111-11-5 Caprylic acid methyl ester

Superiority:

Product Name: Caprylic acid methyl ester
Synonyms: METHYL CAPRYLATE, NATURAL;Caprylic acid methyl ester, Methyl caprylate;Pastell M 08;Witconol 1095;Caprylic acid methyl;Octanoic acid methyl;Methyl n-Caprylate;Methyl octanoate,99%
CAS: 111-11-5
MF: C9H18O2
MW: 158.24
EINECS: 203-835-0
Product Categories: Fatty Acid Methyl Esters (GC Standard);Standard Materials for GC;Biochemicals and Reagents;Building Blocks;C8 to C9;Carbonyl Compounds;Chemical Synthesis;Esters;Fatty Acyls;Fatty Esters;Humulus lupulus (Hops);Lipids;Methyl Esters;Nutrition Research;Organic Building Blocks;Phytochemicals by Plant (Food/Spice/Herb);Zingiber officinale (Ginger);Analytical Chemistry
Mol File: 111-11-5.mol

Caprylic acid methyl ester Chemical Properties
Melting point  -40°C
Boiling point  79 °C
density  0.878
vapor pressure  1.33 hPa (34.2 °C)
refractive index  n20/D 1.418
FEMA  2728 | METHYL OCTANOATE
Fp  163 °F
storage temp.  −20°C
solubility  water: insoluble
form  Liquid
color  Clear colorless
Water Solubility  Insoluble in water.
JECFA Number 173
BRN  1752270
CAS DataBase Reference 111-11-5(CAS DataBase Reference)
NIST Chemistry Reference Octanoic acid, methyl ester(111-11-5)
EPA Substance Registry System Methyl octanoate (111-11-5)
Safety Information
Hazard Codes  Xi
Risk Statements  38
Safety Statements  24/25
WGK Germany  1
RTECS  RH0778000
TSCA  Yes
HS Code  29159080
Hazardous Substances Data 111-11-5(Hazardous Substances Data)
Toxicity LD50 orally in Rabbit: > 2000 mg/kg

Caprylic acid methyl ester Usage And Synthesis
Description Methyl octanoate has a powerful, winey, fruity, and orange-like odor with an oily, somewhat orange taste. Prepared from coconut fatty acids by alcoholysis in the presence of gaseous HCL.
Chemical Properties Methyl octanoate has a powerful, winy, fruity and orange-like odor and an oily, somewhat orange taste.
Chemical Properties clear colorless liquid
Occurrence Reported found in apples, apricot, orange juice, coconut, pineapple, pear, strawberry, citrus peel oils, grapes, papaya, blackberry, kohlrabi, peas, potato, tomato, clove bud, pepper, many cheeses, butter, hop oil, cognac, rum, cider, grape wines, black tea, durian (Durio zibethinus), olive, passion fruit, plum, plumcot, mushrooms, starfruit, fruit brandies, quince, soursop, wort, cherimoya, kiwifruit, mountain papaya, custard apple, nectarine, naranjilla, lamb’s lettuce, mussels, cape gooseberry, spineless monkey orange, pawpaw and rooibus tea (Aspalathus linearis)
Uses Intermediate for caprylic acid detergents, emulsifiers, wetting agents, stabilizers, resins, lubricants, plasticizers, flavoring.
Preparation From coconut fatty acids by alcoholysis in the presence of gaseous HCl
Definition ChEBI: A fatty acid methyl ester resulting from the formal condensation of the carboxy group of octanoic acid with the hydroxy group of methanol.
Aroma threshold values Detection: 200 to 870 ppb
Taste threshold values Detection: 200 to 870 ppb