W267600

Sigma-Aldrich

Methyl acetate

≥98%, FG

Synonym(s):
Methyl ethanoate
Linear Formula:
CH3COOCH3
CAS Number:
Molecular Weight:
74.08
FEMA Number:
2676
Beilstein/REAXYS Number:
1736662
EC Number:
Council of Europe no.:
213
MDL number:
PubChem Substance ID:
Flavis number:
9.023
NACRES:
NA.21
Pricing and availability is not currently available.

Quality Level

biological source

synthetic

grade

FG
Halal

Agency/Method

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
FDA 21 CFR 175.105

vapor density

2.55 (vs air)

vapor pressure

165 mmHg ( 20 °C)

assay

≥98%

form

liquid

autoignition temp.

936 °F

expl. lim.

16 %

refractive index

n20/D 1.361 (lit.)

bp

57-58 °C (lit.)

mp

−98 °C (lit.)

density

0.934 g/mL at 25 °C

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

fruity; ethereal; sweet

food allergen

no known allergens

SMILES string

COC(C)=O

InChI

1S/C3H6O2/c1-3(4)5-2/h1-2H3

InChI key

KXKVLQRXCPHEJC-UHFFFAOYSA-N

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General description

Methyl acetate has been identified as one of the volatile components in fresh grapefruit juice, green coffee and cantaloupe.

Packaging

5, 10 kg in steel drum
20 kg in composite drum
1 kg in glass bottle

Other Notes

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Pictograms

FlameExclamation mark

Signal Word

Danger

Hazard Statements

Target Organs

Central nervous system

Supp Hazards

EUH066

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN1231 - class 3 - PG 2 - Methyl acetate

WGK Germany

WGK 1

Flash Point(F)

8.6 °F - closed cup

Flash Point(C)

-13 °C - closed cup

Impact of ?ecological? post-harvest processing on the volatile fraction of coffee beans: I. Green coffee
Gonzalez-Rios O, et al.
J. Food Compos. Anal., 20(3), 289-296 (2007)
Identification of Additional Volatile Compounds from Cbntaloupe.
Senter S.
Journal of Food Science, 52(4), 1097-1098 (1987)
Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography.
Cadwallader KR & Xu Y
Journal of Agricultural and Food Chemistry, 42(3), 782-784 (1994)
Franc Avbelj et al.
Proceedings of the National Academy of Sciences of the United States of America, 106(9), 3137-3141 (2009-02-10)
Recent calorimetric measurements of the solvation enthalpies of some dipeptide analogs confirm our earlier prediction that the principle of group additivity is not valid for the interaction of the peptide group with water. We examine the consequences for understanding the...
DeLu Tyler Yin et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 18(26), 8130-8139 (2012-05-24)
Several serine hydrolases catalyze a promiscuous reaction: perhydrolysis of carboxylic acids to form peroxycarboxylic acids. The working hypothesis is that perhydrolases are more selective than esterases for hydrogen peroxide over water. In this study, we tested this hypothesis, and focused...

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