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Ethyl octanoate

ReagentPlus®, ≥99%

Synonym(s):

Ethyl caprylate

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About This Item

Linear Formula:
CH3(CH2)6COOC2H5
CAS Number:
106-32-1
Molecular Weight:
172.26
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
24847087
EC Number:
203-385-5
Beilstein/REAXYS Number:
1754470
MDL number:
MFCD00009552
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vapor pressure

0.02 mmHg ( 25 °C)

Quality Level

100

product line

ReagentPlus®, Selectophore™

assay

≥99%

refractive index

n20/D 1.417 (lit.)

bp

206-208 °C (lit.)

mp

−48-−47 °C (lit.)

density

0.867 g/mL at 20 °C (lit.)

functional group

ester

SMILES string

CCCCCCCC(=O)OCC

InChI

1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3

InChI key

YYZUSRORWSJGET-UHFFFAOYSA-N

General description

Ethyl octanoate is a powerful odourant found in mead (a traditional drink that contains alcohol).

Application

Ethyl octanoate, found in Burgundy wine, was used to study its partition co-efficient in water in model wine using the headspace method.

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany

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pictograms

Environment
GHS09

hcodes

H411

Hazard Classifications

Aquatic Chronic 2

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

167.0 °F - closed cup

flash_point_c

75 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

Group 4: Flammable liquids + Type 3 petroleums + Hazardous rank III + Water insoluble liquid

fsl

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Certificates of Analysis (COA)

Lot/Batch Number
44999MJ
01729EJ
02424CT
02109CW
01918TZ

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Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine.
Lubbers S, et al.
American Journal of Enology and Viticulture, 45(1), 29-33 (1994)
A P Pereira et al.
Food microbiology, 33(1), 114-123 (2012-11-06)
Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present
Eduardo Coelho et al.
Molecules (Basel, Switzerland), 25(14) (2020-07-19)
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are
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