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Merck
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W280909

Octyl formate

≥97%, FCC

Synonym(s):

Octyl methanoate

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About This Item

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

synthetic

Quality Level

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

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

General description

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


pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

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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Differentiation of eight commercial mushrooms by electronic nose and gas chromatography-mass spectrometry.
Zhou J, et al.
Journal of Sensors (2015)
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
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)



Global Trade Item Number

SKUGTIN
W280909-SAMPLE-K04061837517013
W280909-1KG-K04061837529672