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W270504

Sigma-Aldrich

Methyl heptanoate

≥99%, FG

Synonym(s):

Methyl enanthate

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About This Item

Linear Formula:
CH3(CH2)5COOCH3
CAS Number:
106-73-0
Molecular Weight:
144.21
FEMA Number:
2705
Beilstein:
1747147
EC Number:
203-428-8
Council of Europe no.:
368
MDL number:
MFCD00009537
UNSPSC Code:
12164502
PubChem Substance ID:
24901272
Flavis number:
9.096
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

Assay

≥99%

refractive index

n20/D 1.411 (lit.)

bp

172-173 °C (lit.)

density

0.87 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

green; fruity; sweet

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 has been identified in pineapple, Hardy kiwifruit and salak fruit.

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

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

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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Volatile constituents of salak (Salacca edulis Reinw.) fruit.
Wong KC & Tie DY.
Flavour and Fragrance Journal, 8(6), 321-324 (1993)
Effect of edible coating on volatile compounds of hardy kiwifruit during storage.
ACS Symp. Ser., 1035, 79?94-79?94 (2010)
Volatile constituents of pineapple (Ananas comosus [L.] Merr.)
Takeoka G, et al.
ACS Symp. Ser., 388, 223?237-223?237 (1989)
Silawan Somboonchan et al.
Food chemistry, 195, 79-86 (2015-11-18)
The effect of modulating the gelatinisation extent by hydration (50/50 and 80/20 water to starch ratio) and temperature (65 or 85 °C) on various properties of wheat starch in presence of flavours has been studied. The hydrothermal treatments resulted in

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