HEPTYL ACETATE (Code: HACT)

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Balsamic Floral Fruity Green Minty Phenolic Powdery Spicy Woody HEPTYL ACETATE (Code: HACT) Olfactive Note: Fresh fatty-green, pleasant, pear rose odor, sweet apricot like taste Used in perfume compositions, mainly in the topnote complex for Rose bases or other florals. Also in green floral notes in non floral bases. In flavor compositions, used for imitation Banana, Berry, Melon, Pear, Pineapple, etc. Chemical Formula C9H18O2 Up to 15 ppm in Molecular Weight (gm/Mol) 158.24 Flavor Use Log P (o/w) 3.333 Level Up to 8% in Solubility in Water @ 25 0C 101.9 mg/L heptyl acetate Fragrance ✔ Synthetic substance Nature-Identical Artificial ✔ Food Grade Kosher PHYSICO-CHEMICAL PROPERTIES REGULATORY REFERENCES Appearance Colorless to pale yellow liquid CAS No. 112-06-1 Purity (by GLC) 98% min. FEMA 2547 Specific Gravity 0.862 - 0.872 @ 25 0C EINECS 203-932-8 Refractive Index 1.4086 - 1.4186 @ 20 0C CoE 212 Boiling Point 192 0C to 193 0C @ 760 mmHg FL No. 09.022 Flash Point (TCC) 67.78 0C JECFA 129 Tenacity 6 Hrs FDA Regulation 21 CFR 172.515 Solubility in Ethanol Soluble Food Chemical Codex Not listed Acid Value 1 max. (mgKOH/gm) REACH Pre-Reg. No. --- Export Tariff Code 2915.39.4550 Vapour Pressure 0.510000 mmHg @ 25 0C Vapour Density 5.5 (Air=1) Anti-Oxidants/Stabilizers Yes ✔ No Heat of Vaporization (ΔvapH°) 56.90 kJ/mol Derived from GMO? Yes GMO as process aid? Synonyms: Acetate C-7; Acetic acid, heptyl ester; Heptanyl acetate; Heptyl acetate; n-Heptyl acetate; 1-Heptyl acetate; n-Heptyl ethanoate Packing: As per Customer's requirement Shelf life of 24 months from the date of manufacturing. Stable when stored in tightly Storage: sealed containers. Keep in cool and dry area, away from direct heat and light. If stored for more than 12 months, quality should be checked before use. Breeze Intermediates Pvt. Ltd., Z-39, Dahej SEZ, Dist.: Bharuch (India) Phone: +91 9825107638 www.breezeipl.com.

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Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S
foods Article Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality Qian Ge 1,2,3, Chunfeng Guo 1,3, Jing Zhang 2, Yue Yan 2, Danqing Zhao 2, Caihong Li 2, Xiangyu Sun 1, Tingting Ma 1, Tianli Yue 1,3,4 and Yahong Yuan 1,3,4,* 1 College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; [email protected] (Q.G.); [email protected] (C.G.); [email protected] (X.S.); [email protected] (T.M.); [email protected] (T.Y.) 2 Institute of Quality Standard and Testing Technology for Agro-Products of Ningxia, Yinchuan 750002, China; [email protected] (J.Z.); [email protected] (Y.Y.); [email protected] (D.Z.); [email protected] (C.L.) 3 National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China 4 College of Food Science and Technology, Northwest University, Xi’an 710069, China * Correspondence: [email protected]; Tel./Fax: +86-029-87092261 Abstract: In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with ﬁve indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and Citation: Ge, Q.; Guo, C.; Zhang, J.; delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents Yan, Y.; Zhao, D.; Li, C.; Sun, X.; Ma, of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R.
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B REGULATION (EC) No 1334/2008 of the EUROPEAN
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