Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Ethyl cyclohexanecarboxylate

Ethyl cyclohexanecarboxylate [3289-28-9] M 156.2, b 76-77°/10mm, 92-93°/34mm, d 0.960, n 1.420. Washed with M sodium hydroxide solution, then water, dried with Na2S04 and distd. [Pg.236]

Methylsulfinyl cyclohexyl ketone is prepared by reaction of the reagent (0.08 mole) with 6.24 g (0.04 mole) of ethyl cyclohexanecarboxylate yielding about 7 g of product, mp 62-63° after recrystallization from isopropyl ether. [Pg.94]

A variety of mixed metal catalysts, either as fused oxides (42 7 8) or coprecipitated on supports (25 0) or as physical mixtures of separate catalysts (5P), have been tested in aniline reductions. In the hydrogenation of ethyl p-aminobenzoate, a coprccipitated 3% Pd, 2% Rh-on-C proved superior to 5% Rh-on-C, inasmuch as hydrogenolysis to ethyl cyclohexanecarboxylate was less (61) (Table 1). [Pg.124]

Excess Peterson reagent 1606 a reacts with methyl benzoate, via the intermediates 1609 and 1610, to give, on work-up, some a-trimethylsilylacetophenone 1609 and 49% phenylallylsilane 1611 [15], whereas with 1606a ethyl cyclohexanecarboxylate affords only the a-trimethylsilyl-ketone 1612 [16, 17] (Scheme 10.6). [Pg.244]

Bade-Wegner et al. (1998) studied the volatile compounds associated with the over-fermented flavor defect, considered to be one of the most objectionable organoleptic defects in coffee. They examined two defective samples of arabica and one sample of robusta green coffees, comparing them to reference products with a neutral flavor. As the off-flavor can be due to overfermentation of green coffee or to the presence of so-called stinker beans, the authors considered that the previous studies and identifications were more indicative than causative. By GC-olfactometry, three fruity odor notes were perceived, at different intensities, that were attributed to ethyl 2-methylbutanoate (Section 5,F.40), ethyl 3-methyl-butanoate (Section 5,F.41) and ethyl cyclohexanecarboxylate (Section 5,F.46). The three esters were considered to be the most important contributors to the over-fermented flavor defect. [Pg.32]

F.46) Cyclohexanecarboxylic acid, ethyl ester, ethyl cyclohexanecarboxylate, ethyl cyclohexylmethanoate [3289-28-9] FEMA 3544... [Pg.179]

Cyclohexanecarboxylic acid ethyl ester. See Ethyl cyclohexanecarboxylate Cyclohexanecarboxylic acid, lead salt. See Lead naphthenate... [Pg.1117]

Ethyl cyclohexaneacetate. See Ethyl cyclohexylacetate Ethyl cyclohexanecarboxylate CAS 3289-28-9... [Pg.1700]

N-Ethylcyclohexylamine. See Cyclohexylethylamine Ethyl cyclohexylmethanoate. See Ethyl cyclohexanecarboxylate Ethyl 3-cyclohexylpropanoate Ethyl cyclohexylpropionate. See Ethyl cyclohexanepropionate Ethylcyclopentane... [Pg.1701]

Ethyl crotonate Ethyl cyclohexanecarboxylate Ethyl cyclohexanepropionate Ethyl decanoate 2-Ethyl-3,5(6)-dimethylpyrazine Ethylene brassylate 2-Ethyl fenchol Ethyl formate 2-Ethylfuran Ethyl-2-furanpropionate 4-Ethylguaiacol 2-Ethyl-2-heptenal 2-Ethylhexanol Ethyl isobutyrate Ethyl isovalerate... [Pg.5283]


See other pages where Ethyl cyclohexanecarboxylate is mentioned: [Pg.2378]    [Pg.393]    [Pg.624]    [Pg.1353]    [Pg.383]    [Pg.2378]    [Pg.1353]    [Pg.73]    [Pg.104]    [Pg.674]    [Pg.362]    [Pg.363]    [Pg.1087]    [Pg.354]    [Pg.355]    [Pg.1072]    [Pg.407]    [Pg.1142]    [Pg.247]    [Pg.6212]    [Pg.7063]    [Pg.354]    [Pg.723]    [Pg.341]    [Pg.342]    [Pg.1022]    [Pg.397]    [Pg.398]    [Pg.1294]    [Pg.388]    [Pg.1159]    [Pg.385]    [Pg.386]   
See also in sourсe #XX -- [ Pg.166 , Pg.258 ]

See also in sourсe #XX -- [ Pg.166 , Pg.258 ]

See also in sourсe #XX -- [ Pg.723 ]




SEARCH



Cyclohexanecarboxylic

Cyclohexanecarboxylic acid ethyl ester

Ethyl 2-hydroxy cyclohexanecarboxylate

Ethyl 2-oxo-cyclohexanecarboxylate

Ethyl cyclohexanecarboxylate, reaction with

© 2024 chempedia.info