Details of Natural Product (NP)

General Information of Natural Product (ID: NP0198)
  Natural Product Name
Ethyl Stearate
  Synonyms
ETHYL STEARATE; Ethyl octadecanoate; 111-61-5; Stearic acid ethyl ester; Octadecanoic acid, ethyl ester; Ethyl n-octadecanoate; Stearic acid, ethyl ester; Dicyclohexylammonium sulfate; UNII-C64RTC734W; MFCD00009006; octadecanoic acid ethyl ester; C64RTC734W; FEMA No. 3490; NSC 8919; EINECS 203-887-4; BRN 1788183; ethylstearate; ethyl-stearate; AI3-01781; Ethyloctadecanoate; Stearic acid ethyl; Ethyl ocatadecanoate; Radia 7185; Ethyl stearate, >=97%; Dicyclohexylammonium sulphate; SCHEMBL24287; Octadecanoic acid-ethyl ester; 4-02-00-01218 (Beilstein Handbook Reference); Octacecanoic acid, ethy ester; QSPL 077; QSPL 080; QSPL 085; QSPL 088; QSPL 132; DTXSID5059406; CHEBI:84936; FEMA 3490; NSC8919; HMS3650O05; Ethyl stearate, analytical standard; NSC-8919; Ethyl octadecanoate (ethyl stearate); LMFA07010883; ZINC64858945; AKOS004910332; MCULE-3414589628; Ethyl stearate, >=99% (capillary GC); BS-42291; U168; FT-0668391; S0079; S0365; D92247; Ethyl stearate, Vetec(TM) reagent grade, 97%; A894706; SR-01000946815; J-002604; Q9344811; SR-01000946815-1; UNII-89IR26S11S component MVLVMROFTAUDAG-UHFFFAOYSA-N; UNII-ANA2NCS6V1 component MVLVMROFTAUDAG-UHFFFAOYSA-N; UNII-PY7890FR5M component MVLVMROFTAUDAG-UHFFFAOYSA-N; Ethyl stearate, United States Pharmacopeia (USP) Reference Standard
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  Formula C20H40O2
  Weight 312.5
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C20H40O2/c1-3-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22-4-2/h3-19H2,1-2H3
  InChI Key MVLVMROFTAUDAG-UHFFFAOYSA-N
  Isomeric SMILES CCCCCCCCCCCCCCCCCC(=O)OCC
  Canonical SMILES CCCCCCCCCCCCCCCCCC(=O)OCC
  External Links PubChem ID 8122
CAS ID 111-61-5

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Vitis vinifera
  Factor Name: Variety Comparison [1]
              Species Info Factor Info
               Experiment Detail
Grape pomaces and stalks of Nero d'Avola and Frappato were donated by the ''Valle dell'Acate'' wine firm, Acate, RG, Italy - those from Nerello Mascalese and Cabernet Sauvignon were given by the ''Emanuele Scammacca Barone del Murgo'' wine firm, Santa Venerina, CT, Italy. The winemaking procedures were similar for all samples, namely grape clusters were crushed and destemmed using a destemmer-crusher. The crushed grapes were treated with sulphur dioxide (0.2-0.5% total mash) and with selected strains of Saccharomyces cerevisiae to start up the fermentation. After 6-8 days of maceration, when alcoholic fermentation was finished, the mash was pressed. Stalks coming from destemming procedure and grape pomace coming from the maceration procedure were subjected to the distillation procedures within 24 h of their collection. All materials were collected during the 2004 vintage.
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               Factor Function
On the whole, 38 components have been characterized in the samples of grape pomaces, with Frappato cv. showing the richest composition; instead, 88 components have been detected in the stalks of Frappato, Nero d'Avola, Nerello Mascalese and Cabernet Sauvignon varieties.
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               Factor Part Location NP Content
 
Vitis vinifera var. Cabernet Sauvignon
 Pomaces Italy
NP Content: 0.38 %
 
Vitis vinifera var. Frappato
 Pomaces Italy
NP Content: 0.37 %
 
Vitis vinifera var. Nerello Mascalese
 Pomaces Italy
NP Content: 0.55 %
 
Vitis vinifera var. Nero d'Avola
 Pomaces Italy
NP Content: 0.39 %
References
1 Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L.