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W244910
Ethyl octanoate
natural, ≥98%, FCC, FG
Synonym(s):
Ethyl caprylate
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W244910-SAMPLE-K
R$376.00
1 KG
R$1,160.00
4 KG
R$2,997.00
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W244910-SAMPLE-K
R$376.00
1 KG
R$1,160.00
4 KG
R$2,997.00
About This Item
Linear Formula:
CH3(CH2)6COOC2H5
CAS Number:
Molecular Weight:
172.26
FEMA Number:
2449
Beilstein:
1754470
EC Number:
Council of Europe no.:
392c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.111
NACRES:
NA.21
Organoleptic:
banana; fruity; floral; pineapple
grade:
FG
Halal
Kosher
natural
Halal
Kosher
natural
Agency:
meets purity specifications of JECFA
food allergen:
no known allergens
Recommended Products
grade
FG
Halal
Kosher
natural
Quality Level
Agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
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.)
solubility
ethanol: soluble 1ml/4ml, clear, colorless (70% ethanol)
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
banana; fruity; floral; pineapple
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
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General description
Ethyl octanoate is an ethyl ester. It is an aroma active compound and is mainly responsible for the aroma of durian juices and wines. Its odor activity value (OAV) has been measured.[1] It has been identified as an odor active compound present in the young monovarietal red wines prepared from various grape species.[2]
Application
Ethyl octanoate is suitaible reagent used as standard for the measurement of flavor-active compounds by gas chromatography.[3] It may be employed as acyl donor in acyl transfer reactions catalyzed by Candida antarctica lipase B in organic media[4] and in lipase catalyzed acyl transfer reaction with 2-octanol as acyl acceptor.[5]
Ethyl octanoate may be employed as acyl donor in the Candida antarctica lipase B catalyzed acyl transfer reactions. Reaction mechanism and kinetics of these reactions have been studied.[4]
Hazard Statements
Precautionary Statements
Hazard Classifications
Aquatic Chronic 2
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point(F)
167.0 °F - closed cup
Flash Point(C)
75 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(7), 1939-1947 (2015-01-27)
The study evaluated the effects of five different strains (GRE, RC212, Lalvin D254, CGMCC2.4, and CGMCC2.23) of the yeast Saccharomyces cerevisiae on the aromatic characteristics of fermented durian musts. In this work, 38 and 43 compounds in durian juices and
Thioethyl-, vinyl-, ethyl octanoate esters and octanoic acid as acyl donors in lipase catalysed acyl transfer reactions.
Ohrner N, et al.
Biocatalysis and Biotransformation, 9(1-4), 105-114 (1994)
Quantitative determination of the odorants of young red wines from different grape varieties.
Ferreira V, et al.
Journal of the Science of Food and Agriculture, 80(11), 1659-1667 (2000)
Carrier-free, continuous primary beer fermentation.
Pires EJ, et al.
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M Martinelle et al.
Biochimica et biophysica acta, 1251(2), 191-197 (1995-09-06)
The acyl transfer reactions catalysed by Candida antartica lipase B in organic media followed a bi-bi ping-pong mechanism, with competitive substrate inhibition by the alcohols used as acyl acceptors. The effect of organic solvents on Vm and Km was investigated.
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W244910 ETHYL OCTANOATE NATURAL W244910 (ETHYL CAPRYLATE) Does this contain palm oil?
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