Merck
CN
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文件

04622

Supelco

乙酸辛酯

analytical standard

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别名:
乙酸辛基酯
线性分子式:
CH3CO2(CH2)7CH3
CAS号:
112-14-1
分子量:
172.26
EC 号:
203-939-6
MDL编号:
MFCD00009562
PubChem化学物质编号:
329747959
NACRES:
NA.24

等级

analytical standard

质量水平

100

蒸汽密度

5.9 (vs air)

检测方案

≥98.5% (GC)

自燃温度

515 °F

保质期

limited shelf life, expiry date on the label

expl. lim.

8.14 %

杂质

≤0.5% water

折射率

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

bp

211 °C (lit.)

密度

0.867 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

格式

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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相关类别

一般描述

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.

应用

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.

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

189.1 °F - closed cup

闪点(°C)

87.3 °C - closed cup

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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
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)
Filippo Maggi et al.
Natural product research, 28(17), 1354-1363 (2014-04-05)
The essential oil obtained from the fruits of hogweed (Heracleum sphondylium subsp. ternatum) growing in central Apennines (Italy) was analysed for chemical composition by gas chromatographic-flame ionisation detector (GC-FID) and gas chromatography-mass spectrometry (GC-MS). The oil was composed mainly of
Hasim Kelebek et al.
Journal of the science of food and agriculture, 91(10), 1855-1862 (2011-04-12)
Orange flavour is the results of a natural combination of volatile compounds in a well-balanced system including sugars, acids and phenolic compounds. This paper reports the results of the first determination of aroma, organic acids, sugars, and phenolic components in
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