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Ethyl heptanoateCAS NO.: 106-30-9 CAS NO.106-30-9
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- Min.Order: 1 Gram
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- Product Details
Keywords
- Ethyl heptanoate
- high purity ETHYL OENANTHATE
- ETHYL N-HEPTANOATE
Quick Details
- ProName: Ethyl heptanoateCAS NO.: 106-30-9
- CasNo: 106-30-9
- Molecular Formula: C9H18O2
- Appearance: powder
- Application: Synthetic fragrances
- DeliveryTime: In stock
- PackAge: drum
- Port: China main port
- ProductionCapacity: 10000 Metric Ton/Month
- Purity: 99%
- Storage: Room temperature
- Transportation: By sea or by air
- LimitNum: 1 Gram
- Refractive Index: 10
- first class: 1-10
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Details
| 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. |
| References | [1] George A. Burdock, Fenaroli's Handbook of Flavor Ingredients, Sixth Edition, 2010 |
| Description | Ethyl heptanoate is the ester resulting from the condensation of heptanoic acid and ethanol. It is used in the flavor industry because of its odor that is similar to grape. |
| 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. |
| Occurrence | Reported found in apple, tangerine peel, grape, pineapple, strawberry, peas, hops beer, apricot, Vitis labrusca, cheeses, butter, milk, beer, cognac, brandy, whiskey, rum, grape wines, cocoa, filberts, olive, passion fruit, plums, corn oil and nectarines. |
| 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 presence 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. |