CasNo.106-32-1,ethyl caprylateCAS NO.: 106-32-1,(106-32-1) Suppliers

1 Kilogram	FOB Price: USD 0.5000

Min.Order :1 Kilogram
Purity: 99%
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Keywords

Ethyl caprylate Ethyloctanoat ETHYL CAPRYLATE, NATURAL

Quick Details

Appearance:powder
Application:Synthetic fragrances
PackAge:drum
ProductionCapacity:10000|Metric Ton|Month
Storage:Room temperature
Transportation:By sea or by air

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Description	Ethyl caprylate (ethyl octanoate) is a kind of fatty acid ester formed from caprylic acid and ethanol. It is a kind of natural fruit flavoring agent. It is usually included in the alcohol beverage. Among the main flavoring components of None-flavor liquor, the absolute content of ethyl caprylate is not high but its flavoring contributions is higher than ethyl acetate, ethyl lactate, and ethyl butyrate, only lower than ethyl caproate. Only small amount of ethyl caprylate could produce obvious fruit aroma in Nong-flavor liquor. However, excessive content of ethyl caprylate would inhibit the performance of other flavoring components.
Chemical Properties	CLEAR COLOURLESS LIQUID
Chemical Properties	Ethyl Octanoate is a liquid with a fruity, floral odor. It occurs in many fruits and alcoholic beverages and is used in fruit flavors.
Chemical Properties	Ethyl octanoate has a pleasant, fruity, floral odor (wine–apricot note)
Occurrence	Reported found in apple, apricot, orange juice, grapefruit juice, guava, pineapple, cheddar cheese, other cheeses, butter, beer, cognac, rum, whiskey, cider, grape wines, cocoa, coconut meat, passion fruit, mango, pawpaw and mastic gum leaf oil.
Uses	manufacture of fruit ethers; constituent of enanthic, cocoic, and cognac ethers.
Uses	Ethyl caprylate is a flavoring and fragrance agent.
Preparation	Usually prepared by esterification of caprylic acid with ethyl alcohol and sulfuric acid as catalyst; also by alcoholysis of coconut oil in the presence of HCl.
Definition	ChEBI: A fatty acid ethyl ester resulting from the formal condensation of octanoic acid with ethanol.
Aroma threshold values	Detection: 5 to 92 ppb
Taste threshold values	Taste characteristics at 5 ppm: waxy, fatty, aldehydic, coconut, creamy and dairy-like.
Safety Profile	Mddly toxic by ingestion. A skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS.
Carcinogenicity	Not listed by ACGIH, California Proposition 65, IARC, NTP, or OSHA.
References	Powers, John J. "HETEROGENEITY AND TEMPERATURE EFFECTS ON FLAVOR SENSING OF ETHYL CAPRYLATE." Journal of Food Science 42.1(2010):275-276. Zhibin, L. I., and L. I. Jin. "Analysis of the Content of Ethyl Caprylate in Nong-flavor Liquor and Its Flavoring Contributions." Liquor-Making Science & Technology (2013).