Ethyl caproate
Ethyl caproate is the major ingredient generating the highly flavor in spirit.
Inquire / Order:
manager@chemfaces.com
Technical Inquiries:
service@chemfaces.com
Tel:
+86-27-84237783
Fax:
+86-27-84254680
Address:
1 Building, No. 83, CheCheng Rd., Wuhan Economic and Technological Development Zone, Wuhan, Hubei 430056, PRC
Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
Sci Rep.2023, 13(1):7475.
Molecules.2020, 25(21):5087.
Mol Pharm.2017, 14(9):3164-3177
Environ Toxicol.2023, 38(7):1641-1650.
Int J Mol Sci.2022, 23(23):15213.
BMB Rep.2020, 53(4):218-222.
Industrial Crops and Products2020, 146:112186
JLiquid Chromatography & Related Tech.2021, 10826076.
Molecules.2021, 26(2):313.
Phytochemistry Letters2017, 449-455
Related and Featured Products
Journal of Microbiology and Biotechnology,1995,5(5):274-279.
Purification and Properties of Extracellular Esterases of Aspergillus oryzae which synthesize Ethyl Caproate.[Reference:
WebLink]
METHODS AND RESULTS:
Ethyl caproate, one of the major flavor compounds deciding the quality of sake (Japanese wine), is produced during the brewing by the action of alcohol acyltransferase and esterases of sake yeast and koji mold. Extracellular esterases of Aspergillus oryzae required for Ethyl caproate synthesis were purified partially.
CONCLUSIONS:
The enzymes had different optimum pH and affinity toward substrates. Substrate preferences and inhibition features showed the three enzymes to be B-type esterases or carboxylesterases (EC 3.1.1.1).
Food and Fermentation Industries, 1990.
Biological Study of the Synthesis of Ethyl Caproate in Highly Flavored Type Chinese Spirit——Research on Isoatjon Characteristics and Esterificatjon Conditions or LuzhouType Esterifying Strain M-101.[Reference:
WebLink]
Ethyl caproate is the major ingredient generating the highly flavor in spirit.
METHODS AND RESULTS:
In the study, Luzhou type esterifying strain M-101 is isolate for the first time, and named as M-101. This paper deals with the morphology and culture character of M-101, and the conditions under which Ethyl caproate is synthesized are discussed emphatically.
