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W334812

Sigma-Aldrich

Heptanoic acid

natural, FG

Synonym(s):

Enanthic acid, Oenanthic acid

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About This Item

Linear Formula:
CH3(CH2)5COOH
CAS Number:
Molecular Weight:
130.18
FEMA Number:
3348
Beilstein:
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

Signal Word

Danger

Hazard Statements

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

8A - Combustible corrosive hazardous materials

WGK

WGK 1

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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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)
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)
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)
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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