123-66-0 | Hexanoic acid, ethyl ester

Packsize	Purity	Availability	Price	Discounted Price
25g	>99%(GC)	in stock	$24.00	$17.00

Description

• Catalog Number: AA25607
• Chemical Name: Hexanoic acid, ethyl ester
• CAS Number: 123-66-0
• Molecular Formula: C8H16O2
• Molecular Weight: 144.2114
• MDL Number: MFCD00009511
• SMILES: CCCCCC(=O)OCC
• NSC Number: 8882

Computed Properties

• Complexity: 89.3
• Covalently-Bonded Unit Count: 1
• Heavy Atom Count: 10
• Hydrogen Bond Acceptor Count: 2
• Rotatable Bond Count: 6
• XLogP3: 2.4

Literature

• High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

  Food microbiology 20130201

• Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.

  Food chemistry 20121215

• Identification and field evaluation of pear fruit volatiles attractive to the oriental fruit moth, Cydia molesta.

  Journal of chemical ecology 20120801

• Structural transitions in cholesterol-based wormlike micelles induced by encapsulating alkyl ester oils with varying architecture.

  Journal of colloid and interface science 20120715

• Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.

  Journal of agricultural and food chemistry 20120620

• What reaches the antenna? How to calibrate odor flux and ligand-receptor affinities.

  Chemical senses 20120601

• Isolation and identification of host cues from mango, Mangifera indica, that attract gravid female oriental fruit fly, Bactrocera dorsalis.

  Journal of chemical ecology 20120401

• Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.

  Journal of agricultural and food chemistry 20120321

• Genetic variation in odorant receptors contributes to variation in olfactory behavior in a natural population of Drosophila melanogaster.

  Chemical senses 20120301

• Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.

  Journal of chromatography. A 20120224

• Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.

  Chemical senses 20120201

• 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.

  Bioscience, biotechnology, and biochemistry 20120101

• Biodiversity of indigenous Saccharomyces populations from old wineries of south-eastern Sicily (Italy): preservation and economic potential.

  PloS one 20120101

• An electronic nose based on coated piezoelectric quartz crystals to certify ewes' cheese and to discriminate between cheese varieties.

  Sensors (Basel, Switzerland) 20120101

• Aroma volatile compounds from two fresh pineapple varieties in China.

  International journal of molecular sciences 20120101

• Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.

  Journal of agricultural and food chemistry 20111214

• Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.

  FEMS yeast research 20111101

• 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.

  Journal of chromatography. A 20111028

• A natural polymorphism alters odour and DEET sensitivity in an insect odorant receptor.

  Nature 20111027

• Volatile compounds responsible for aroma of Jutrzenka liquer wine.

  Journal of chromatography. A 20111021

• Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control.

  Journal of chromatography. A 20111021

• Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.

  Journal of chromatography. B, Analytical technologies in the biomedical and life sciences 20110801

• Characteristic aroma compounds from different pineapple parts.

  Molecules (Basel, Switzerland) 20110620

• Characterization of odor-active compounds in guava wine.

  Journal of agricultural and food chemistry 20110511

• Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

  Journal of agricultural and food chemistry 20110511

• Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.

  Journal of agricultural and food chemistry 20110511

• Phosphorylation via PKC Regulates the Function of the Drosophila Odorant Co-Receptor.

  Frontiers in cellular neuroscience 20110101

• Encapsulation of hydrophobic aroma in whey protein nanoparticles.

  Journal of microencapsulation 20110101

• Earthworms use odor cues to locate and feed on microorganisms in soil.

  PloS one 20110101

• Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits.

  PloS one 20110101

• Electronic noses and tongues: applications for the food and pharmaceutical industries.

  Sensors (Basel, Switzerland) 20110101

• Combinatorial polymer electrospun matrices promote physiologically-relevant cardiomyogenic stem cell differentiation.

  PloS one 20110101

• Determination of volatile compounds in apple pomace by stir bar sorptive extraction and gas chromatography-mass spectrometry (SBSE-GC-MS).

  Journal of food science 20110101

• Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.

  Molecules (Basel, Switzerland) 20101210

• The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.

  Journal of bioscience and bioengineering 20101201

• Integrating heterogeneous odor response data into a common response model: A DoOR to the complete olfactome.

  Chemical senses 20100901

• Enzymatic reactions and synthesis of n-butyl caproate: esterification, transesterification and aminolysis using a recombinant lipase from Geobacillus thermoleovorans CCR11.

  Environmental technology 20100901

• Odorant receptor from the southern house mosquito narrowly tuned to the oviposition attractant skatole.

  Journal of chemical ecology 20100801

• Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.

  Applied microbiology and biotechnology 20100701

• Reversible inhibitory effects of saturated and unsaturated alkyl esters on the carboxylesterases activity in rat intestine.

  Lipids 20100701

• Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.

  Journal of the science of food and agriculture 20100601

• Display of Candida antarctica lipase B on Pichia pastoris and its application to flavor ester synthesis.

  Applied microbiology and biotechnology 20100501

• Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).

  Journal of agricultural and food chemistry 20100428

• Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.

  Journal of agricultural and food chemistry 20100224

• Honeybees learn odour mixtures via a selection of key odorants.

  PloS one 20100101

• Acaricidal activity of eugenol based compounds against scabies mites.

  PloS one 20100101

• Odorant-binding proteins of the malaria mosquito Anopheles funestus sensu stricto.

  PloS one 20100101

• Classification of wines from five Spanish origin denominations by aromatic compound analysis.

  Journal of AOAC International 20100101

• Field evaluation of potential fruit-derived lures for Anastrepha obliqua (Diptera: Tephritidae).

  Journal of economic entomology 20091201

• Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria.

  Journal of agricultural and food chemistry 20091125

• Salt and aroma compound release in model cheeses in relation to their mobility.

  Journal of agricultural and food chemistry 20091111

• Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene.

  Journal of agricultural and food chemistry 20091014

• Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.

  Journal of agricultural and food chemistry 20090610

• Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.

  Journal of separation science 20090601

• Examples of perceptive interactions involved in specific 'red-' and 'black-berry' aromas in red wines.

  Journal of agricultural and food chemistry 20090513

• Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.

  Journal of agricultural and food chemistry 20090114

• [Study on vibrational spectra of ethyl hexanoate molecule].

  Guang pu xue yu guang pu fen xi = Guang pu 20080901

• Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).

  Journal of agricultural and food chemistry 20080723

• Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.

  Journal of agricultural and food chemistry 20080723

• 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.

  Journal of chromatography. A 20080627

• Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

  International journal of food microbiology 20080610

• Aroma barrier properties of sodium caseinate-based films.

  Biomacromolecules 20080501

• [Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].

  Sheng wu gong cheng xue bao = Chinese journal of biotechnology 20080401

• Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages.

  Analytica chimica acta 20080218

• Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics.

  Analytical and bioanalytical chemistry 20080201

• Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.

  Chemical senses 20080201

• Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.

  Journal of dairy science 20080201

• Linking gene regulation and the exo-metabolome: a comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast.

  BMC genomics 20080101

• Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.

  Journal of agricultural and food chemistry 20071114

• Diffusion of aroma compounds in stirred yogurts with different complex viscosities.

  Journal of agricultural and food chemistry 20071017

• Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.

  Journal of food science 20070901

• Impact of destroying the structure of model gels on volatile release.

  Journal of agricultural and food chemistry 20070822

• Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.

  Journal of food science 20070601

• 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.

  Journal of chromatography. A 20070525

• Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.

  Journal of agricultural and food chemistry 20070502

• Synthetic activity enhancement of membrane-bound lipase from Rhizopus chinensis by pretreatment with isooctane.

  Bioprocess and biosystems engineering 20070501

• Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.

  Journal of agricultural and food chemistry 20070418

• Characterization of hydrophobic flavor release profile in oil-in-water emulsions.

  Journal of food science 20070301

• Tracer aroma compound transfer from a solid and complex-flavored food matrix packed in treated papers or plastic packaging film.

  Journal of agricultural and food chemistry 20070221

• The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.

  Journal of applied microbiology 20070201

• Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).

  Journal of genetics and genomics = Yi chuan xue bao 20070201

• The molecular receptive range of an olfactory receptor in vivo (Drosophila melanogaster Or22a).

  Journal of neurobiology 20061201

• Effect of copper on the volatility of aroma compounds in a model mouth system.

  Journal of agricultural and food chemistry 20061129

• Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.

  Journal of agricultural and food chemistry 20061115

• Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño.

  Journal of industrial microbiology & biotechnology 20061101

• Female-biased attraction of Oriental fruit fly, bactrocera dorsalis (Hendel), to a blend of host fruit volatiles from Terminalia catappa L.

  Journal of chemical ecology 20061101

• Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.

  Journal of agricultural and food chemistry 20060920

• The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.

  Yeast (Chichester, England) 20060715

• Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.

  Journal of agricultural and food chemistry 20060531

• Characterization of aroma compounds of chinese 'Wuliangye' and 'Jiannanchun' liquors by aroma extract dilution analysis.

  Journal of agricultural and food chemistry 20060405

• Production of natural fruity aroma by Geotrichum candidum.

  Applied biochemistry and biotechnology 20060301

• A new potential attractant for Anastrepha obliqua from Spondias mombin fruits.

  Journal of chemical ecology 20060201

• Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis.

  Journal of agricultural and food chemistry 20060125

• Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese 'Yanghe Daqu' liquors.

  Journal of agricultural and food chemistry 20051005

• Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.

  Journal of food protection 20050701

• Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.

  Annali di chimica 20050601

• Biochemical characterization of recombinant acetyl xylan esterase from Aspergillus awamori expressed in Pichia pastoris: mutational analysis of catalytic residues.

  Biochimica et biophysica acta 20050520

• On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system.

  Talanta 20050315

• Volatile constituents of fermented sugar baits and their attraction to lepidopteran species.

  Journal of agricultural and food chemistry 20050223

• Aroma volatility from aqueous sucrose solutions at low and subzero temperatures.

  Journal of agricultural and food chemistry 20041117

• Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity.

  Journal of agricultural and food chemistry 20041020

• Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.

  Journal of agricultural and food chemistry 20041006

• Tequila volatile characterization and ethyl ester determination by solid phase microextraction gas chromatography/mass spectrometry analysis.

  Journal of agricultural and food chemistry 20040908

• Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.

  Journal of agricultural and food chemistry 20040811

• Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.

  Journal of agricultural and food chemistry 20040714

• Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage.

  Journal of agricultural and food chemistry 20040519

• Flavor release from iota-carrageenan matrices: a kinetic approach.

  Journal of agricultural and food chemistry 20040324

• 1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.

  Journal of agricultural and food chemistry 20040211

• Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake.

  Bioscience, biotechnology, and biochemistry 20040101

• On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of pineapple (Ananas comosus L. Merr.) volatiles.

  Journal of agricultural and food chemistry 20031231

• Composition of the essential oil of Mentha microphylla from the Gennargentu Mountains (Sardinia, Italy).

  Journal of agricultural and food chemistry 20030604

• 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.

  Journal of agricultural and food chemistry 20030326

• Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.

  Journal of dairy science 20030301

• Analysis of volatile compounds of taperebá (Spondias mombin L.) and cajá (Spondias mombin L.) by simultaneous distillation and extraction (SDE) and solid phase microextraction (SPME).

  Journal of agricultural and food chemistry 20030226

• Behavior of flavor compounds in model food systems: a thermodynamic study.

  Journal of agricultural and food chemistry 20030226

• Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.

  Bioscience, biotechnology, and biochemistry 20030201

• Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia l. Rich).

  Journal of chromatography. A 20030124

• Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.

  Journal of agricultural and food chemistry 20030101

• Increased ethyl caproate production by inositol limitation in Saccharomyces cerevisiae.

  Journal of bioscience and bioengineering 20030101

• Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin.

  Journal of agricultural and food chemistry 20021204

• Influence of fatty acids on wine foaming.

  Journal of agricultural and food chemistry 20021120

• Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.

  Journal of agricultural and food chemistry 20021106

• Use of inverse gas chromatography to determine thermodynamic parameters of aroma-starch interactions.

  Journal of chromatography. A 20020906

• Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.

  Journal of dairy science 20020601

• Modeling the partition of volatile aroma compounds from a cloud emulsion.

  Journal of agricultural and food chemistry 20020327

• 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.

  Journal of agricultural and food chemistry 20020313

• Volatile compounds of selected strawberry varieties analyzed by purge-and-trap headspace GC-MS.

  Journal of agricultural and food chemistry 20020227

• Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction.

  Food additives and contaminants 20020101

• The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.

  Journal of applied microbiology 20020101

• Competitive binding of aroma compounds by beta-cyclodextrin.

  Journal of agricultural and food chemistry 20011201

• 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.

  Journal of agricultural and food chemistry 20011101

• Food aroma partition between packaging materials and fatty food simulants.

  Food additives and contaminants 20010701

• Genetic and biochemical characterization of a novel monoterpene epsilon-lactone hydrolase from Rhodococcus erythropolis DCL14.

  Applied and environmental microbiology 20010201

• Volatile release from an emulsion: headspace and in-mouth studies.

  Journal of agricultural and food chemistry 20010201

• Detection of a point mutation in FAS2 gene of sake yeast strains by allele-specific PCR amplification.

  Journal of bioscience and bioengineering 20010101