Skip to Content
MilliporeSigma
All Photos(2)

Key Documents

View All Documentation

112321

Sigma-Aldrich

Ethyl octanoate

ReagentPlus®, ≥99%

Synonym(s):

Ethyl caprylate

Sign Into View Organizational & Contract Pricing
All Photos(2)

About This Item

Linear Formula:
CH3(CH2)6COOC2H5
CAS Number:
106-32-1
Molecular Weight:
172.26
Beilstein/REAXYS Number:
1754470
EC Number:
203-385-5
MDL number:
MFCD00009552
UNSPSC Code:
12352100
PubChem Substance ID:
24847087
NACRES:
NA.22

vapor pressure

0.02 mmHg ( 25 °C)

Quality Level

100

product line

ReagentPlus®
Selectophore™

assay

≥99%

refractive index

n20/D 1.417 (lit.)

bp

206-208 °C (lit.)

mp

−48-−47 °C (lit.)

density

0.867 g/mL at 20 °C (lit.)

functional group

ester

SMILES string

CCCCCCCC(=O)OCC

InChI

1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3

InChI key

YYZUSRORWSJGET-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

Ethyl octanoate is a powerful odourant found in mead (a traditional drink that contains alcohol).

Application

Ethyl octanoate, found in Burgundy wine, was used to study its partition co-efficient in water in model wine using the headspace method.

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Selectophore is a trademark of Merck KGaA, Darmstadt, Germany

pictograms

Environment
GHS09

hcodes

H411

Hazard Classifications

Aquatic Chronic 2

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

167.0 °F - closed cup

flash_point_c

75 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
44999MJ
01729EJ
02424CT
02109CW
01918TZ

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine.
Lubbers S, et al.
American Journal of Enology and Viticulture, 45(1), 29-33 (1994)
A P Pereira et al.
Food microbiology, 33(1), 114-123 (2012-11-06)
Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present
Eduardo Coelho et al.
Molecules (Basel, Switzerland), 25(14) (2020-07-19)
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are
Shuang Chen et al.
Journal of agricultural and food chemistry, 67(17), 4876-4884 (2019-03-29)
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA). In AEDA, more aroma-active regions with flavor dilution (FD) factors
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service