| 货号 (SKU) | 包装规格 | 是否现货 | 价格 | 数量 |
|---|---|---|---|---|
| E105293-5ml |
5ml |
现货  |
|
| 别名 | 缬草酸乙酯,正戊酸乙酯 |
|---|---|
| 英文别名 | Pentanoic acid ethyl ester | Ethyl valerate, 99% | N-VALERIC ACID ETHYL ESTER [MI] | Ethyl valerate, analytical standard | 95R258T4P6 | Ethyl valerate, natural (US), >=98%, FG | NSC 8868 | EINECS 208-726-1 | NSC8868 | NSC-8868 | n-Valeric acid ethyl ester |
| 规格或纯度 | Standard for GC, ≥99.5%(GC) |
| 英文名称 | Ethyl valerate |
| 运输条件 | 常规运输 |
| 产品介绍 |
不溶于水，易溶于乙醇。 |
| 纯度 | ≥99.5%(GC) |
| 作用机制 | Action Type | target ID | Target Name | Target Type | Target Organism | Binding Site Name | 参考文献 |
|---|
| EC号 | 208-726-1 |
|---|---|
| 分子类型 | 小分子 |
| IIUPAC Name | ethyl pentanoate |
| INCHI | 1S/C7H14O2/c1-3-5-6-7(8)9-4-2/h3-6H2,1-2H3 |
| InChi Key | ICMAFTSLXCXHRK-UHFFFAOYSA-N |
| Smiles | CCCCC(=O)OCC |
| Isomeric SMILES | CCCCC(=O)OCC |
| UN Number | 3272 |
| 分子量 | 130.18 |
| Beilstein号 | 1744680 |
| Reaxy-Rn | 1744680 |
| Reaxys-RN link address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1744680&ln= |
| 溶解性 | 微溶于水。 |
|---|---|
| 密度 | 0.875 |
| 折光率 | 1.399-1.401 |
| 闪点(℉) | 93.2 °F |
| 闪点(℃) | 27℃ |
| 沸点 | 145.5°C |
| 熔点 | -91.2°C |
| 分子量 | 130.180 g/mol |
| XLogP3 | 1.900 |
| 氢键供体数Hydrogen Bond Donor Count | 0 |
| 氢键受体数Hydrogen Bond Acceptor Count | 2 |
| 可旋转键计数Rotatable Bond Count | 5 |
| 精确质量Exact Mass | 130.099 Da |
| 单同位素质量Monoisotopic Mass | 130.099 Da |
| 拓扑极表面积Topological Polar Surface Area | 26.300 Ų |
| 重原子数Heavy Atom Count | 9 |
| 形式电荷Formal Charge | 0 |
| 复杂度Complexity | 79.000 |
| 同位素原子数Isotope Atom Count | 0 |
| 定义的原子立体中心计数Defined Atom Stereocenter Count | 0 |
| 未定义的原子立体中心计数Undefined Atom Stereocenter Count | 0 |
| 定义的键立体中心计数Defined Bond Stereocenter Count | 0 |
| 未定义的键立体中心计数Undefined Bond Stereocenter Count | 0 |
| 所有立体化学键的总数The total count of all stereochemical bonds | 0 |
| 共价键合单元计数Covalently-Bonded Unit Count | 1 |
| 一般危化品 | 一般危化品 |
|---|---|
| 象形图 | GHS02 |
| 信号词 | 警告 |
| 危险声明 |
H226: 易燃液体和蒸气 |
| 预防措施声明 |
P210: 远离热源，热表面，火花，明火和其他点火源。 - 禁止抽烟。 P233: 保持容器密闭。 P240: 地面/粘结容器和接收设备 P241: 使用防爆的[电气/通风/照明/.../]设备。 P242: 仅使用无火花的工具。 P243: 采取防静电措施 P280: 戴防护手套/穿防护服/戴防护眼罩/戴防护面具。 P303+P361+P353: 如皮肤（或头发）沾染：立即脱掉所有沾染的衣服。用水清洗皮肤/淋浴。 P370+P378: 火灾时：使用干砂、干粉或抗醇泡沫灭火。 P403+P233: 存放在通风良好的地方。保持容器密闭。 P501: 将内容物/容器处理到。。。 |
| WGK Germany | 3 |
| 个人防护装备 | Eyeshields,Faceshields,full-face respirator (US),Gloves,multi-purpose combination respirator cartridge (US),type ABEK (EN14387) respirator filter |
| 1. Zijian Miao, Yu Bai, Xinlei Wang, Chao Han, Bowen Wang, Zexia Li, Jinyuan Sun, Fuping Zheng, Yuhang Zhang, Baoguo Sun. (2023) Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels. Foods, 12 (18): (3425). [PMID:37761135] [10.3390/foods12183425] |
| 2. Xiaojie Geng, Qing Li, Xinlei Wang, Lin Zhu, Bowen Wang, Fuping Zheng, Guangnan Wang, Erbao Chen, Yuhang Zhang. (2023) Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 123 (105570). [10.1016/j.jfca.2023.105570] |
| 3. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang. (2023) Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. FOOD CHEMISTRY, 424 (136429). [PMID:37247603] [10.1016/j.foodchem.2023.136429] |
| 4. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen. (2023) Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS. FLAVOUR AND FRAGRANCE JOURNAL, 38 (3): (204-216). [10.1002/ffj.3733] |
| 5. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118 (105196). [10.1016/j.jfca.2023.105196] |
| 6. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, 397 (133773). [PMID:35908468] [10.1016/j.foodchem.2022.133773] |
| 7. Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang, Fuyan Zhang. (2020) Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing. FOOD CHEMISTRY, 310 (125898). [PMID:31816535] [10.1016/j.foodchem.2019.125898] |
| 8. Fenhong Song, Dapeng Ju, Jing Fan, Xiaopo Wang, Gang Wang. (2019) Measurement of the thermal conductivity of five aliphatic esters in the liquid phase. JOURNAL OF CHEMICAL THERMODYNAMICS, 138 (140). [10.1016/j.jct.2019.06.014] |
| 9. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553] |
| 10. Yue Chuan-Jun, Gu Li-Ping, Su Yang, Zhu Shao-Ping. (2014) Selective hydrogenolysis of glycerol to 1,2-propanediol over MgO-nested Raney Cu. Reaction Kinetics Mechanisms and Catalysis, 111 (2): (633-645). [10.1007/s11144-013-0670-2] |
| 11. Baoqing Bai, Lanqi Zhang, Ying Zhang, Bin Feng, Tao Bo, Jinhua Zhang, Sanhong Fan, Yukun Yang. (2025) Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-nose and E-tongue. Food Bioscience, 63 (105789). [10.1016/j.fbio.2024.105789] |
| 12. Lin Yuan, Yunjie Li, Liuyan Zheng, Yifan Qin, Xin Zhang, Lijuan Ma, Huan Zhang, Liping Du. (2025) Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds. Food Bioscience, 65 (106071). [10.1016/j.fbio.2025.106071] |
首页
400-620-6333
12篇引用文献 
C2521741