Ethylnonanoat Chemische Eigenschaften,Einsatz,Produktion Methoden
R-S?tze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-S?tze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
Ethyl nonanoate has a slightly fatty, oily, nutty, fruity, odor reminiscent of cognac with a rosy-fruity note.
Occurrence
Reported found in pineapple, banana, plum, apple, Parmesan cheese, milk, beer, cognac, rum, whiskey, grape
wines, plum and pear brandy, wheaten bread, beef and corn oil, grape, plum and elderberry.
Verwenden
Ethyl Nonanoate is a synthetic flavoring agent that is a stable, col-
orless liquid of fruit cognac odor. it is practically insoluble in water
and is miscible with alcohol and propylene glycol. it should be
stored in glass or tin containers. it is used in flavors such as apple,
pear, and cognac with applications in beverages, ice cream, candy,
and alcohol beverages at 4–20 ppm.
Definition
ChEBI: A fatty acid ethyl ester of nonanoic acid.
synthetische
By distillation of pelargonic acid and ethyl alcohol in toluene in the presence of small amounts of muriatic acid (HCl);
also by hydrogenation of oenanthylidene acetate in the presence of Ni at 180°C.
Allgemeine Beschreibung
Ethyl nonanoate is separated and quantified from cachaca, rum and whisky by direct injection gas chromatography spectrometry. It is used as the internal standard to monitor the solid-phase micro-extraction fibre extraction integrity and efficiency.
Sicherheitsprofil
Mildly toxic by
ingestion. A skin irritant. Combustible
liquid. When heated to decomposition it
emits acrid smoke and irritating fumes
Ethylnonanoat Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
