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W272809

Sigma-Aldrich

Methyl octanoate

99%, FG

Synonym(s):
Caprylic acid methyl ester, Methyl caprylate
Linear Formula:
CH3(CH2)6COOCH3
CAS Number:
Molecular Weight:
158.24
FEMA Number:
2728
Beilstein:
1752270
EC Number:
Council of Europe no.:
398
MDL number:
PubChem Substance ID:
Flavis number:
9.117
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

Assay

99%

refractive index

n20/D 1.417 (lit.)

bp

194-195 °C (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

fragrance allergen

no known allergens

Organoleptic

green; fruity; citrus; sweet

SMILES string

CCCCCCCC(=O)OC

InChI

1S/C9H18O2/c1-3-4-5-6-7-8-9(10)11-2/h3-8H2,1-2H3

InChI key

JGHZJRVDZXSNKQ-UHFFFAOYSA-N

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1 of 4

This Item
PHR353426067321719
Methyl octanoate 99%, FG

Sigma-Aldrich

W272809

Methyl octanoate

Methyl Octanoate pharmaceutical secondary standard, certified reference material

Supelco

PHR3534

Methyl Octanoate

Methyl octanoate 99%

Sigma-Aldrich

260673

Methyl octanoate

Methyl octanoate analytical standard

Supelco

21719

Methyl octanoate

grade

FG, Fragrance grade, Halal, Kosher

grade

certified reference material, pharmaceutical secondary standard

grade

-

grade

analytical standard

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

traceable to USP 1424255

agency

-

agency

-

assay

99%

assay

-

assay

99%

assay

≥99.8% (GC)

refractive index

n20/D 1.417 (lit.)

refractive index

-

refractive index

n20/D 1.417 (lit.)

refractive index

n20/D 1.418

bp

194-195 °C (lit.)

bp

193-194 °C (lit.)

bp

194-195 °C (lit.)

bp

193-194 °C (lit.)

General description

Methyl octanoate has been identified in the volatile flavor fractions of blue cheese and soursop.

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

179.6 °F - closed cup

Flash Point(C)

82 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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T1503
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25G
Pack Size/Quantity

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Volatile flavor components of soursop (Annona muricata).
MacLeod AJ & Pieris NM.
Journal of Agricultural and Food Chemistry, 29(3), 488-490 (1981)
Quantitation, evaluation, and effect of certain microorganisms on flavor components of blue cheese.
Anderson DF & Day EA.
Journal of Agricultural and Food Chemistry, 14(3), 241-245 (1966)
T J Gianfagna et al.
Life support & biosphere science : international journal of earth space, 5(2), 255-261 (2001-09-07)
Given the constraints on physical space, energy supply, and labor availability, crop production efficiency must be maximized if a sustainable supply of food is to be produced on lunar and planetary space stations. In the modules designed for plant growth
C Togbé et al.
The journal of physical chemistry. A, 114(11), 3896-3908 (2010-03-20)
There is a growing interest for using bioethanol-biodiesel fuel blends in diesel engines but no kinetic data and model for their combustion were available. Therefore, the kinetics of oxidation of a biodiesel-bioethanol surrogate fuel (methyl octanoate-ethanol) was studied experimentally in
A A Elliott et al.
Biochimica et biophysica acta, 978(2), 337-340 (1989-01-30)
The effects of n-alkanes (n-pentane to n-octane), n-alkanols (n-pentanol to n-undecanol) and two carboxylic esters (methyl pentanoate and methyl octanoate) on the conductance of squid giant axons in a high potassium, zero sodium bathing solution have been examined. Sodium and

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