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等级
analytical standard
质量水平
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.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
SMILES字符串
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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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.
WGK
WGK 2
闪点(°F)
closed cup
闪点(°C)
closed cup
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
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)
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
Citrus Essential Oils: Flavor and Fragrance (2011)
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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