Octyl formate has a fruity odor with a rose-orange note and a bitter
flavor that is refreshingly fruity green at low concentrations. May
be prepared by esterification of n-octyl alcohol with formic acid;
by boiling n-octyl chloride with formamide in the presence of
small amounts of HCl.
n-Octyl formate has a fruity odor with a rose–orange note and a bitter flavor, refreshingly fruity green at low
concentrations.
Reported found in Scotch spearmint oil and roast beef.
By esterification of n-octyl alcohol with formic acid; by boiling n-octyl chloride with formamide in the presence of small
amounts of HCl.
ChEBI: A formate ester of octan-1-ol.
Octyl formate is one of the flavor volatile components reported in blackberries, mushrooms and certain varieties of rice.
A skin irritant. When
heated to decomposition it emits acrid
smoke and irritating fumes.
