Date published: 2025-9-16

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Elaidic acid ethyl ester (CAS 6114-18-7)

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Alternate Names:
(9E)-9-Octadecenoic Acid Ethyl Ester
CAS Number:
6114-18-7
Molecular Weight:
310.51
Molecular Formula:
C20H38O2
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.

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Elaidic acid ethyl ester is a biologically significant derivative of a fatty acid that exhibits a diverse range of biological activities. It is naturally present in the human body. The multifaceted mechanisms of Elaidic acid ethyl ester encompass several pathways. It interacts with cannabinoid receptors. Additionally, it activates the PPAR-alpha receptor and the TRPV1 receptor.


Elaidic acid ethyl ester (CAS 6114-18-7) References

  1. Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life.  |  Zhang, R., et al. 2019. Molecules. 24: PMID: 31533273
  2. Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.  |  Zang, J., et al. 2020. Food Microbiol. 90: 103487. PMID: 32336353
  3. Development and Characterization of Stingless Bee Propolis Properties for the Development of Solid Lipid Nanoparticles for Loading Lipophilic Substances.  |  Khongkaew, P. and Chaemsawang, W. 2021. Int J Biomater. 2021: 6662867. PMID: 34135970
  4. Protective mechanism of fruit vinegar polyphenols against AGEs-induced Caco-2 cell damage.  |  Wu, Q., et al. 2023. Food Chem X. 19: 100736. PMID: 37415956
  5. Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum  |  Yusuf Olamide Kewuyemi, Patrick Berka Njobeh, Eugenie Kayitesi, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Martins Ajibade Adefisoye, Oluwafemi Ayodeji Adebo. 2020. Journal of Cereal Science. 95: 103042.
  6. Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China  |  Lu, Y., Wang, Y., Zhao, G., & Yao, Y. 2021. Lwt. 142: 111057.
  7. Analysis of the characteristic flavor substances of boneless cold-eating rabbit under different preprocessing treatments  |  Yuan, X., Peng, X., Zhong, L., Zhao, C., & Lin, H. 2021. Journal of Food Processing and Preservation. 45(10): e15812.
  8. Research on Key Substances in the Rating of Strong Aroma Crude Spirits Based on Correlation Algorithms  |  Peng, Y., Tuo, X., Zhu, X., Zhuang, W., & Mu, W. 2023. Journal of Computing and Electronic Information Management. 10(3): 119-124.
  9. Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC× GC-MS and GC-O-MS  |  Zhao, Y., Liao, P., Chen, L., Zhang, Y., Wang, X., Kang, Q.,.. & Sun, J. 2024. Food Chemistry Advances. 4: 100589.
  10. Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains  |  Wan, Y., Huang, J., Tang, Q., Zhang, S., Qin, H., Dong, Y.,.. & Zhou, R. 2024. Foods. 13(11): 1597.

Ordering Information

Product NameCatalog #UNITPriceQtyFAVORITES

Elaidic acid ethyl ester, 5 g

sc-358131
5 g
$123.00