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Key Documents

W208000

Sigma-Aldrich

Isoamyl octanoate

≥98%, FG

Synonym(s):

Isoamyl caprylate

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About This Item

Linear Formula:
CH3(CH2)6CO2CH2CH2CH(CH3)2
CAS Number:
Molecular Weight:
214.34
FEMA Number:
2080
EC Number:
Council of Europe no.:
401
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.120
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal

Agency

meets purity specifications of JECFA

reg. compliance

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

Assay

≥98%

refractive index

n20/D 1.426 (lit.)

bp

260 °C

density

0.861 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

coconut; green; fruity; waxy; pineapple; sweet

SMILES string

CCCCCCCC(=O)OCCC(C)C

InChI

1S/C13H26O2/c1-4-5-6-7-8-9-13(14)15-11-10-12(2)3/h12H,4-11H2,1-3H3

InChI key

XKWSWANXMRXDES-UHFFFAOYSA-N

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General description

Isoamyl octanoate is an aroma compound found in different kinds of wine.

Biochem/physiol Actions

Taste at 20 ppm

Other Notes

Natural occurrence: Scotch, whiskey, bourbon whiskey, wine, banana, apple and strawberry.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Determination of volatile aroma compounds of Blaufrankisch wines extracted by solid-phase microextraction.
Vas G, et al.
Journal of Chromatographic Science, 36(10), 505-510 (1998)
Volatile compounds by SPME-GC as age markers of sparkling wines.
Francioli S, et al.
American Journal of Enology and Viticulture, 54(3), 158-162 (2003)
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)
Mosciano, G.
Perfumer & Flavorist, 24, 50-50 (1999)

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