Description
Octyl acetate has a fruity odor reminiscent of neroli and jasmine
with a fruity, slightly bitter taste suggestive of peach. May be
synthesized by acetylation of the corresponding alcohol.
Chemical Properties
CLEAR COLOURLESS LIQUID
Chemical Properties
Octyl acetate has a fruity odor reminiscent of neroli and jasmine with a fruity, slightly bitter taste suggestive of peach.
Occurrence
Reported found in the essential oils of green tea, Heracleum giganteum L., orange peel, lemon peel, grapefruit
peel, mandarin peel, Satsuma mandarin peel and pummelo peel. Also reported found in Ocimum basilicum varieties, wheaten bread,
cheddar cheese, red wine, sparkling wine and nectarine.
Definition
ChEBI: The acetate ester of octan-1-ol.
Preparation
By acetylation of the corresponding alcohol.
Aroma threshold values
Detection: 23 to 47 ppb
General Description
Octyl acetate is one of the major constituents of the essential oils of Heracleum crenatifolium, oranges and grapefruit.
Flammability and Explosibility
Nonflammable
Pharmacology
n-Octyl acetate inhibited acetylcholine at 14°C in isolated guinea-pig
ileum by combining with the acetylcholine receptor on the muscle (Takagi & Takayanagi,
1966).
Metabolism
In tests of the availability of energy from various compounds added to the diet, tt-octyl acetate was utilized satisfactorily by chicks and by rats
