Melting point	65-66 ºC**
Boiling point	233.5±50.0 ºC (760 Tor
Flash point	95.0±30.1 ºC, 计算值*
Density	1.539±0.06 g/cm3 (20 º

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Source	SDS/MSDS Samples
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Synthetic Route

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Articles

Peer-Reviewed Papers

Microscopic analysis of ester hydrolysis reaction catalyzed by Candida rugosa lipase.Sumin Lee et al.Colloids and surfaces. B, Biointerfaces, 47(1), 78-84 (2006-01-13) Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.Stéphanie Rollero et al.Applied microbiology and biotechnology, 99(5), 2291-2304 (2014-11-22) Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.Amélie Slegers et al.Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18) Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.Caroline Mongruel Eleutério Dos Santos et al.Journal of food science, 80(6), C1170-C1177 (2015-04-30) Development and performance evaluation of a novel dynamic headspace vacuum transfer "In Trap" extraction method for volatile compounds and comparison with headspace solid-phase microextraction and headspace in-tube extraction.Pascal Fuchsmann et al.Journal of chromatography. A, 1601, 60-70 (2019-06-11) Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?Jiadong Gui et al.Journal of agricultural and food chemistry, 63(31), 6905-6914 (2015-07-28) Dynamic transcriptome analysis and volatile profiling of Gossypium hirsutum in response to the cotton bollworm Helicoverpa armigera.Xin-Zheng Huang et al.Scientific reports, 5, 11867-11867 (2015-07-08) Lecithin-linker formulations for self-emulsifying delivery of nutraceuticals.Jacquelene Chu et al.International journal of pharmaceutics, 471(1-2), 92-102 (2014-05-09) Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.F B Whitfield et al.The Journal of dairy research, 67(4), 561-569 (2000-01-11) Influence of fatty acids on wine foaming.Magdalena Gallart et al.Journal of agricultural and food chemistry, 50(24), 7042-7045 (2002-11-14) Vehicle effects on in vitro percutaneous absorption through rat and human skin.J Hilton et al.Pharmaceutical research, 11(10), 1396-1400 (1994-10-01) 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)

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