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| | Ethyl heptanoate Basic information |
| | Ethyl heptanoate Chemical Properties |
| Melting point | -66 °C (lit.) | | Boiling point | 188-189 °C (lit.) | | density | 0.87 g/mL at 25 °C (lit.) | | vapor pressure | 4.27hPa at 20℃ | | FEMA | 2437 | ETHYL HEPTANOATE | | refractive index | n20/D 1.412(lit.) | | Fp | 151 °F | | storage temp. | Sealed in dry,Room Temperature | | solubility | Insoluble in water | | form | neat | | color | Colorless to Almost colorless | | Odor | at 100.00 %. fruity pineapple cognac rum wine | | Odor Type | fruity | | Water Solubility | 126mg/L at 20℃ | | Merck | 14,3835 | | JECFA Number | 32 | | BRN | 1752311 | | InChIKey | TVQGDYNRXLTQAP-UHFFFAOYSA-N | | LogP | 3.98 at 20℃ | | 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) |
| 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 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 is a clear colorless liquid that has a fruity odor reminiscent of cognac with a corresponding taste. It has been also reported to have a winy-brandy odor. It is found in fruits and alcoholic beverages and is used in appropriate aroma compositions. It is used as a flavor ingredient in foods. | | 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 | Ethyl heptanoate was used in a nickel nanoparticles-catalysed, transfer hydrogenation of olefins. | | 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: Ethyl heptanoate is the fatty acid ethyl ester of heptanoic acid. It has a role as a metabolite. It is functionally related to a 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. | | General Description | Ethyl heptanoate, an aroma compound, was released from a series of sodium caseinate-stabilized, n-eicosane emulsions during the investigation of solid and liquid lipid droplet concentration. | | Flammability and Explosibility | Notclassified | | 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. | | References | [1] George A. Burdock, Fenaroli's Handbook of Flavor Ingredients, Sixth Edition, 2010
[2] Fenaroli's Handbook of Flavor
[3] Common Fragrance And Flavor Materials
[4] Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
[5] RIFM fragrance ingredient safety assessment, ethyl heptanoate, CAS Registry Number 106-30-9. |
| | Ethyl heptanoate Preparation Products And Raw materials |
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