Chemical Properties
CLEAR COLOURLESS LIQUID
Chemical Properties
Ethyl octanoate has a pleasant, fruity, floral odor (wine–apricot note)
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.
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
Ethyl octanoate, found in Burgundy wine, was used to study its partition co-efficient in water in model wine using the headspace method.
Uses
Ethyl caprylate is a flavoring and fragrance agent.
Uses
manufacture of fruit ethers; constituent of enanthic, cocoic, and cognac ethers.
Definition
ChEBI: A fatty acid ethyl ester resulting from the formal condensation of octanoic acid with ethanol.
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.
Aroma threshold values
Detection: 5 to 92 ppb
Taste threshold values
Taste characteristics at 5 ppm: waxy, fatty, aldehydic, coconut, creamy and dairy-like.
General Description
Ethyl octanoate is a powerful odourant found in mead (a traditional drink that contains alcohol).
Flammability and Explosibility
Notclassified
Carcinogenicity
Not listed by ACGIH, California
Proposition 65, IARC, NTP, or OSHA.
Metabolism
Aliphatic esters including ethyl caprylate are thought to be readily hydrolysed to the corresponding alcohol and acid, which are then further metabolized (Fassett, 1963). Oral adminis tration of ethyl caprylate to rats produced a ketonuria twice as great as that from acetoacetate, indicating the formation of two fragments for the production of ketone bodies, and it was suggested that caprylic acid was probably broken down by a process involving multiple alternate oxidation (Deuel, Hallman, Butts & Murray, 1936).
