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Merck
CN

112321

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

Key Documents

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Product Name

Ethyl octanoate, ReagentPlus®, ≥99%

InChI key

YYZUSRORWSJGET-UHFFFAOYSA-N

InChI

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

SMILES string

CCCCCCCC(=O)OCC

vapor pressure

0.02 mmHg ( 25 °C)

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

Quality Level

100

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Application

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

General description

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

Legal Information

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

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

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT1981
SHBQ4259
SHBN4351
SHBQ6331
44999MJ

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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
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)
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
Shuang Chen et al.
Journal of agricultural and food chemistry, 67(17), 4876-4884 (2019-03-29)
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
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