Ethyl caprylate - CAS 106-32-1
Catalog number: 106-32-1
Category: Main Product
Molecular Formula:
C10H20O2
Molecular Weight:
172.27
COA:
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Purity:
99%
Appearance:
CLEAR COLOURLESS LIQUID
Synonyms:
N-OCTANOIC ACID ETHYL ESTER; OCTANOIC ACID ETHYL ESTER; N-CAPRYLIC ACID ETHYL ESTER; RARECHEM AL BI 0166; FEMA 2449; ETHYL N-CAPRYLATE
Storage:
Keep away from heat, sparks, and flame. Keep away from sources of ignition. Store in a cool, dry place. Keep container closed when not in use. Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substance
MSDS:
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Quantity:
Data not available, please inquire.
Boiling Point:
206-208ºC
Melting Point:
-47ºC
Density:
0.868
InChIKey:
YYZUSRORWSJGET-UHFFFAOYSA-N
InChI:
InChI=1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3
Canonical SMILES:
CCCCCCCC(=O)OCC
Physical Description:
Ethyl caprylate 99+% (500ml)
1.The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
Lilly M1, Bauer FF, Lambrechts MG, Swiegers JH, Cozzolino D, Pretorius IS. Yeast. 2006 Jul 15;23(9):641-59.
The fruity odours of wine are largely derived from the synthesis of esters and higher alcohols during yeast fermentation. The ATF1- and ATF2-encoded alcohol acetyltransferases of S. cerevisiae are responsible for the synthesis of ethyl acetate and isoamyl acetate esters, while the EHT1-encoded ethanol hexanoyl transferase is responsible for synthesizing ethyl caproate. However, esters such as these might be degraded by the IAH1-encoded esterase. The objectives of this study were: (a) to overexpress the genes encoding ester-synthesizing and ester-degrading enzymes in wine yeast; (b) to prepare Colombard table wines and base wines for distillation using these modified strains; and (c) to analyse and compare the ester concentrations and aroma profiles of these wines and distillates. The overexpression of ATF1 significantly increased the concentrations of ethyl acetate, isoamyl acetate, 2-phenylethyl acetate and ethyl caproate, while the overexpression of ATF2 affected the concentrations of ethyl acetate and isoamyl acetate to a lesser degree.
2.Molecular dynamics simulations of the interfacial and structural properties of dimethyldodecylamine-N-oxide micelles.
Lorenz CD1, Hsieh CM, Dreiss CA, Lawrence MJ. Langmuir. 2011 Jan 18;27(2):546-53. doi: 10.1021/la1031416. Epub 2010 Dec 17.
A series of large-scale atomistic molecular dynamics simulations were conducted to study the structural and interfacial properties of nonionic dimethyldodecylamine-N-oxide (DDAO) micelles with an aggregation number of 104 in pure water, which was determined using small-angle neutron scattering (SANS). From these simulations, the micelles were found to be generally ellipsoidal in shape with axial ratios of ∼1.3-1.4, which agrees well with that found from small-angle neutron scattering measurements. The resulting micelles have an area per DDAO molecule of 94.8 Å(2) and an average number of hydration water molecules per DDAO molecule of ∼8. The effect of the encapsulation of ethyl butyrate (CH(3)(CH(2))(2)COOCH(2)CH(3), C(4)) and ethyl caprylate (CH(3)(CH(2))(6)COOCH(2)CH(3), C(8)) on the structural and interfacial properties of the nonionic DDAO aggregates was also examined. In the presence of the C(4) oil molecules, the aggregates were found to be less ellipsoidal and more spherical than the pure DDAO micelles, while the aggregates in the presence of the C(8) oil molecules were almost perfect spheres.
3.Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
Kang BS1, Lee JE, Park HJ. J Food Sci. 2014 Jun;79(6):C1106-16. doi: 10.1111/1750-3841.12489. Epub 2014 May 29.
In Korean rice wine (makgeolli) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in makgeolli mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in makgeolli brewed. Mass-spectrometry-based electronic nose (MS-EN) was used to qualitatively discriminate between makgeollis made from makgeolli mashes with different amino acid compositions. Following this measurement, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (GC-MS) combined with partial least-squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of makgeolli mash with major aromatic compounds evolved during makgeolli fermentation. In qualitative prediction with MS-EN analysis, the makgeollis were well discriminated according to the volatile compounds derived from amino acids of makgeolli mash.
4.A thermostable alkaline lipase from a local isolate Bacillus subtilis EH 37: characterization, partial purification, and application in organic synthesis.
Ahmed EH1, Raghavendra T, Madamwar D. Appl Biochem Biotechnol. 2010 Apr;160(7):2102-13. doi: 10.1007/s12010-009-8751-4. Epub 2009 Aug 23.
A mesophilic bacterial culture producing a novel thermostable alkaline lipase was isolated from oil rich soil sample and identified as Bacillus subtilis EH 37. The lipase was partially purified by ammonium sulfate precipitation and hydrophobic interaction chromatography with 17.8-fold purification and 41.9 U/ml specific activity. The partially purified enzyme exhibited maximum activity at pH 8.0 and at 60 degrees C. It retained 100% of activity at 50 degrees C and 60 degrees C for 60 min. The presence of Ca2+, Mg2+, and Zn2+ exhibited stimulatory effect on lipase activity, whereas Fe3+ and Co2+ reduced its activity. The enzyme retained more than 80% of its initial activity upon exposure to organic solvents, exhibited 107% and 115% activity in the presence of 15% isopropyl alcohol and 30% n-hexane, respectively. The EH 37 lipase also proved to be an efficient catalyst in synthesis of ethyl caprylate in organic solvent, thus providing a concept of application of B.
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CAS 106-32-1 Ethyl caprylate

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