Other grades of this product :
| PENTYL HEXANOATE Basic information |
| PENTYL HEXANOATE Chemical Properties |
| Hazard Codes | Xi | | Risk Statements | 36/38-36/37/38 | | Safety Statements | 26-36 | | RIDADR | NA 1993 / PGIII | | WGK Germany | 2 | | RTECS | MO8421700 | | HS Code | 38220090 | | Toxicity | LD50 orl-rat: >5 g/kg FCTOD7 26,285,88 |
| PENTYL HEXANOATE Usage And Synthesis |
| Chemical Properties | Amyl hexanoate has a charcteristic fruit-like (banana, pineapple) aroma. | | Occurrence | Reported in fresh apple, apple juice, apricot (Prunus armeniaca L.), Vitis labrusca L., other Vitis species,
strawberry fruit, blue cheese, beer, rum, cider, white wine, soybean, yellow passion fruit juice, fresh plum, other varieties of mushroom, Chinese quince peel and other natural sources. | | Preparation | By esterification of hexanoic acid with n-amyl alcohol in benzene solution in the presence of p-toluenesulfonic acid.
| | Taste threshold values | Taste characteristics at 20 ppm: green, waxy, sweet and fruity with cognac-like notes. | | Synthesis Reference(s) | The Journal of Organic Chemistry, 35, p. 3167, 1970 DOI: 10.1021/jo00834a075 | | Safety Profile | Low toxicity by ingestion and skin contact. When heated to decomposition it emits acrid smoke and irritating vapors. |
| PENTYL HEXANOATE Preparation Products And Raw materials |
|
日本语
한국어
Français
Deutsch
España
Türkiye