Ethyl Heptanoate
Ethyl heptanoate 's cas code is 106-30-9.
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Product Description
Ethyl heptanoate Basic information
Description References
Product Name: | Ethyl heptanoate |
Synonyms: | ETHYL OENANTHATE;ETHYL N-HEPTANOATE;ETHYL HEPTANOATE;ETHYL HEPTOATE;ETHYL HEPTYLATE;ETHYL ENANTHATE;ENANTHIC ACID ETHYL ESTER;HEPTANOIC ACID ETHYL ESTER |
CAS: | 106-30-9 |
MF: | C9H18O2 |
MW: | 158.24 |
EINECS: | 203-382-9 |
Product Categories: | Pharmaceutical Intermediates |
Mol File: | 106-30-9.mol |
Ethyl heptanoate Chemical Properties
Melting point | −66 °C(lit.) |
Boiling point | 188-189 °C(lit.) |
density | 0.87 g/mL at 25 °C(lit.) |
FEMA | 2437 | ETHYL HEPTANOATE |
refractive index | n20/D 1.412(lit.) |
Fp | 151 °F |
storage temp. | Store below +30°C. |
form | neat |
Merck | 14,3835 |
JECFA Number | 32 |
BRN | 1752311 |
InChIKey | TVQGDYNRXLTQAP-UHFFFAOYSA-N |
CAS DataBase Reference | 106-30-9(CAS DataBase Reference) |
NIST Chemistry Reference | Heptanoic acid, ethyl ester(106-30-9) |
EPA Substance Registry System | Heptanoic acid, ethyl ester (106-30-9) |
Ethyl heptanoate Safety Information
Hazard Codes | Xi |
Risk Statements | 36/37/38-22 |
Safety Statements | 37/39-26-24/25 |
RIDADR | UN 1993 / PGIII |
WGK Germany | 1 |
RTECS | MJ2087000 |
TSCA | Yes |
HS Code | 29159080 |
Toxicity | LD50 orally in rats: >34640 mg/kg (Jenner) |
Ethyl heptanoate Usage And Synthesis
Description | Ethyl heptanoate has a fruity odor reminiscent of cognac with a corresponding taste. It is also reported with a winy-brandy odor. It is used as a flavor ingredient in foods. |
Chemical Properties | Ethyl heptanoate has a fruity odor reminiscent of cognac with a corresponding taste. It has been also reported to have a winy-brandy odor |
Chemical Properties | clear colorless liquid |
Chemical Properties | Ethyl Heptanoate is a colorless liquid with a fruity odor reminiscent of cognac. It is found in fruits and alcoholic beverages and is used in appropriate aroma compositions. |
Uses | In the manufacture of liqueurs. Plays an important part in the formulation of raspberry, gooseberry, grape, cherry, apricot, currant, bourbon, and other artificial essences. |
Definition | ChEBI: The fatty acid ethyl ester of heptanoic acid. |
Preparation | By esterification of heptoic acid; by reacting the silver salt of the acid with ethyl-iodide or with ethyl alcohol in the pres[1]ence of mineral acids. |
Aroma threshold values | Detection: 2 ppb |
Taste threshold values | Taste characteristics at 10 ppm: fruity and waxy with a green winey nuance. |
Safety Profile | Low toxicity by ingestion and skin contact. Flammable liquid when exposed to heat, sparks, or flame. When heated to decomposition it emits acrid smoke and irritating fumes. |