Ethyl nonanoate
(Synonyms: 壬酸乙酯) 目录号 : GC62962
Ethyl nonanoate 是一种在烈酒中含量丰富的酯，其存在通常与令人愉悦的果味酒精饮料有关。Ethyl nonanoate 是一种内源性代谢产物。
Cas No.:123-29-5
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Ethyl nonanoate is a rich ester in spirits and its presence is commonly related to the pleasant fruity bouquet of alcoholic beverages. Ethyl nonanoate is an endogenous metabolite[1].
[1]. Nascimento ES, et al. Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS). J Agric Food Chem. 2008 Jul 23;56(14):5488-93.
| Cas No. | 123-29-5 | SDF | |
| 别名 | 壬酸乙酯 | ||
| 分子式 | C11H22O2 | 分子量 | 186.29 |
| 溶解度 | 储存条件 | ||
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 5.368 mL | 26.8399 mL | 53.6797 mL |
| 5 mM | 1.0736 mL | 5.368 mL | 10.7359 mL |
| 10 mM | 0.5368 mL | 2.684 mL | 5.368 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS)
J Agric Food Chem 2008 Jul 23;56(14):5488-93.PMID:18570431DOI:10.1021/jf800551d.
An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octanoate, Ethyl nonanoate, ethyl decanoate, isoamyl octanoate, and ethyl laurate in cachaca, rum, and whisky by direct injection gas chromatography-mass spectrometry was developed. The analytical method is simple, selective, and appropriated for the determination of esters in distilled spirits. The limit of detection ranged from 29 (ethyl hexanoate) to 530 (ethyl acetate) microg L(-1), whereas the standard deviation for repeatability was between 0.774% (ethyl hexanoate) and 5.05% (isoamyl octanoate). Relative standard deviation values for accuracy vary from 90.3 to 98.5% for ethyl butyrate and ethyl acetate, respectively. Ethyl acetate was shown to be the major ester in cachaca (median content of 22.6 mg 100 mL(-1) anhydrous alcohol), followed by ethyl lactate (median content of 8.32 mg 100 mL(-1) anhydrous alcohol). Cachaca produced in copper and hybrid alembic present a higher content of ethyl acetate and ethyl lactate than those produced in a stainless-steel column, whereas cachaca produced by distillation in a stainless-steel column present a higher content of ethyl octanoate, ethyl decanoate, and ethyl laurate. As expected, ethyl acetate is the major ester in whiskey and rum, followed by ethyl lactate for samples of rum. Nevertheless, whiskey samples exhibit ethyl lactate at contents lower or at the same order of magnitude of the fatty esters.
Electroantennographic activity of 21 aliphatic compounds that bind well to a locust odorant-binding protein
Arch Insect Biochem Physiol 2022 Jul;110(3):e21911.PMID:35599375DOI:10.1002/arch.21911.
Odorants that bind well to odorant-binding proteins (OBPs) often trigger olfactory responses and have important biological significance. The locust Locusta migratoria (Meyen) (Orthoptera: Acrididae) is a serious agricultural pest. Twenty-one saturated aliphatic compounds with carbon-oxygen bonds and straight chains of 10-17 carbon atoms bind well to an L. migratoria OBP. In this study, olfactory activities of these aliphatic compounds on L. migratoria adult males were tested by electroantennography (EAG) and comparatively analyzed. Four alcohols (undecanol, dodecanol, tridecanol, and tetradecanol), two ketones (2-dodecanone and 2-tridecanone), and two esters (ethyl octanoate and Ethyl nonanoate) triggered strong EAG responses, and there was no significant difference between them. The results suggest that the eight compounds are more likely to have important biological significance than the other compounds. Moreover, we found that there is not necessarily a positive correlation between the olfactory activity of odorants and their binding ability with OBP. The study contributes to understanding the odorants with biological significance for L. migratoria and the molecular mechanism of the locust's olfaction.
Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses
Food Res Int 2018 Mar;105:828-835.PMID:29433279DOI:10.1016/j.foodres.2017.12.015.
Aroma-active compounds in the peel and pulp of Chinese quince fruits were extracted by high-vacuum distillation (HVD) and headspace solid-phase microextraction (HS-SPME) methods and identified by gas chromatography-olfactometry (GC-O) combined with aroma dilution analyses. Ethyl 2-methylpropanoate, ethyl (E)-2-butenoate, ethyl 2-methylbutanoate, methional, (Z)-3-hexenyl acetate, β-ionone, Ethyl nonanoate, and γ-decalactone were detected as the potent aroma-active compounds (log3FD factors≥5) in the peel of Chinese quince, while hexanal, (Z)-3-hexenal, and (Z)-3-hexenol, which have a green odor note, were potent aroma-active compounds with high log3FD factors (≥3) in the pulp of Chinese quince. In particular, ethyl propanoate, ethyl (E)-2-butenoate, and (Z)-3-hexenyl acetate-which had sweet and fruity aroma notes with relatively high FD factors-were detected in the samples extracted by HS-SPME.
Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique
J Food Sci Technol 2020 Feb;57(2):505-512.PMID:32116360DOI:10.1007/s13197-019-04079-9.
Distilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, Ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L-1 were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits.
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose
J Chromatogr B Analyt Technol Biomed Life Sci 2014 Jan 15;945-946:92-100.PMID:24333641DOI:10.1016/j.jchromb.2013.11.032.
Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash gas chromatographic electronic nose system. Eighty-six aroma compounds were identified, including 5 acids, 34 esters, 10 alcohols, 9 aldehydes, 4 ketones, 4 phenols, and 10 nitrous and sulfuric compounds. To investigate possible correlation between aroma compounds identified by GC-MS and sensory attributes, multivariate ANOVA-PLSR (APLSR) was performed. It turned out that there were 30 volatile composition, ethyl acetate, ethyl propanoate, ethyl 2-methyl butanoate, ethyl 3-methyl butanoate, ethyl lactate, ethyl benzenacetate, 3-methylbutyl acetate, hexyl acetate, 3-methyl-1-butanol, 1-heptanol, phenylethyl alcohol, acetaldehyde, 1,1-diethoxy-3-methyl butane, furfural, benzaldehyde, 5-methyl-2-furanal, 2-octanone, 2-n-butyl furan, dimethyl trisulfied and 2,6-dimethyl pyrazine, Ethyl nonanoate, isopentyl hexanoate, octanoic acid, ethyl 5-methyl hexanoate, 2-phenylethyl acetate,ethyl oleate, propyl hexanoate, butanoic acid and phenol, ethyl benzenepropanoate, which showed good coordination with Chinese liquor characteristics. The multivariate structure of this electronic nose responses was then processed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). According to the obtained results, GC-MS and electronic nose can be used for the differentiation of the liquor origins and flavor types.