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Product Name: |
Ethyl octanoate |
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CAS: |
106-32-1 |
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MF: |
C10H20O2 |
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MW: |
172.26 |
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EINECS: |
203-385-5 |
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Product Categories: |
Pharmaceutical Intermediates |
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Mol File: |
106-32-1.mol |
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Melting point |
-47 °C |
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Boiling point |
206-208 °C(lit.) |
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density |
0.868 |
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vapor pressure |
0.02 mm Hg ( 25 °C) |
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refractive index |
n20/D 1.417(lit.) |
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FEMA |
2449 | ETHYL OCTANOATE |
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Fp |
167 °F |
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storage temp. |
Store below +30°C. |
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solubility |
ethanol: soluble1ml/4ml, clear, colorless (70% ethanol) |
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form |
Liquid |
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color |
Clear colorless |
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explosive limit |
0.7%(V) |
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Water Solubility |
insoluble |
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JECFA Number |
33 |
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Merck |
14,3778 |
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BRN |
1754470 |
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CAS DataBase Reference |
106-32-1(CAS DataBase Reference) |
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NIST Chemistry Reference |
Octanoic acid, ethyl ester(106-32-1) |
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EPA Substance Registry System |
Ethyl octanoate (106-32-1) |
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Hazard Codes |
Xi |
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Risk Statements |
38 |
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Safety Statements |
26-36 |
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WGK Germany |
2 |
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RTECS |
RH0680000 |
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Autoignition Temperature |
325 °C |
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TSCA |
Yes |
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HS Code |
29159080 |
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Toxicity |
LD50 orally in rats: 25,960 mg/kg, P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (1964) |
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Description |
Ethyl caprylate (ethyl octanoate) is a kind of fatty acid ester formed from caprylic acid and ethanol. It is a kind of natural fruit flavoring agent. It is usually included in the alcohol beverage. Among the main flavoring components of None-flavor liquor, the absolute content of ethyl caprylate is not high but its flavoring contributions is higher than ethyl acetate, ethyl lactate, and ethyl butyrate, only lower than ethyl caproate. Only small amount of ethyl caprylate could produce obvious fruit aroma in Nong-flavor liquor. However, excessive content of ethyl caprylate would inhibit the performance of other flavoring components. |
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Chemical Properties |
CLEAR COLOURLESS LIQUID |
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Chemical Properties |
Ethyl Octanoate is a liquid with a fruity, floral odor. It occurs in many fruits and alcoholic beverages and is used in fruit flavors. |
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Chemical Properties |
Ethyl octanoate has a pleasant, fruity, floral odor (wine–apricot note) |
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Uses |
manufacture of fruit ethers; constituent of enanthic, cocoic, and cognac ethers. |
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Uses |
Ethyl caprylate is a flavoring and fragrance agent. |
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Aroma threshold values |
Detection: 5 to 92 ppb |
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Taste threshold values |
Taste characteristics at 5 ppm: waxy, fatty, aldehydic, coconut, creamy and dairy-like. |
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Raw materials |
Etanol-->Octanoic acid |
