Boiling point	213-215 ºC
Flash point	204 ºF
Density	1.221
Refractive index	1.45

Symbol(GHS)	Xi
Hazard Codes	R36/37/38
SDS/MSDS	S26;S36

Source	SDS/MSDS Samples
Alfa-Aesar	View & Download
Sigma-Aldrich	View & Download
Oakwood	View & Download

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Articles

Peer-Reviewed Papers

Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.Alexandre Juteau-Vigier et al.Journal of agricultural and food chemistry, 55(9), 3577-3584 (2007-04-11) Impact of destroying the structure of model gels on volatile release.Géraldine Savary et al.Journal of agricultural and food chemistry, 55(17), 7099-7106 (2007-07-31) Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.Margaux Cameleyre et al.Journal of agricultural and food chemistry, 63(44), 9777-9788 (2015-11-04) Genetic variation in odorant receptors contributes to variation in olfactory behavior in a natural population of Drosophila melanogaster.P K Richgels et al.Chemical senses, 37(3), 229-240 (2011-11-01) Water and temperature contribution to the structuration of starch matrices in the presence of flavour.Silawan Somboonchan et al.Food chemistry, 195, 79-86 (2015-11-18) The potential of follicle-stimulating hormone peptide-modified triptolide-loaded nanoparticles to induce a mouse model of premature ovarian insufficiency.Xiu-Ying Chen et al.International journal of nanomedicine, 10, 2765-2774 (2015-04-22) Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.Pascal Fuchsmann et al.Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01) Metastable orientational order of colloidal discoids.Lilian C Hsiao et al.Nature communications, 6, 8507-8507 (2015-10-08) Reversible inhibitory effects of saturated and unsaturated alkyl esters on the carboxylesterases activity in rat intestine.Ping Li et al.Lipids, 45(7), 603-612 (2010-06-10) Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer.Eduardo Coelho et al.Food chemistry, 323, 126826-126826 (2020-04-27) Quantitative analysis of fragrance and odorants released from fresh and decaying strawberries.Yong-Hyun Kim et al.Sensors (Basel, Switzerland), 13(6), 7939-7978 (2013-06-22) Encapsulation of hydrophobic aroma in whey protein nanoparticles.Hélène J Giroux et al.Journal of microencapsulation, 28(5), 337-343 (2011-07-09) Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention.Eduardo Coelho et al.Food research international (Ottawa, Ont.), 116, 249-257 (2019-02-06) Production of natural fruity aroma by Geotrichum candidum.Naziha Mdaini et al.Applied biochemistry and biotechnology, 128(3), 227-235 (2006-04-25) Identification and quantification of odours from oxobiodegradable polyethylene oxidised under a free radical flow by headspace solid-phase microextraction followed by gas chromatography-olfactometry-mass spectrometry.Magdalena Wrona et al.Talanta, 172, 37-44 (2017-06-13) Flavor release from iota-carrageenan matrices: a kinetic approach.Alexandre Juteau et al.Journal of agricultural and food chemistry, 52(6), 1621-1629 (2004-03-20) Effect of copper on the volatility of aroma compounds in a model mouth system.Jae Hee Hong et al.Journal of agricultural and food chemistry, 54(24), 9168-9175 (2006-11-23) Behavior of flavor compounds in model food systems: a thermodynamic study.Ellen Philippe et al.Journal of agricultural and food chemistry, 51(5), 1393-1398 (2003-02-20) Mosquito odorant receptor for DEET and methyl jasmonate.Pingxi Xu et al.Proceedings of the National Academy of Sciences of the United States of America, 111(46), 16592-16597 (2014-10-29) Synthetic activity enhancement of membrane-bound lipase from Rhizopus chinensis by pretreatment with isooctane.Dong Wang et al.Bioprocess and biosystems engineering, 30(3), 147-155 (2007-01-26) How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.Georgia Lytra et al.Food chemistry, 194, 196-200 (2015-10-17) Self-cloning yeast strains containing novel FAS2 mutations produce a higher amount of ethyl caproate in Japanese sake.Kazuo Aritomi et al.Bioscience, biotechnology, and biochemistry, 68(1), 206-214 (2004-01-28) Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.Hiroshi Kitagaki et al.Annual review of food science and technology, 4, 215-235 (2013-03-08) Uncoupling angiogenesis and inflammation in peripheral artery disease with therapeutic peptide-loaded microgels.Angela L Zachman et al.Biomaterials, 35(36), 9635-9648 (2014-08-27) Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.Virginia C Resconi et al.Food chemistry, 242, 288-300 (2017-10-19) Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.S Barkat et al.Chemical senses, 37(2), 159-166 (2011-08-30) Salt and aroma compound release in model cheeses in relation to their mobility.Clémentine Lauverjat et al.Journal of agricultural and food chemistry, 57(21), 9878-9887 (2009-10-13) Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.Gisele C da Silva et al.Food chemistry, 167, 71-77 (2014-08-26) Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).Jorge A Pino et al.Journal of the science of food and agriculture, 93(12), 3114-3120 (2013-04-05) Tuning the catalytic properties of lipases immobilized on divinylsulfone activated agarose by altering its nanoenvironment.Jose C S dos Santos et al.Enzyme and microbial technology, 77, 1-7 (2015-07-04) On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of pineapple (Ananas comosus L. Merr.) volatiles.Christina Preston et al.Journal of agricultural and food chemistry, 51(27), 8027-8031 (2003-12-24) Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.Da-Mi Jung et al.Journal of agricultural and food chemistry, 51(1), 200-205 (2002-12-28) [Expression of Candida antarctica lipase B on yeast surface and synthesis of ethyl hexanoate catalyzed by CALB].Zhiyou Pan et al.Sheng wu gong cheng xue bao = Chinese journal of biotechnology, 24(4), 673-678 (2008-07-12) Cyclohexanediol bis-ethylhexanoate inhibits melanogenesis of murine B16 melanoma and UV-induced pigmentation in human skin.Joo Hyuck Lim et al.Biological & pharmaceutical bulletin, 36(3), 346-351 (2012-12-22) Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood.Eduardo Coelho et al.Food chemistry, 295, 156-164 (2019-06-09) Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.Mirela Kopjar et al.Journal of the science of food and agriculture, 90(8), 1285-1292 (2010-05-18) Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.Julien Januszkiewicz et al.Journal of chromatography. A, 1195(1-2), 16-24 (2008-05-23) Simple method for the simultaneous quantification of medium-chain fatty acids and ethyl hexanoate in alcoholic beverages by gas chromatography-flame ionization detector: development of a direct injection method.Kei Takahashi et al.Journal of chromatography. A, 1218(43), 7850-7856 (2011-09-20) Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.John C Beaulieu et al.Journal of agricultural and food chemistry, 55(23), 9503-9513 (2007-10-20) The in vivo characterization of electrospun heparin-bonded polycaprolactone in small-diameter vascular reconstruction.Hong-Yong Duan et al.Vascular, 23(4), 358-365 (2014-09-12) Analysis of free fatty acids in sake by an enzymatic method and its application for estimating ethyl caproate and selecting yeast with high productivity of the ester.Takashi Kuribayashi et al.Bioscience, biotechnology, and biochemistry, 76(2), 391-394 (2012-02-09) Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.Enbo Xu et al.Journal of food science, 80(7), C1476-C1489 (2015-06-20) The construction and application of diploid sake yeast with a homozygous mutation in the FAS2 gene.Atsushi Kotaka et al.Journal of bioscience and bioengineering, 110(6), 675-678 (2010-08-17) The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.J C Bohlscheid et al.Journal of applied microbiology, 102(2), 390-400 (2007-01-24)

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