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W334804 Aldrich

Heptanoic acid

97%, FG

Synonym: Enanthic acid, Oenanthic acid

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, E-H, Flavors and Fragrances, G-H,
biological source   synthetic
grade   FG
  Kosher
reg. compliance   FDA 21 CFR (173.315)
  EU Regulation 1334/2008 & 178/2002
vapor density   4.5 (vs air)
vapor pressure   <0.1 mmHg ( 20 °C)
InChI Key   MNWFXJYAOYHMED-UHFFFAOYSA-N
assay   97%
expl. lim.   10.1 %
refractive index   n20/D 1.4221(lit.)
bp   223 °C(lit.)
mp   −10.5 °C(lit.)
density   0.918 g/mL at 25 °C(lit.)
Certification   food allergen, GMO-free, BSE/TSE, non-animal source, Kosher
See Safety & Documentation for available documents
Organoleptic   cheesy; rancid; sour
food allergen   no known allergens

Description

Packaging

1 kg in poly bottle

10, 20 kg in poly drum

Other Notes

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Safety & Documentation

Safety Information

Symbol 
Signal word 
Danger
Hazard statements 
RIDADR 
UN 3265 8 / PGII
WGK Germany 
1
RTECS 
MJ1575000
Flash Point(F) 
235.4 °F
Flash Point(C) 
113 °C
Protocols & Articles

Articles

GC Analysis of C2-C22 Free Fatty Acids on Nukol™

From our library of Articles, Sigma-Aldrich presents GC Analysis of C2-C22 Free Fatty Acids on Nukol™
Keywords: Chromatography, Flame ionization detector, Gas chromatography, Purification

GC Analysis of C2-C7 Free Fatty Acids on Nukol™

From our library of Articles, Sigma-Aldrich presents GC Analysis of C2-C7 Free Fatty Acids on Nukol™
Keywords: Chromatography, Flame ionization detector, Gas chromatography, Purification, Size-exclusion chromatography

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

From our library of Articles, Sigma-Aldrich presents GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber
Keywords: Chromatography, Flame ionization detector, Gas chromatography, Purification, Solid phase microextractions

GC Analysis of Fresh and Rancid Potato Chips on SPB®-1 SULFUR after SPME using 50/30 μm DVB/Carboxen/PDMS Fiber

From our library of Articles, Sigma-Aldrich presents GC Analysis of Fresh and Rancid Potato Chips on SPB®-1 SULFUR after SPME using 50/30 μm DVB/Carboxen/PDMS Fiber
Keywords: AGE, Chromatin immunoprecipitation, Chromatography, Gas chromatography, Mass spectrometry, Oxidations, Purification, Size-exclusion chromatography, Solid phase microextractions

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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