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W203111

Allyl heptanoate

natural, 98%, FG

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About This Item

Linear Formula:
CH3(CH2)5CO2CH2CH=CH2
CAS Number:
142-19-8
Molecular Weight:
170.25
FEMA Number:
2031
Council of Europe no.:
369
UNSPSC Code:
12164502
Flavis number:
9.097
NACRES:
NA.21
EC Number:
205-527-1
PubChem Substance ID:
329830445
MDL number:
MFCD00038341
Organoleptic:
fruity; waxy; pineapple; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

300

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

assay

98%

refractive index

n20/D 1.428 (lit.)

density

0.885 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fruity; waxy; pineapple; sweet

SMILES string

CCCCCCC(=O)OCC=C

InChI

1S/C10H18O2/c1-3-5-6-7-8-10(11)12-9-4-2/h4H,2-3,5-9H2,1H3

InChI key

SJWKGDGUQTWDRV-UHFFFAOYSA-N

General description

Allyl heptanoate is a flavor and fragrance ingredient that may be present in karanda fruit.

Application

This old-line chemical was one of the first to be Flavor and Extract Manufacturers Association-registered GRAS (generally recognized as safe). It can be used as part of ester complexes, primarily in fruit flavors like apple, pineapple, pear, plum, banana, fruit punch, and tropicals such as kiwi, papaya and mango. It can also play an important role in the fruity notes of aged cheeses, especially Parmesan, Asiago and grana padano.

Biochem/physiol Actions

Taste at 5-10ppm

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pictograms

Skull and crossbonesEnvironment
GHS06,GHS09

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Acute 1 - Aquatic Chronic 1

Storage Class

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

flash_point_f

179.6 °F - closed cup

flash_point_c

82 °C - closed cup

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2960
SHBP7313
SHBM5720
MKCH1215
MKCD4684

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Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 38(10), 60-60 (2013)
Volatile flavor constituents of Karanda (Carissa carandas L.) fruit.
Pino JA, et al.
J. Essent. Oil Res., 16(5), 432-434 (2004)

Global Trade Item Number

SKUGTIN
W203111-1KG-K04061834365280
W203111-SAMPLE-K04061834354840
W203111-100G-K04061834396246
W203111-10KG-K04061833901083