04622

Supelco

Octyl acetate

analytical standard

Synonym(s):
Acetic acid octyl ester
Linear Formula:
CH3CO2(CH2)7CH3
CAS Number:
Molecular Weight:
172.26
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.24

Quality Level

grade

analytical standard

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.)

Featured Industry

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 Germany

WGK 2

Flash Point(F)

186.8 °F - closed cup

Flash Point(C)

86 °C - closed cup

Certificate of Analysis

Certificate of Origin

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...
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...
Constituents of essential oils from fruit of some Heracleum L. species
Tkachenko KG
J. Essent. Oil Res., 5(6), 687-689 (1993)

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