Ethyl hexanoate

Structural formula
General
Surname	Ethyl hexanoate
other names	Ethyl hexanoate; Ethyl caproate; Ethyl caproate;
Molecular formula	C 8 H 16 O 2
Brief description	colorless liquid with a fruity odor
External identifiers / databases
EC number	204-640-3
ECHA InfoCard	100.004.220
PubChem	31265
Wikidata	Q905406
properties
Molar mass	144.22 g mol −1
Physical state	liquid
density	0.87 g cm −3
Melting point	−67 ° C
boiling point	168 ° C
Vapor pressure	2.22 hPa (30 ° C)
solubility	almost insoluble in water (0.63 g l −1 at 20 ° C)
Refractive index	1.407 (20 ° C)
safety instructions
GHS labeling of hazardous substances Caution
H and P phrases	H: 226
	P: 210
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

Ethyl hexanoate , also called ethyl hexanoate , belongs to the group of fruit esters and is the product of the esterification of caproic acid and ethanol .

Occurrence

Ethyl hexanoate is formed u. a. in fermentation processes and so z. B. in beer , wine and fruit juices made from citrus fruits.

properties

Ethyl hexanoate is a colorless, flammable liquid with a mild wine odor. It dissolves only slightly in water, but it dissolves well in oils, ethanol and diethyl ether .

use

Like most esters , ethyl hexanoate has a fruity scent with a mild wine aroma and is used for many natural aromas in various foods (e.g. apple, banana and rum aroma).

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h Entry on ethyl hexanoate in the GESTIS substance database of the IFA , accessed on February 1, 2016(JavaScript required) .
↑ Data sheet Ethyl hexanoate from Sigma-Aldrich , accessed on May 25, 2011 ( PDF ).
↑ Shuang-Yan Han, Zhi-You Pan, Deng-Feng Huang, Mitsuyoshi Ueda, Xiao-Ning Wang, Ying Lin: Highly efficient synthesis of ethyl hexanoate catalyzed by CALB-displaying Saccharomyces cerevisiae whole-cells in non-aqueous phase. In: Journal of Molecular Catalysis B: Enzymatic. Volume 59, No. 1-3, July 2009, pp. 168-172, doi: 10.1016 / j.molcatb.2009.02.007 .
↑ Markus Herrmann: Origin and influence of flavoring substances that determine quality in the production of wheat beer. Dissertation TU Munich, 2008, urn : nbn: de: bvb: 91-diss20051124-1257375787 .
^ ^A ^b ^c Richard J. Lewis, Richard J. Lewis (Sr.): Food additives handbook. Springer, 1989, ISBN 0-442-20508-2 , p. 201
↑ David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 89th edition. (Internet version: 2009), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-244.

[GESTIS-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h Entry on ethyl hexanoate in the GESTIS substance database of the IFA , accessed on February 1, 2016(JavaScript required) .

[Sigma-2] Data sheet Ethyl hexanoate from Sigma-Aldrich , accessed on May 25, 2011 ( PDF ).

[3] Shuang-Yan Han, Zhi-You Pan, Deng-Feng Huang, Mitsuyoshi Ueda, Xiao-Ning Wang, Ying Lin: Highly efficient synthesis of ethyl hexanoate catalyzed by CALB-displaying Saccharomyces cerevisiae whole-cells in non-aqueous phase. In: Journal of Molecular Catalysis B: Enzymatic. Volume 59, No. 1-3, July 2009, pp. 168-172, doi: 10.1016 / j.molcatb.2009.02.007 .

[4] Markus Herrmann: Origin and influence of flavoring substances that determine quality in the production of wheat beer. Dissertation TU Munich, 2008, urn : nbn: de: bvb: 91-diss20051124-1257375787 .

[fah-5] A ^b ^c Richard J. Lewis, Richard J. Lewis (Sr.): Food additives handbook. Springer, 1989, ISBN 0-442-20508-2 , p. 201

[CRCHandbook-6] David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 89th edition. (Internet version: 2009), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-244.