Skip to Content
Merck
All Photos(1)

Documents

W280909

Sigma-Aldrich

Octyl formate

≥97%, FCC

Synonym(s):

Octyl methanoate

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
HCO2(CH2)7CH3
CAS Number:
Molecular Weight:
158.24
FEMA Number:
2809
EC Number:
Council of Europe no.:
342
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.075
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

Halal
Kosher

reg. compliance

FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

Assay

≥97%

refractive index

n20/D 1.418 (lit.)

bp

87-89 °C/20 mmHg (lit.)

density

0.877 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

orange; fruity; rose

SMILES string

[H]C(=O)OCCCCCCCC

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-11-9-10/h9H,2-8H2,1H3

InChI key

AVBRYQRTMPHARE-UHFFFAOYSA-N

General description

Octyl formate is one of the flavor volatile components reported in blackberries, mushrooms and certain varieties of rice.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

170.6 °F - closed cup

Flash Point(C)

77 °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’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Characterization and assessment of flavor compounds and some allergens in three iranian rice cultivars during gelatinization process by hs-spme/gc-ms.
Givianrad MH.
Journal of Chemistry, 9(2), 716-728 (2012)
Differentiation of eight commercial mushrooms by electronic nose and gas chromatography-mass spectrometry.
Zhou J, et al.
Journal of Sensors (2015)
Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique.
Klesk K & Qian M.
Journal of Food Science, 68(2), 697-700 (2003)
Huaixiang Tian et al.
Journal of food science, 85(11), 3981-3997 (2020-10-17)
To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed
Vivek Kempraj et al.
Molecules (Basel, Switzerland), 25(9) (2020-05-06)
The green tree ant, Oecophylla smaragdina, is one of only two recognized species of weaver ants. While the identity and functions of chemicals produced and emitted by its congener O. longinoda have been studied quite extensively and serve as a

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service