Ethyl caproateCAS# 123-66-0 |
Quality Control & MSDS
Number of papers citing our products
Chemical structure
3D structure
| Cas No. | 123-66-0 | SDF | Download SDF |
| PubChem ID | 31265 | Appearance | Oil |
| Formula | C8H16O2 | M.Wt | 144.2 |
| Type of Compound | Miscellaneous | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | ethyl hexanoate | ||
| SMILES | CCCCCC(=O)OCC | ||
| Standard InChIKey | SHZIWNPUGXLXDT-UHFFFAOYSA-N | ||
| Standard InChI | InChI=1S/C8H16O2/c1-3-5-6-7-8(9)10-4-2/h3-7H2,1-2H3 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
From Chinese spirits
| Description | Ethyl caproate is the major ingredient generating the highly flavor in spirit. | |||||
Ethyl caproate Dilution Calculator
Ethyl caproate Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 6.9348 mL | 34.6741 mL | 69.3481 mL | 138.6963 mL | 173.3703 mL |
| 5 mM | 1.387 mL | 6.9348 mL | 13.8696 mL | 27.7393 mL | 34.6741 mL |
| 10 mM | 0.6935 mL | 3.4674 mL | 6.9348 mL | 13.8696 mL | 17.337 mL |
| 50 mM | 0.1387 mL | 0.6935 mL | 1.387 mL | 2.7739 mL | 3.4674 mL |
| 100 mM | 0.0693 mL | 0.3467 mL | 0.6935 mL | 1.387 mL | 1.7337 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms.[Pubmed:33097327]
Food Chem. 2020 Oct 16:128381.
The key aroma compounds of six commercially available dry-cured Spanish mackerel (Scomberomorus niphonius, DCSM) were identified using electronic nose (E-nose), gas chromatography-olfactometry (GC-O), and two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS). A total of 38-55 aroma compounds were identified, and 21-26 of them, which presented high flavor dilution factors based on aroma extract dilution analysis, were quantified. Lastly, 9-14 key aroma compounds with high odor-active value, including 3-methyl-1-butanal, octanal, 1-octen-3-ol, nonanal, cis-4-decenal, Ethyl caproate, (E)-2-octenal, (Z)-2-nonenal decanal, 3-methyl-1-butanol, 1-heptanol, 3-octanone, 2-octanol, and 6-methyl-5-hepten-2-one, were identified as the key aroma contributors in DCSM. Results also indicated that a longer dry-curing time would promote the generation of aroma compounds. The metabolism analysis implied that the auto-oxidation/oxidation of unsaturated fatty acids, such as oleic and linoleic acid, and the enzymatic degradation of l-leucine might be potential metabolic mechanisms.
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