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Merck
CN

W280909

Octyl formate

≥97%, FCC

Synonym(s):

Octyl methanoate

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About This Item

Linear Formula:
HCO2(CH2)7CH3
CAS Number:
112-32-3
Molecular Weight:
158.24
FEMA Number:
2809
Council of Europe no.:
342
UNSPSC Code:
12164502
PubChem Substance ID:
24901189
Flavis number:
9.075
EC Number:
203-959-5
NACRES:
NA.21
MDL number:
MFCD00046147
Organoleptic:
orange; fruity; rose
Grade:
Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

[H]C(=O)OCCCCCCCC

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-11-9-10/h9H,2-8H2,1H3

InChI key

AVBRYQRTMPHARE-UHFFFAOYSA-N

biological source

synthetic

grade

Halal, Kosher

reg. compliance

FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

assay

≥97%

refractive index

n20/D 1.418 (lit.)

bp

87-89 °C/20 mmHg (lit.)

density

0.877 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

orange; fruity; rose

Quality Level

400

General description

Octyl formate is one of the flavor volatile components reported in blackberries, mushrooms and certain varieties of rice.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

170.6 °F - closed cup

flash_point_c

77 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
MKCD6756
MKCC5768
MKBT9259V
MKBT0060V
S84987V

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Differentiation of eight commercial mushrooms by electronic nose and gas chromatography-mass spectrometry.
Zhou J, et al.
Journal of Sensors (2015)
Characterization and assessment of flavor compounds and some allergens in three iranian rice cultivars during gelatinization process by hs-spme/gc-ms.
Givianrad MH.
Journal of Chemistry, 9(2), 716-728 (2012)
Huaixiang Tian et al.
Journal of food science, 85(11), 3981-3997 (2020-10-17)
To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed
Jon Alberdi-Cedeño et al.
Antioxidants (Basel, Switzerland), 9(6) (2020-06-25)
For the first time, an important number of oxylipins have been identified and quantified in corn oil submitted to mild oxidative conditions at each time of their oxidation process. This oil can be considered as a model system of edible
Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique.
Klesk K & Qian M.
Journal of Food Science, 68(2), 697-700 (2003)
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