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W243701

Ethyl heptanoate

≥98%, FG

Synonym(s):

Ethyl enanthate

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About This Item

Linear Formula:
CH3(CH2)5COOC2H5
CAS Number:
106-30-9
Molecular Weight:
158.24
FEMA Number:
2437
Council of Europe no.:
365
UNSPSC Code:
12164502
eCl@ss:
39022453
PubChem Substance ID:
24901080
Flavis number:
9.093
EC Number:
203-382-9
NACRES:
NA.21
MDL number:
MFCD00009538
Beilstein/REAXYS Number:
1752311
Organoleptic:
fruity; pineapple; rum
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515

assay

≥98%

refractive index

n20/D 1.412 (lit.)

bp

188-189 °C (lit.)

mp

−66 °C (lit.)

density

0.87 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fruity; pineapple; rum

SMILES string

CCCCCCC(=O)OCC

InChI

1S/C9H18O2/c1-3-5-6-7-8-9(10)11-4-2/h3-8H2,1-2H3

InChI key

TVQGDYNRXLTQAP-UHFFFAOYSA-N

General description

Ethyl heptanoate is one of the key flavor volatiles identified in Luzhou-flavor raw spirits and gingko wine.

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Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

165.2 °F - closed cup

flash_point_c

74 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9973
SHBS8463
SHBS7454
SHBR9973
SHBR2336

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Volatile compounds of raw spirits from different distilling stages of Luzhou-flavor spirit
Zheng, Jia, et al
Food Science and Technology Research, 20(2), 283-293 (2014)
J Enrique Cometto-Muñiz et al.
Experimental brain research, 158(2), 196-206 (2004-04-28)
A series of experiments probed into the degree of chemosensory detection additivity exhibited by mixtures of ethyl propanoate and heptanoate in terms of their trigeminal detectability via nasal pungency (i.e., irritation) and eye irritation. Nasal pungency was tested in subjects
Monographs on fragrance raw materials.
D L Opdyke
Food and cosmetics toxicology, 19(2), 237-254 (1981-04-01)
View All Related Papers

Global Trade Item Number

SKUGTIN
W243701-1KG-K04061837544743
W243701-20KG-K04061837544750
W243701-4KG-K04061837544767
W243701-SAMPLE-K04061837544774