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ethyl propanoate formation

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; Teranishi, R.; Guentert, M., Volatile Constituents of Apricot (Prunus armeniaca), J. Agric. J. [all data], Go To: Top, Reaction thermochemistry data, References. ; Walradt, J.P., Volatile constituents of pressure cooked pork liver, J. Agric. Food Chem., 52, 2004, 6997-7004. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 40 0C (3 min) ^ 3 0C/min -> 160 0C (2 min) ^ 8 0C/min -> 220 0C (3 min); CAS no: 105373; Active phase: HP-5 MS; Carrier gas: Helium; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fan, G.; Lu, W.; Yao, X.; Zhang, Y.; Wang, K.; Pan, S., effect of fermentation on free and bound volatile compounds of orange juice, Flavour Fragr.

Hortic. Data compiled by: Hussein Y. Afeefy, Joel F. Liebman, and Stephen E. Stein. Technol., 37, 2004, 481-488. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 3 K/min; Start T: 40 C; End T: 200 C; End time: 2 min; Start time: 5 min; CAS no: 105373; Active phase: SPB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Linear RI; Authors: Verdier-Metz., I.; Coulon, J.-B. J. Simple aliphatic esters, J. XLIII. Data from NIST Standard Reference Database 69: The National Institute of Standards and Technology (NIST) acidic hydrolysis: carboxylic acid + alcohol; basic hydrolysis: carboxylate salt + alcohol, basic hydrolysis: completion; acidic hydrolysis: incomplete reaction, \(\mathrm{(CH_3)_2CHCOOCH_2CH_3 + H_2O \overset{H^+}{\rightleftharpoons}}\). Food Chem., 49, 2001, 5883-5887. ass: Standard polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 65 C; End T: 250 C; End time: 60 min; Start time: 10 min; CAS no: 105373; Active phase: AT-Wax; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Pino, J.A. Sci., 71(4), 2002, 517-525. ass: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 5 K/min; Start T: 60 C; End T: 240 C; End time: 5 min; Start time: 1 min; CAS no: 105373; Active phase: HP-FFAP; Phase thickness: 0.52 um; Data type: Normal alkane RI; Authors: Qian, M.; Reineccius, G., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry, J. Chromatogr., 11, 1963, 463-471. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 50C (1min) =>5C/min => 100C => 10C/min => 250C (9min); CAS no: 105373; Active phase: DB-5; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Beaulieu, J.C.; Grimm, C.C., Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction, J. Agric. Food Chem., 53, 2005, 8679-8687. class: Semi-standard non-polar; Column type: Capillary; Description: 50C =>3C/min =>200C(10min) =>10C/min => 290C(10min); CAS no: 105373; Active phase: HP-5; Carrier gas: He; Data type: Normal alkane RI; Authors: Splivallo, R.; Bossi, S.; Maffei, M.; Bonfante, P., Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction, Phytochemistry, 68, 2007, 2584-2598. class: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 60 m; Column type: Capillary; Description: 35C(1min) =>4C/min =>175C =>10C/min =>260C; CAS no: 105373; Active phase: VB-5; Carrier gas: He; Phase thickness: 1 um; Data type: Normal alkane RI; Authors: Karlshoj, K.; Nielsen, P.V. Structure, properties, spectra, suppliers and links for: n-Ethyl propanoate, 105-37-3. Structure-retention index relationship on polar columns, J. Food Chem., 55, 2007, 3051-3057. ass: Semi-standard non-polar; Column diameter: 0.32 mm; Column length: 30 m; Column type: Capillary; Heat rate: 4 K/min; Start T: 40 C; End T: 250 C; End time: 5 min; Start time: 2 min; CAS no: 105373; Active phase: DB-5; Carrier gas: N2; Phase thickness: 0.25 um; Data type: Normal alkane RI; Authors: Fan, W.; Qian, M.C., Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese "Yanghe Daqu" Liquors, J. Agric. CopyCopied, InChI=1S/C5H10O2/c1-3-5(6)7-4-2/h3-4H2,1-2H3 Food Chem., 43, 1995, 2212-2218. ass: Standard polar; Column diameter: 0.32 mm; Column length: 50 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 50 C; End T: 200 C; Start time: 5 min; CAS no: 105373; Active phase: CP-Wax 52CB; Carrier gas: H2; Phase thickness: 0.22 um; Data type: Normal alkane RI; Authors: Chyau, C.-C.; Chen, S.-Y. ; Mesa, J.; Munoz, Y.; Marti, M.P. ; Boylston, T.D.

Food Chem., 52, 2004, 5155-5161. ass: Semi-standard non-polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Heat rate: 10 K/min; Start T: -30 C; End T: 250 C; Start time: 1 min; CAS no: 105373; Active phase: HP-5; Phase thickness: 1 um; Data type: Linear RI; Authors: Siegmund, B.; Derler, K.; Pfannhauser, W., Chemical and sensory effects of glass and laminated carton packages on fruit juice products. In typical reactions, the alkoxy (OR′) group of an ester is replaced by another group. Your institution may already be a subscriber. Vilcu, R.; Perisanu, S., Retention increments for 2-chloro-, 2,2-dichloro- and 2,2,2-trichloroethyl esters of aliphatic C2-C20 n-alkanoic acids on SE-30 and OV-351 capillary columns, J. Still a controversial topic, Lebensm. Chromatogr., 158, 1978, 43-56. ass: Standard non-polar; Column diameter: 0.32 mm; Column length: 60 m; Column type: Capillary; Heat rate: 2 K/min; Start T: 30 C; End T: 210 C; Start time: 4 min; CAS no: 105373; Active phase: DB-1; Carrier gas: He; Phase thickness: 0.25 um; Data type: Kovats RI; Authors: Takeoka, G.R. Forsch., 186, 1988, 301-307. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 35C(8min) =>4C/min => 60C =>6C/min =>160C =>20C/min =>220C(1min); CAS no: 105373; Active phase: Supelcowax-10; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Bianchi, F.; Cantoni, C.; Careri, M.; Chiesa, L.; Musci, M.; Pinna, A., Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages, Talanta, 72, 2007, 1552-1563. class: Standard polar; Column diameter: 0.25 mm; Column length: 30 m; Column type: Capillary; Description: 35C(8min) =>4C/min =>60C =>6C/min =>160C=>20C/min =>200C(1min); CAS no: 105373; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.25 um; Data type: Linear RI; Authors: Bianchi, F.; Careri, M.; Mangia, A.; Musci, M., Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness, J. Sep. ; Janzantti, N.S. ; Bonnarme, P.; Roussel, E., The addition of Propionibacterium freudenreichii to raclette cheese induces biochemical changes and enhances flavor development, J. Agric. ; Rouseff, R.L., Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma vilatiles, J. Agric.

CopyCopied, CSID:7463, http://www.chemspider.com/Chemical-Structure.7463.html (accessed 13:15, Nov 12, 2020) InChI=1S/C5H10O2/c1-3-5(6)7-4-2/h3-4H2,1-2H3, National Institute of Standards and ; Rouseff R.L., Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - Olfactometry and gas chromatography - Mass spectrometry, J. Agric. Write the equation for the hydrolysis of ethyl propanoate in a sodium hydroxide solution. Data compiled by: Hussein Y. Afeefy, Joel F. Liebman, and Stephen E. Stein Note: Please consider using thereaction search for this species. Appl. ; Flath, R.A.; Guntert, M.; Jennings, W., Nectarine volatiles: vacuum steam distillation versus headspace sampling, J. Agric. Chromatogr., 387, 1987, 371-378. ass: Standard polar; Column diameter: 0.32 mm; Column length: 25 m; Column type: Capillary; Heat rate: 6 K/min; Start T: 100 C; End T: 230 C; CAS no: 105373; Active phase: OV-351; Carrier gas: N2; Data type: Linear RI; Authors: Korhonen, I.O.O., Gas-liquid chromatographic analyses. Gas-liquid chromatographic studies of C1-C6 n-alkyl and C3-C6 isoalkyl acrylates and their hydrogen halide and halogen addition derivatives, J. ; Rouseff R.L., Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - Olfactometry and gas chromatography - Mass spectrometry, J. Agric. Food Chem., 46(2), 1998, 634-643. class: Standard polar; Column diameter: 0.2 mm; Column length: 50 m; Column type: Capillary; Description: 70C(1min) => 3C/min =>142C (2min) =>25C/min =>230C(5min); CAS no: 105373; Active phase: Cross-linked FFAP; Carrier gas: N2; Phase thickness: 0.33 um; Data type: Normal alkane RI; Authors: Lavilla, T.; Puy, J.; Lopez, M.L. ; Nogueira, P.C.L. n this section you will learn about ester hydrolysis and ether preparing. ; Shahidi,F., ed(s), American Chemical Society, Washington, DC, 1989, 223-237. ass: Standard polar; Column diameter: 0.1 mm; Column length: 10 m; Column type: Capillary; Heat rate: 50 K/min; Start T: 40 C; End T: 240 C; End time: 2 min; Start time: 1.5 min; CAS no: 105373; Active phase: Supelcowax-10; Carrier gas: He; Phase thickness: 0.1 um; Data type: Normal alkane RI; Authors: Chin, S.T.

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