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Ethyl Pelargonate

Ethyl pelargonate, e228 Ethyl pentyl ketone, o37 Ethyl phenyl ether, e36... [Pg.225]

FEMA No. 2447 Ethyl Pelargonate CH3(CH2)7COOC2H5 fatty, fruity, cognac ins—water/ 229° mL 70% ale... [Pg.558]

SYNS ETHYL NONtTATE ETHYL PELARGONATE FEiMA No. 2447 NONANOIC ACID, ETHYL ESTER WTNE ETHER... [Pg.641]

ETHYLOXYPHENOL see EFAIOO ETHYL PABATE see EEKIOO ETHYL PARABEN see HJLOOO ETH T PARASEPT see HJLOOO ETHYL PARATHION see PAKOOO ETHYL PELARGONATE see ENWOOO... [Pg.1684]

The fine flavor and bouquet result from the secondary constituents of the brandy and are dependent upon a number of factors, principally raw materials, operating methods, aging, etc. The secondary constituents consist of various esters (acetic, butyric, oenanthic, valerianic), acetic acid, volatile oils, tannin, fixed acid and coloring matter. Ethyl pelargonate (oenanthic ester) and other volatile constituents are thought to be mainly responsible for the flavor. [Pg.139]

Ethyl Pelargonate, /Vonmrorc acid ethyl ester ethyl nonanoate wine ether. CrToxicity data P. M. Jenner et al. Food Cosmet. Toxicol 2, 327 (1964). [Pg.603]

Note The product of commerce is an alcoholic soln of various essences in form of a yellowish liq, d about 0. 23. It is used in production of cognac-like beverages 1 part ethyl pelargonate and 20 parts alcohol constitute one kind of artificial Cognac Essence. ... [Pg.603]

See other pages where Ethyl Pelargonate is mentioned: [Pg.397]    [Pg.397]    [Pg.732]    [Pg.397]    [Pg.203]    [Pg.14]    [Pg.70]    [Pg.95]    [Pg.228]    [Pg.229]    [Pg.236]    [Pg.241]    [Pg.248]    [Pg.276]    [Pg.539]    [Pg.539]    [Pg.1330]    [Pg.397]    [Pg.12]    [Pg.68]    [Pg.93]    [Pg.226]    [Pg.227]    [Pg.234]    [Pg.239]    [Pg.246]    [Pg.306]    [Pg.397]    [Pg.42]    [Pg.147]    [Pg.189]    [Pg.410]    [Pg.411]    [Pg.423]    [Pg.430]    [Pg.441]    [Pg.581]    [Pg.42]    [Pg.147]    [Pg.410]    [Pg.411]   
See also in sourсe #XX -- [ Pg.558 ]

See also in sourсe #XX -- [ Pg.231 , Pg.262 ]

See also in sourсe #XX -- [ Pg.136 ]

See also in sourсe #XX -- [ Pg.231 , Pg.262 ]



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