Ethylenantat Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S37/39:Bei der Arbeit geeignete Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
Beschreibung
Ethyl heptanoate is the ester resulting from the condensation of heptanoic acid and ethanol. It is used in the flavor industry because of its odor that is similar to grape.
Chemische Eigenschaften
Ethyl Heptanoate is a clear colorless liquid that has a fruity odor reminiscent of cognac with a corresponding taste. It has been also reported to have a winy-brandy odor. It is found in fruits and alcoholic beverages and is used in appropriate aroma compositions. It is used as a flavor ingredient in foods.
Occurrence
Reported found in apple, tangerine peel, grape, pineapple, strawberry, peas, hops beer, apricot, Vitis labrusca,
cheeses, butter, milk, beer, cognac, brandy, whiskey, rum, grape wines, cocoa, filberts, olive, passion fruit, plums, corn oil and
nectarines.
Verwenden
Ethyl heptanoate was used in a nickel nanoparticles-catalysed, transfer hydrogenation of olefins.
Definition
ChEBI: Ethyl heptanoate is the fatty acid ethyl ester of heptanoic acid. It has a role as a metabolite. It is functionally related to a heptanoic acid.
synthetische
By esterification of heptoic acid; by reacting the silver salt of the acid with ethyl-iodide or with ethyl alcohol in the presence of mineral acids.
Allgemeine Beschreibung
Ethyl heptanoate, an aroma compound, was released from a series of sodium caseinate-stabilized, n-eicosane emulsions during the investigation of solid and liquid lipid droplet concentration.
Sicherheitsprofil
Low toxicity by
ingestion and skin contact. Flammable liquid
when exposed to heat, sparks, or flame.
When heated to decomposition it emits
acrid smoke and irritating fumes.
Einzelnachweise
[1] George A. Burdock, Fenaroli's Handbook of Flavor Ingredients, Sixth Edition, 2010
[2] Fenaroli's Handbook of Flavor
[3] Common Fragrance And Flavor Materials
[4] Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
[5] RIFM fragrance ingredient safety assessment, ethyl heptanoate, CAS Registry Number 106-30-9.
Ethylenantat Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
