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Methyl heptanoate

analytical standard

Synonym(s):

Heptanoic acid methyl ester, Methyl enanthate

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About This Item

Empirical Formula (Hill Notation):
C8H16O2
CAS Number:
Molecular Weight:
144.21
Beilstein:
1747147
EC Number:
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

Assay

≥99.8% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.411

bp

171-172 °C (lit.)

density

0.880 g/mL at 20 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

functional group

ester

shipped in

ambient

storage temp.

room temp

SMILES string

CCCCCCC(=O)OC

InChI

1S/C8H16O2/c1-3-4-5-6-7-8(9)10-2/h3-7H2,1-2H3

InChI key

XNCNNDVCAUWAIT-UHFFFAOYSA-N

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General description

Methyl heptanoate is a fatty acid ester prepared by treating heptanoic acid with methyl alcohol in the presence of hydrochloric acid or sulfuric acid. It is commonly used as a flavoring agent in food products.

Application

Methyl heptanoate may be used as an external standard for the extraction and quantification of aroma compounds in stratch matrices using gas chromatography technique.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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Pictograms

Flame

Signal Word

Warning

Hazard Statements

Precautionary Statements

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

125.6 °F - closed cup

Flash Point(C)

52 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

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Encyclopedia of Agriculture and Food Systems, 50(25), 7345-7349 (2014)
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
Arvisenet.G, et al.
Journal of Agricultural and Food Chemistry, 50(25), 7345-7349 (2002)

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