Flavor & Fragrance
Ethyl Hexanoate ≥ 99.0%, Natural
Wujiang CIYUN Flavor & Fragrance
Ethyl Hexanoate ≥99.0%
Synonyms   Articles   Notes   Search   Top
Safety Information:
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
 
Pictogram
 
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.
Recommendation for ethyl hexanoate flavor usage levels up to:
  30.0000 ppm in the finished product.
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
page or 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)
page or 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
page or 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
page or pdf
EPI System:View
Chemicalize.org:Calculate predicted properties
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
National Toxicology Program:Search
EPA Substance Registry Services (TSCA):123-66-0
EPA ACToR:Toxicology Data
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:1
 ethyl hexanoate
DTP/NCI:8882
Chemidplus:0000123660
RTECS:MO7735000 for cas# 123-66-0
Synonyms   Articles   Notes   Search   Top
References:
 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 Floral: 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
Export Tariff Code:2915.90.0000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
isoamyl butyrateFL/FR
alpha-amyl cinnamaldehydeFL/FR
isoamyl isovalerateFL/FR
para-anisaldehydeFL/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
 cardamom seed oilFL/FR
 citralFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
gamma-decalactoneFL/FR
 decanolFL/FR
 diethyl malonateFL/FR
 dihydromyrcenolFL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
 ethyl acetoacetateFL/FR
 ethyl butyrateFL/FR
 ethyl cinnamateFL/FR
 ethyl heptanoateFL/FR
 floral pyranolFR
 geraniolFL/FR
 green acetateFR
(Z)-3-hexen-1-yl acetateFL/FR
 hexyl 2-methyl butyrateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 leerallFR
laevo-linaloolFL/FR
 linalool oxideFL/FR
 melon heptenalFL/FR
 methyl dihydrojasmonateFL/FR
2-methyl undecanal (aldehyde C-12 mna)FL/FR
beta-naphthyl ethyl etherFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
 nonanolFL/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
 santallFR
 styralyl acetateFL/FR
alpha-terpineolFL/FR
alpha-terpinyl acetateFL/FR
 tetrahydrolinaloolFL/FR
para-tolualdehydeFL/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:
 appleFR
 apple greenFR
 bananaFR
 beerFL
 butterFR
 cognacFR
 diffusion 
 fruitFR
 grapeFR
 herbalFR
 kiwiFR
 oakmoss mousse de chene mossFR
 papayaFR
 pearFR
 pineappleFR
 roseFR
 saffronFR
 strawberryFR
 valerianFL/FR
 wineFR
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Natural Occurrence in: note
 ananas sativus fruit
GRIN Trop Picture
 apple
 apple juice
GRIN Trop Picture
 banana
 beer
 bread
 butter
 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
 cocoa
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
 mutton
 orange juice
GRIN Trop Picture
 osmanthus absolute @ 0.004%
Data  GC  GRIN Trop Picture
 pineapple
 plum
 rum
 star fruit oil cuba @ 0.10%
Data  GC  GRIN Trop Picture
 strawberry
GRIN Trop Picture
 tea
 tomato
 wine
 cheese @ 164.00 ± 63 µg%
Data  GC 
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Synonyms:
 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
 ethylcaproate
 ethylhexanoate
 hexanoic acid ethyl ester
Synonyms   Articles   Notes   Search   Top
Articles:
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:
 alcohol
 fixed oils
 water, 308.7 mg/L @ 25 °C (est)
 propylene glycol
 water, 629 mg/L @ 25 °C (exp)
Insoluble in:
 glycerin
 water
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