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Merck

W244902

Ethyl octanoate

≥98%, FCC, FG

Synonym(s):

Ethyl caprylate

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About This Item

Linear Formula:
CH3(CH2)6COOC2H5
CAS Number:
Molecular Weight:
172.26
FEMA Number:
2449
Council of Europe no.:
392
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.111
EC Number:
203-385-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1754470
Organoleptic:
waxy; fruity; pineapple; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor pressure

0.02 mmHg ( 25 °C)

assay

≥98%

refractive index

n20/D 1.417 (lit.)

bp

206-208 °C (lit.)

mp

−48-−47 °C (lit.)

density

0.867 g/mL at 20 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

waxy; fruity; pineapple; sweet

SMILES string

CCCCCCCC(=O)OCC

InChI

1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3

InChI key

YYZUSRORWSJGET-UHFFFAOYSA-N

General description

Ethyl octanoate is a volatile compound reported to be found in Chinese rice wine and ripe ‘Kensington Pride′ mango fruit.


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pictograms

Environment

hcodes

Hazard Classifications

Aquatic Chronic 2

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

167.0 °F - closed cup

flash_point_c

75 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter



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Jun Iwamoto et al.
Asia Pacific journal of clinical nutrition, 23(2), 256-262 (2014-06-06)
Serum undercarboxylated osteocalcin (ucOC) is an index of vitamin K nutritional status in treatment-naive postmenopausal osteoporotic women. The purpose of the present study was to reveal the association between vitamin K nutritional status and serum ucOC concentrations in postmenopausal osteoporotic
The influence of yeast strains on the volatile flavour compounds of Chinese rice wine
Chen S and Xu Y
Journal of the Institute of Brewing, 116(2), 190-196 (2010)
Aroma volatiles production during fruit ripening of `Kensington Pride?mango.
Postharvest biology and technology, 27(3), 323-336 (2003)