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About This Item
Quality Segment
assay
99%
form
liquid
refractive index
n20/D 1.405 (lit.)
bp
151 °C (lit.)
mp
−71 °C (lit.)
solubility
chloroform: soluble 100 mg/mL, clear
density
0.885 g/mL at 25 °C (lit.)
functional group
ester
SMILES string
CCCCCC(=O)OC
InChI
1S/C7H14O2/c1-3-4-5-6-7(8)9-2/h3-6H2,1-2H3
InChI key
NUKZAGXMHTUAFE-UHFFFAOYSA-N
General description
Application
- Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.: This study examines how the type of fat and the hydrophobic nature of aroma compounds, including methyl hexanoate, affect flavor release in food emulsions. The findings highlight the importance of molecular interactions in designing food products with optimized flavor profiles. (Relkin et al., 2004).
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
Storage Class
3 - Flammable liquids
wgk
WGK 3
flash_point_f
99.5 °F - closed cup
flash_point_c
37.5 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Listings
Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.
Group 4: Flammable liquids + Type 2 petroleums + Hazardous rank III + Water insoluble liquid
fsl
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