# ethyl caproate

> chemical compound

**Wikidata**: [Q905406](https://www.wikidata.org/wiki/Q905406)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Ethyl_hexanoate)  
**Source**: https://4ort.xyz/entity/ethyl-caproate


## References

1. ethyl caproate. Global Substance Registration System
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=123-66-0)
3. Ethyl caproate. PubChem
4. ChEBI release 2020-09-01
5. Ethyl hexanoate. ChemSpider
6. ethyl hexanoate. ChEBI
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8. Volatile constituents of prickly pear (Opuntia ficus indica Mill., de Castilla variety)
9. Volatile constituents of the muscadine grape (Vitis rotundifolia)
10. Volatile flavour components of guava
11. Substances isolated from Mandragora species
12. Composition of the Essential Oil and the Headspace Sample ofMandragora autumnalisBertol. Fruits
13. Volatile constituents of kiwi fruit (Actinidia chinensis Planch.)
14. Volatile constituents of carambola (Averrhoa carambola L.)
15. New Constituents ofBothriochloa bladhi
16. Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity
17. Volatile aroma constituents of mango (cv Kensington)
18. Volatile components from mango (Mangifera indica L.) cultivars
19. Maturity stage at harvest affects fruit ripening, quality and biosynthesis of aroma volatile compounds in ‘Kensington Pride’ mango
20. The Scent of Lotus Flowers
21. Volatile compounds ofPolygala senega L. var.latifolia Torrey et Gray roots
22. Volatile constituents of apricot (Prunus armeniaca)
23. Volatiles of Ripe Asian Pears (Pyrus serotinaRehder)
24. Free and glycosidically bound aroma compounds in hog plum (Spondias mombins L.)
25. Volatiles of the Jobo Fruit (Spondias mombinL.)
26. Composition of the Essential Oil of Dorystoechas hastata, A Monotypic Endemic from Turkey
27. Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars
28. The Essential Oil ofMicromeria fruticosa(L.) Druce subsp.barbata(Boiss et. Ky.), P. H. Davis
29. Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction
30. COMPOSITION AND ANTIMICROBIAL ACTIVITY OF CELERY (APIUM GRAVEOLENS) LEAF AND ROOT EXTRACTS OBTAINED WITH LIQUID CARBON DIOXIDE
31. Volatile components of papaya (Carica papaya L., Maradol variety) fruit
32. Sulfur-Containing Volatiles of Durian Fruits (Durio zibethinus Murr.)
33. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
34. Differentiation of the volatile profile of microbiologically contaminated canned tomatoes by dynamic headspace extraction followed by gas chromatography-mass spectrometry analysis
35. The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review
36. Volatile Components of Mimusops elengi L. Flowers
37. The chemistry of food flavour. I. Volatile constituents of passionfruit, Passiflora edulis
38. Identification of Predominant Aroma Compounds in Muscadine Grape Juice
39. [LIPID MAPS](http://www.lipidmaps.org/rest/compound/lm_id/LM/all/download)
40. Jean-Claude Bradley Open Melting Point Dataset
41. Ethyl hexanoate. ECHA Substance Infocard database
42. ETHYL HEXANOATE. CosIng database
43. Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
44. EFSA database
45. Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
46. [OpenAlex](https://docs.openalex.org/download-snapshot/snapshot-data-format)
47. UniChem