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순도시험
(1) 비중 : 이 품목의 비중은 0.865～0.869이어야 한다.
(2) 굴절률 : 이 품목의 굴절률 
은 1.417～1.419이어야 한다.
(3) 용상 : 이 품목 1mL를 70% 에탄올 4mL에 녹일 때, 그 액은 징명하여야 한다.
(4) 산가 : 이 품목의 산가는 향료시험법 중 산가측정법에 따라 시험할 때, 1 이하이어야 한다.
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확인시험
(1) 이 품목 1mL에 10% 알콜성수산화칼륨시액 5mL를 넣어 환류냉각기를 부착한 수욕상에서 30분간 가열하면 특이한 향기가 없어진다. 이 액을 식힌 다음 묽은황산으로 산성화하면 옥탄산의 특이한 향기를 발생한다.
(2) 이 품목 1mL를 에탄올 1mL에 녹인 다음 히드라진(함수) 0.4g을 넣어 환류냉각기를 부착한 수욕 중에서 3시간 가열한 후 냉각하면 결정성 덩어리가 생긴다. 이것을 취해 소량의 에탄올로 씻고 에탄올을 용매로 하여 재결정할 때, 그 융점은 약 88℃이다.
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정량법
이 품목 약 1g을 정밀히 달아 향료시험법 중 에스테르가 및 에스테르함량측정법에 따라 시험한다.
0.5N 알콜성수산화칼륨용액 1mL ＝ 86.13mg C10H20O2
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개요
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.
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화학적 성질
CLEAR COLOURLESS LIQUID
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출처
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.
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용도
Ethyl caprylate is a flavoring and fragrance agent.
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제조 방법
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.
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정의
ChEBI: A fatty acid ethyl ester resulting from the formal condensation of octanoic acid with ethanol.
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일반 설명
Ethyl octanoate is a powerful odourant found in mead (a traditional drink that contains alcohol).
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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.
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Carcinogenicity
Not listed by ACGIH, California
Proposition 65, IARC, NTP, or OSHA.
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신진 대사
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).
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참고 문헌
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).
