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Octyl acetate

analytical standard

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Synonym(s):
Acetic acid octyl ester
Linear Formula:
CH3CO2(CH2)7CH3
CAS Number:
112-14-1
Molecular Weight:
172.26
EC Number:
203-939-6
MDL number:
MFCD00009562
PubChem Substance ID:
329747959
NACRES:
NA.24

grade

analytical standard

Quality Level

100

vapor density

5.9 (vs air)

Assay

≥98.5% (GC)

autoignition temp.

515 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

8.14 %

impurities

≤0.5% water

refractive index

n20/D 1.418 (lit.)
n20/D 1.418-1.421

bp

211 °C (lit.)

density

0.867 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CCCCCCCCOC(C)=O

InChI

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

InChI key

YLYBTZIQSIBWLI-UHFFFAOYSA-N

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General description

Octyl acetate is an aliphatic ester. It occurs as a constituent of essential oils derived from various fruits and is widely used in food processing industries due to its ability to impart a characteristic citrus flavor.

Application

Octyl acetate may be used as a reference standard for the determination of the analyte in wine samples and orange juice by chromatography based techniques.

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

189.1 °F - closed cup

Flash Point(C)

87.3 °C - closed cup

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Anti-inflammatory and analgesic properties of Heracleum persicum essential oil and hydroalcoholic extract in animal models
Hajhashemi V, et al.
Journal of Ethnopharmacology, 124(3), 475-480 (2009)
Valiollah Hajhashemi et al.
Journal of ethnopharmacology, 124(3), 475-480 (2009-05-27)
Fruits of Heracleum persicum (Apiaceae) are used as pain killer in Iranian folkloric medicine. To evaluate the anti-inflammatory and analgesic effects of the hydroalcoholic extract and essential oil of the plant fruits and analyzing the essential oil. Essential oil and
Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography--mass spectrometry
Antalick G, et al.
Food Chemistry, 121(4), 1236-1245 (2010)
Constituents of essential oils from fruit of some Heracleum L. species
Tkachenko KG
J. Essent. Oil Res., 5(6), 687-689 (1993)
Tayebeh Radjabian et al.
Chemistry & biodiversity, 11(12), 1945-1953 (2014-12-11)
The fruit essential oils of Heracleum persicum, H. rechingeri, H. gorganicum, H. rawianum, H. pastinacifolium, and H. anisactis from Iran were obtained by hydrodistillation and characterized by GC-FID and GC/MS analyses. The oils of the six species were compared to
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