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Merck

W334812

Sigma-Aldrich

Heptanoic acid

natural, FG

Sinónimos:

Enanthic acid, Oenanthic acid

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About This Item

Fórmula lineal:
CH3(CH2)5COOH
Número de CAS:
Peso molecular:
130.18
FEMA Number:
3348
Beilstein/REAXYS Number:
1744723
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.028
NACRES:
NA.21

grade

FG
Halal
Kosher
natural

Quality Level

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

4.5 (vs air)

vapor pressure

<0.1 mmHg ( 20 °C)

expl. lim.

10.1 %

refractive index

n20/D 1.4221 (lit.)

bp

223 °C (lit.)

mp

−10.5 °C (lit.)

density

0.918 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cheesy; rancid; sour

SMILES string

CCCCCCC(O)=O

InChI

1S/C7H14O2/c1-2-3-4-5-6-7(8)9/h2-6H2,1H3,(H,8,9)

InChI key

MNWFXJYAOYHMED-UHFFFAOYSA-N

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General description

Heptanoic acid is a short-chain fatty acid mainly found in the flavor volatiles of cheese, green tea, fruits of Malpighia glabra L and flowers of oyster rhoeo.

Application


  • Identification of Short-Chain Fatty Acids for Predicting Preterm Birth in Cervicovaginal Fluid Using Mass Spectrometry.: This research identifies Heptanoic acid among other biomarkers in cervicovaginal fluid that could predict preterm birth, demonstrating its potential in prenatal diagnostics (Hur et al., 2024) (Hur et al., 2024).

pictograms

CorrosionExclamation mark

signalword

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3

target_organs

Respiratory system

Storage Class

8A - Combustible corrosive hazardous materials

wgk_germany

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion.
Shimoda M, et al.
Journal of Agricultural and Food Chemistry, 43(6), 1616-1620 (1995)
A rapid method for the quantitative determination of short-chain free volatile fatty acids from cheese.
Innocente N, et al.
Journal of Agricultural and Food Chemistry, 48(8), 3321-3323 (2000)
Quantitative changes in volatile components of green tea during development of tea shoots.
Oyaizu T, et al.
Journal of the Japanese Society for Food Science and Technology (2002)
Volatile constituents of fruits of Malpighia glabra L.
Casadebaig J, et al.
J. Essent. Oil Res., 12(6), 677-678 (2000)
Dorrain Y Low et al.
Food & function, 6(8), 2464-2474 (2015-07-29)
Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures

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