己酸异丙酯，CAS 登记号 2311-46-8，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于有机化学品。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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isopropyl caproate · CAS 2311-46-8 · C9H18O2. UNII 84AO2UI60U. Boiling Point: 172.00 to 173.00 °C. @ 760.00 mm Hg; Boiling Point: 176 °C; Density: 0.854-0.860 (20 °C).
| CAS Registry Number | 2311-46-8 |
|---|---|
| PubChem CID | 16832 |
| Molecular formula | C9H18O2 |
| IUPAC name | propan-2-yl hexanoate |
| UNII (FDA) | 84AO2UI60U |
| FEMA number | 2950 |
| JECFA number | 308 |
| Molecular Weight | 158.24 |
|---|---|
| XLogP3 | 2.8 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 6 |
| Exact Mass | 158.130679813 |
| Monoisotopic Mass | 158.130679813 |
| Topological Polar Surface Area | 26.3 |
| Heavy Atom Count | 11 |
| Formal Charge | 0 |
| Boiling Point | 172.00 to 173.00 °C. @ 760.00 mm Hg |
|---|---|
| Boiling Point | 176 °C |
| Density | 0.854-0.860 (20 °C) |
| Refractive Index | 1.405 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fresh No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 9.3% (135 / 1449) |
| GHS notification summary | 9.3% (135 / 1449) |
|---|---|
| Reported hazard statements | H226 (90.7%) |
This chemical does not meet GHS hazard criteria for 9.3% (135 of 1449) of reports.
H226 (90.7%): Flammable liquid and vapor [Warning Flammable liquids]
ISOPROPYL HEXANOATE; n-Caproic acid isopropyl ester; Isopropyl caproate; propan-2-yl hexanoate; Hexanoic acid, 1-methylethyl ester; Hexanoic acid, isopropyl ester; Isopropyl hexylate; 1-Methylethyl hexanoate; Isopropyl capronate; iso-Propyl n-hexanoate; FEMA No. 2950; UNII-84AO2UI60U; 84AO2UI60U; n-C5H11C(O)OCH(CH3)2; EINECS 219-000-9; WE(2:0(1Me)/6:0)
CAS 2311-46-8; molecular formula C9H18O2; molecular weight — g/mol.
ISOPROPYL HEXANOATE, n-Caproic acid isopropyl ester, Isopropyl caproate, propan-2-yl hexanoate, Hexanoic acid, 1-methylethyl ester, Hexanoic acid, isopropyl ester.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
9.3% of GHS notifications report no hazard classification (135 of 1449).
Boiling Point: 172.00 to 173.00 °C. @ 760.00 mm Hg; Boiling Point: 176 °C; Density: 0.854-0.860 (20 °C); Refractive Index: 1.405.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.