Detail of > 617-05-0
- MSDS Download
- CAS Number:
- 617-05-0
- Name:
Ethyl vanillate
- Formula:
- C10H12O4
- Molecular Structure:
- Synonyms:
- m-Anisic acid, 4-hydroxy-, ethyl ester;Benzoic acid, 4-hydroxy-3-methoxy-, ethyl ester;3-Methoxy-4-hydroxybenzoic acid, ethyl ester;Ethyl 4-hydroxy-3-methoxybenzoate;ethyl 4-hydroxy-3-methoxy-benzoate;3-10-00-01413 (Beilstein Handbook Reference);Vanillic acid, ethyl ester;4-Hydroxy-3-methoxybenzoic acid ethyl ester;4-Hydroxy-3-methoxybenzoic acid ethylester;
- Molecular Weight:
- 196.22
- EINECS:
- 210-503-9
- Density:
- 1.18 g/cm3
- Melting Point:
- 43-45ºC
- Boiling Point:
- 292 ºCat 760 mmHg
- Flash Point:
- 122.4ºC
- Appearance:
- Burnt coffee odor.
- Safety:
- 22-24/25Details
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Reference
- Analysis of the flavors in aged sake
- Analysis of the flavors in aged sake. Ohba, Toshiteru; Sato, Makoto (Natl. Res. Inst. Brew., Tokyo 114, Japan). Nippon Jozo Kyokai Zasshi, 79(4), 271-3 (Japanese) 1984. CODEN: NIJKA4. ISSN: 0369-416X. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) The flavor components of aged sake were extd. with CH2Cl2, isolated, and purified by XAD-2 and silica gel chromatog. and identified by gas chromatog.-mass spectrometry. Vanillin [121-33-5], vanillic acid Et ester [617-05-0], benzaldehyde [100-52-7], and diethyl succinate [123-25-1] were detected only in aged sake and phenylacetic acid [103-82-2], and p-oxybenzaldehyde [123-08-0] were abundant in aged sake. The characteristic oxidized flavor of aged sake may result from these trace components.
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