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W280909

Sigma-Aldrich

Octyl formate

≥97%, FCC

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Synonym(s):
Octyl methanoate
Linear Formula:
HCO2(CH2)7CH3
CAS Number:
112-32-3
Molecular Weight:
158.24
FEMA Number:
2809
EC Number:
203-959-5
Council of Europe no.:
342
MDL number:
MFCD00046147
UNSPSC Code:
12164502
PubChem Substance ID:
24901189
Flavis number:
9.075
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

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

Target Organs

Respiratory system

WGK

WGK 2

Flash Point(F)

170.6 °F

Flash Point(C)

77 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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