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W280909

Sigma-Aldrich

Octyl formate

≥97%, FCC

Synonym(s):

Octyl methanoate

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About This Item

Linear Formula:
HCO2(CH2)7CH3
CAS Number:
112-32-3
Molecular Weight:
158.24
FEMA Number:
2809
EC Number:
203-959-5
Council of Europe no.:
342
MDL number:
MFCD00046147
UNSPSC Code:
12164502
PubChem Substance ID:
24901189
Flavis number:
9.075
NACRES:
NA.21
Organoleptic:
orange; fruity; rose
grade:
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens
Pricing and availability is not currently available.

biological source

synthetic

Quality Level

400

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[1], mushrooms[2] and certain varieties of rice.[3]

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

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

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Certificates of Analysis (COA)

Lot/Batch Number
MKCD6756
MKCC5768
MKBT9259V
MKBT0060V
S84987V

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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)
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
Jon Alberdi-Cedeño et al.
Antioxidants (Basel, Switzerland), 9(6) (2020-06-25)
For the first time, an important number of oxylipins have been identified and quantified in corn oil submitted to mild oxidative conditions at each time of their oxidation process. This oil can be considered as a model system of edible
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)
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