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ethyl hexanoate

Known as: ethyl caproate, hexanoic acid ethyl ester 
National Institutes of Health

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Caproates

Papers overview

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2015
2015
Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation.
2015
2015
The development of a toxic 1080 bait, Pro-bait, for fox (Vulpes vulpes) control in Western Australia
The Western Shield fauna recovery program delivers fox (Vulpes vulpes) baits containing 1080 (sodium fluoroacetate) to… 
Highly Cited
2010
Highly Cited
2010
Display of Candida antarctica lipase B on Pichia pastoris and its application to flavor ester synthesis
Two alternative cell-surface display systems were developed in Pichia pastoris using the α-agglutinin and Flo1p (FS) anchor… 
2007
2007
Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.
Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of… 
Highly Cited
2004
Highly Cited
2004
1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.
This study aims to follow the kinetics of aroma compound release during model cheese consumption in order to clarify the… 
2004
2004
Effect of emulsion properties on release of esters under static headspace, in vivo, and artificial throat conditions in relation to sensory intensity.
The effects of oil content and droplet size distributions of dilute oil-in-water emulsions on release of four esters with… 
2002
2002
Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction
Knowledge of the extent of food/packaging interactions is essential to provide assurance of food quality and shelf life… 
2001
2001
Food aroma partition between packaging materials and fatty food simulants
By means of thermal desorption experiments, the partition equilibrium (partition coefficient, K) was analysed for six food aroma… 
2001
2001
Detection of a point mutation in FAS2 gene of sake yeast strains by allele-specific PCR amplification.
1995
1995
Firmness and Aroma Composition of Strawberries following Short-term High Carbon Dioxide Treatments
Firmness and aroma composition of strawberry fruit (Fragaria×ananassa Duch. cv. Pajaro) stored in air or treated with 20% CO 2… 
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