| Identification | Back Directory | [Name]
HEXYL ISOVALERATE STANDARD FOR GC | [CAS]
10032-13-0 | [Synonyms]
Hexylisovalerat
HEXYLISOVALERIANAT
n-Hexyl iso-valerate
n-hexylisopentanoate
1-Hexanol isovalerate
hexyl 3-methylbutyrate
isovalericacid,hexylester
Hexyl isovalerate(kosher)
HEXYL ISOVALERATE, NATURAL
HEXYL 3-METHYLBUTANOATE 99+%
3-methylbutyricacidhexylester
3-methyl-butanoicacihexylester
Hexyl 2-methylbutyrate >=99.0%
Butanoicacid,3-methyl-,hexylester
Natural Hexyl 2-Methylbutyrate
3-Methylbutanoic acid, hexyl ester
Hexyl 2-methylbutyrate ISO >=99.0%
HEXYL ISOVALERATE STANDARD FOR GC
HEXYL ISOVALERATE STANDARD FOR GC USP/EP/BP | [EINECS(EC#)]
233-105-7 | [Molecular Formula]
C11H22O2 | [MDL Number]
MFCD00048883 | [MOL File]
10032-13-0.mol | [Molecular Weight]
186.291 |
| Hazard Information | Back Directory | [Description]
Hexyl isovalerate has an odor suggestive of unripe fruit. It is
mainly employed in perfumery (earthy and tobacco notes). May
be synthesized by esterification of n-hexanol with isovaleric acid.
| [Chemical Properties]
Hexyl isovalerate has an odor suggestive of unripe fruit; mainly employed in perfumery (earthy and tobacco notes)
| [Occurrence]
Reported found in banana, bell pepper, spearmint and other mint oils, cider, white wine, sparkling wine, yellow
passion friut, cherimoya, nectarines and lamb’s lettuce. | [Definition]
ChEBI: Hexyl 3-methylbutanoate is a fatty acid ester. | [Preparation]
By esterification of n-hexanol with isovaleric acid | [Taste threshold values]
Taste characteristics at 20 ppm: green, fruity, apple, meat with ripe, waxy pear nuances |
|
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jiliang chemicals
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http://www.jiliangchem.com |
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Sigma-Aldrich
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https://www.sigmaaldrich.cn |
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