Ethyl hexanoate

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Structural formula
Structural formula of ethyl hexanoate
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
CAS number 123-66-0
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
02 - Highly / extremely flammable

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

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