Acétate d'hexyle - étalon analytique, ≥99,5% (GC) , CAS No.142-92-7

CAS: 142-92-7 Cat. No.: H111063 Formule: C8H16O2 Poids moléculaire: 144.21 Beilstein Registry Number: 1747138 Numéro CE: 205-572-7
DISPONIBLE À COMMANDE
GRADE & PURITY Analytical standard ? Analytical standard — certified-purity material for quantitative calibration. Use to prepare calibration standards and validate analytical methods. ≥99.5%(GC)
Synonyms
Acétate d'hexyle|142-92-7|acétate de n-hexyle|ACIDE ACÉTIQUE, ESTER D'HEXYLE|Éthanoate d'hexyle|Acide acétique, ester d'hexyle|Éthanoate de n-hexyle|Alcool hexylique, acétate|FEMA No. 2565|Hexylester kyseliny octove|NSC 7323|88230-35-7|Acide acétique, est
Storage
Room temperature
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Size
Allemagne (EU)
USA*
Price
Qty
1ml
H111063-1ml
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5 En stock
26,81€
5ml
H111063-5ml
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5 En stock
94,50€
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Why this grade

étalon analytique, ≥99,5% (GC) Étalon d'analyse for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Room temperature Ships FedEx DG Service Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 17 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Vue d’ensemble

L'acétate d'hexyle a été utilisé pour étudier l'activité de la phéromone sexuelle de la fausse-teigne des crucifères et des volatiles des déjections larvaires, ainsi que des volatiles de feuilles vertes de choux, sur les ennemis naturels du ravageur.

Specifications

Synonymes
Acétate d'hexyle | 142-92-7 | acétate de n-hexyle | ACIDE ACÉTIQUE, ESTER D'HEXYLE | Éthanoate d'hexyle | Acide acétique, ester d'hexyle | Éthanoate de n-hexyle | Alcool hexylique, acétate | FEMA No. 2565 | Hexylester kyseliny octove | NSC 7323 | 88230-35-7 | Acide acétique, est
Spécifications et pureté
étalon analytique, ≥99,5% (GC)
Mécanismes biochimiques et physiologiques
L'acétate d'hexyle a une activité antimicrobienne et peut être utilisé pour améliorer la sécurité des fruits peu transformés. L'acétate d'hexyle est un fluide à l'odeur fruitée utilisé comme agent aromatique ou dans les parfums. L'acétate d'hexyle est une
Conditions de stockage de stockage
Room temperature
Expédié en
FedEx DG Service
Grade
Étalon d'analyse
Pureté
≥99.5%(GC)
Noms et identifiants
Pubchem Sid528769475
Sourires canoniquesCCCCCCOC(=O)C
IUPAC Namehexyl acetate
InChIKeyAOGQPLXWSUTHQB-UHFFFAOYSA-N
INCHI1S/C8H16O2/c1-3-4-5-6-7-10-8(2)9/h3-7H2,1-2H3
Isomères SMILES CCCCCCOC(=O)C
WGK Allemagne 1
RTECS AI0875000
Numéro ONU 1993
Groupe d'emballage I
Poids moléculaire 144.21
Beilstein 1747138
Reaxy-Rn 1747138
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1747138&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic acids and derivatives
ClasseCarboxylic acids and derivatives
SubclassCarboxylic acid derivatives
Intermediate Tree Nodes Not available
Direct ParentCarboxylic acid esters
Alternative Parents Monocarboxylic acids and derivatives  Organic oxides  Hydrocarbon derivatives  Carbonyl compounds  
Molecular FrameworkAliphatic acyclic compounds
Substituents Carboxylic acid ester - Monocarboxylic acid or derivatives - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
DescriptionThis compound belongs to the class of organic compounds known as carboxylic acid esters. These are carboxylic acid derivatives in which the carbon atom from the carbonyl group is attached to an alkyl or an aryl moiety through an oxygen atom (forming an ester group).
External Descriptors Wax monoesters
Structure 3D
Modèle de structure chimique interactif





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Mécanismes d'action
Certificats (CoA, COO, BSE/TSE et tableau d'analyse)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

5 results found

Lot NumberCertificate TypeDateArticle
I2314065Certificate of AnalysisMar 28, 2025 H111063
I2314066Certificate of AnalysisMar 28, 2025 H111063
K2013026Certificate of AnalysisJun 14, 2024 H111063
G2225031Certificate of AnalysisApr 07, 2024 H111063
K2019042Certificate of AnalysisSep 15, 2022 H111063
Propriétés chimiques et physiques
Indice de réfraction1.409
Point d'éclair (°F)131 °F
Point d'éclair (°C)43℃
Point d'ébullition (°C)169.2°C
Point de fusion (°C)-80°C
Poids moléculaire144.210 g/mol
XLogP32.400
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count6
Exact Mass144.115 Da
Monoisotopic Mass144.115 Da
Topological Polar Surface Area26.300 Ų
Heavy Atom Count10
Formal Charge0
Complexity89.300
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
Références
1. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang.  (2023)  Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches.  FOOD CHEMISTRY,      [PMID:37247603] [10.1016/j.foodchem.2023.136429]
2. Die Hu, Wei Chen, Aiqing Miao, Xiaoyan Qiao, Hongling Xia, Chengying Ma.  (2023)  Analysis of volatile emission of tea (Camellia sinensis) shoots in response to temperature-dependent postharvest treatments.  EUROPEAN JOURNAL OF AGRONOMY,      [PMID:] [10.1016/j.eja.2023.126821]
3. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang.  (2022)  Changes in lipids and aroma compounds in intramuscular fat from Hu sheep.  FOOD CHEMISTRY,      [PMID:35413762] [10.1016/j.foodchem.2022.132611]
4. Wei Fu, Linxin Xu, Qiwen Yu, Jiajia Fang, Guohua Zhao, Yi Li, Chenying Pan, Hao Dong, Di Wang, Haiyan Ren, Yi Guo, Qingjun Liu, Jun Liu, Xing Chen.  (2022)  Artificial Intelligent Olfactory System for the Diagnosis of Parkinson’s Disease.  ACS Omega,      [PMID:35155895] [10.1021/acsomega.1c05060]
5. Zi Ye, Zhixun Shang, Meiqi Li, Yonghan Qu, Hongjin Long, Junjie Yi.  (2020)  Evaluation of the physiochemical and aromatic qualities of pickled Chinese pepper (Paojiao) and their influence on consumer acceptability by using targeted and untargeted multivariate approaches.  FOOD RESEARCH INTERNATIONAL,      [PMID:33233164] [10.1016/j.foodres.2020.109535]
6. Xuyang Xiong, Liyong Ding, Qingqian Wang, Yongxiu Li, Qingqing Jiang, Juncheng Hu.  (2016)  Synthesis and photocatalytic activity of BiOBr nanosheets with tunable exposed {0 1 0} facets.  APPLIED CATALYSIS B-ENVIRONMENTAL,      [PMID:] [10.1016/j.apcatb.2016.02.018]
7. Hao Chen, Yingwu Luo.  (2011)  Facile Synthesis of Nanocapsules and Hollow Nanoparticles Consisting of Fluorinated Polymer Shells by Interfacial RAFT Miniemulsion Polymerization.  MACROMOLECULAR CHEMISTRY AND PHYSICS,  212  (7): (737-743).  [PMID:] [10.1002/macp.201000664]
8. Sanyan Lai, Ning Yi, Shixin Yin, Yipeng Huang, Tianlin Shen, Qianying Dai, Liping Gao, Xiaolan Jiang, Tao Xia.  (2024)  Biochemical characterization of CsCXEs: Carboxylesterase enhances the biosynthesis of green odor volatiles during tea processing.  Horticultural Plant Journal,      [PMID:] [10.1016/j.hpj.2024.08.001]
9. Wenyi Duan, Zhenyu Yao, Chengkui Qiao, Junren Meng, Shihang Sun, Lei Pan, Liang Niu, Guochao Cui, Zhiqiang Wang, Wenfang Zeng.  (2025)  Combined volatile metabolome and transcriptome analysis of 60 peach cultivars provide new insights into the formation of aroma and the identification of associated genes.  Horticultural Plant Journal,      [PMID:] [10.1016/j.hpj.2024.12.005]
10. Xiaoying Li, Chunsheng Liu, Junkai Wu, Kai Su, Xiao Xiao, Libin Zhang, B. Loye Eberhart, Caixia Chen, Fuhang Song.  (2025)  Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development.  FOOD RESEARCH INTERNATIONAL,      [PMID:40022387] [10.1016/j.foodres.2025.115866]
11. Xiaoying Li, Chunsheng Liu, Junkai Wu, Xiao Xiao, Libin Zhang, Caixia Chen, Annette S. Wilson, Fuhang Song.  (2024)  Ester-related volatile compounds reveal the diversity and commonalities of different types of late-ripening peaches.  JOURNAL OF FOOD SCIENCE,  89  (3): (1485-1497).  [PMID:38317483] [10.1111/1750-3841.16943]
12. Mingming Zhao, Zhiheng You, Huayun Chen, Xiao Wang, Yibin Ying, Yixian Wang.  (2024)  Integrated Fruit Ripeness Assessment System Based on an Artificial Olfactory Sensor and Deep Learning.  Foods,  13  (5): (793).  [PMID:38472906] [10.3390/foods13050793]
13. Mingming Zhao, Huizi Lu, Zhiheng You, Huayun Chen, Xiao Wang, Yaqing Zhang, Yixian Wang.  (2024)  Olfactory Visualization Sensing Array Made with CelluMOFs to Predict Fruit Ripeness Using Deep Learning.  ACS Applied Materials & Interfaces,      [PMID:39403818] [10.1021/acsami.4c09402]
14. Yue Wang, Jianing Li, Tingting Zhu, Yiran Li, Jinyu Yang, Tingting Ma, Yulin Fang, Xiangyu Sun.  (2025)  Unveiling sub-regional aroma differences in China's Ningxia region: Characterization of key aroma profiles and chemical foundations via sensomics and RATA.  FOOD CHEMISTRY,      [PMID:41045857] [10.1016/j.foodchem.2025.146557]
15. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu.  (2025)  Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS.  Food Chemistry-X,      [PMID:40497035] [10.1016/j.fochx.2025.102554]
16. Mei Chen, Fengyun Tian, Youshudi Xie, Jie Ma, Yanfen Yang, Changli Yang, Xinrong Zhou, Tian Deng, Houhong Xiao, Xue Dong, Dingli Chen, Xinlong Dai, Zhi zhou, Shimao Fang.  (2025)  A comprehensive study of carboxylesterases involved in the degradation of volatile esters in horticultural crops.  INDUSTRIAL CROPS AND PRODUCTS,      [PMID:] [10.1016/j.indcrop.2025.122039]
17. Fan Feng, Na Li, Hongcong Song, Aihua Li, Yongsheng Tao.  (2026)  Matrix effects of tartaric acid on the volatile release and aroma perception of fruity esters in wine.  FOOD RESEARCH INTERNATIONAL,      [PMID:] [10.1016/j.foodres.2026.120304]
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