{"ymdb_id":"YMDB01381","created_at":"2011-07-25T20:24:59.000Z","updated_at":"2016-10-18T17:11:59.000Z","name":"Ethyl hexanoate ","cas":"123-66-0","state":"Liquid","melting_point":"-67 oC","description":"Ethyl hexanoate is a volatile ethyl ester found in alcoholic beverages and produced during fermentation by yeast. Ethyl esters are formed by the reaction of ethanol with a fatty acid. Ethyl hexanoate is responsible for flowery/fruity aromas, e.g. pineapple, blackberry, apple-peel and strawberry aromas. The concentrations of ethyl ester decrease over time as an alcoholic beverage ages due to spontaneous hydrolysis.","experimental_water_solubility":"0.629 mg/mL at 25 oC [SUZUKI,T (1991)]","experimental_logp_hydrophobicity":null,"location":"extracellular","synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"31265","cs_id":"29005","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"ethyl hexanoate","traditional_iupac":"ethyl hexanoate","logp":"2.3135981383333335","pka":null,"alogps_solubility":"1.16e+00 g/l","alogps_logp":"2.92","alogps_logs":"-2.09","acceptor_count":"1","donor_count":"0","rotatable_bond_count":"6","polar_surface_area":"26.3","refractivity":"40.591300000000004","polarizability":"17.322528468531814","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-7.032123323909698","pka_strongest_acidic":null,"bioavailability":"1","number_of_rings":"0","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["1-hexanoate","1-pentacarboxylate","1-pentanecarboxylate","Acetic acid, butyl-, ethyl ester","butylacetate","caproate","Caproic acid ethyl ester","capronate","Ethyl butyl acetate","Ethyl caproate","Ethyl ester of hexanoic acid","Ethyl hexanoate","Ethyl hexoate","Ethyl n-hexanoate","Hexanoic acid, ethyl ester","hexoate","hexylate","n-caproate","n-Caproic acid ethyl ester","n-hexanoate","n-hexoate","n-hexylate","pentanecarboxylate","pentylformate"],"pathways":[],"growth_conditions":[{"growth_media":"Wickerman synthetiv medium","concentration":"0.0901","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.0624","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.943","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.978","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"1.581","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.638","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.86","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"1.678","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.749","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.18","concentration_units":"uM","error":"0.0"},{"growth_media":"Wickerman synthetiv medium","concentration":"0.458","concentration_units":"uM","error":"0.0"}],"references":[{"pubmed_id":11261997,"citation":"Vianna, E., Ebeler, S. E. (2001). \"Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry.\" J Agric Food Chem 49:589-595."},{"pubmed_id":21073195,"citation":"Gallardo-Chacon, J. J., Vichi, S., Lopez-Tamames, E., Buxaderas, S. (2010). \"Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging.\" J Agric Food Chem :."},{"pubmed_id":12957907,"citation":"Verstrepen, K. J., Van Laere, S. D., Vanderhaegen, B. M., Derdelinckx, G., Dufour, J. P., Pretorius, I. S., Winderickx, J., Thevelein, J. M., Delvaux, F. R. (2003). \"Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.\" Appl Environ Microbiol 69:5228-5237."},{"pubmed_id":10552428,"citation":"Antonelli, A., Castellari, L., Zambonelli, C., Carnacini, A. (1999). \"Yeast influence on volatile composition of wines.\" J Agric Food Chem 47:1139-1144."},{"pubmed_id":20151225,"citation":"Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., Bekatorou, A. (2010). \"A new process for wine production by penetration of yeast in uncrushed frozen grapes.\" Appl Biochem Biotechnol 162:1109-1121."},{"pubmed_id":12236692,"citation":"Patel, S., Shibamoto, T. (2002). \"Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.\" J Agric Food Chem 50:5649-5653."}],"proteins":[]}