Methyl 2-octynoate (also known as methyl 2-caprylate) is a kind of
fatty acid ester formed by the esterfication between methanol and 2
-octynoate. It is a kind of useful flavor and fragrance agent.
Barbieri, Germana, et al. "Flavor compounds of dry-cured
ham." Journal of Agricultural and Food Chemistry 40.12 (1992): 2389
-2394.
Maga, Joseph A. "Egg and egg product flavor." Journal of
Agricultural and Food Chemistry 30.1 (1982): 9-14.
Methyl 2-octynoate has an odor similar to violets on dilution, and
if concentrated, a powerful and unpleasant odor. It has a wineberry
flavor (muscatel). It may be prepared from heptaldehyde via
heptyne and heptyne carboxylic acid; the acid is subsequently
esterified.
Colorless liquid; strong violet-type odor. Sol-uble in most fixed oils and mineral oil; soluble infive parts of 70% alcohol. Combustible.
Methyl-2-octynoate has an odor similar to violets on dilution. If concentrated, it has a powerful and unpleasant odor.
This compound has a wine-berry flavor (muscatel).
Methyl 2-octynoate may be used as a fragrance allergen standard for the quantification of the analyte in cosmetics using chromatography techniques.
ChEBI: Methyl 2-octynoate is a fatty acid ester.
From heptaldehyde via heptyne and heptyne carboxylic acid; the acid is subsequently
Taste characteristics at 15.0 ppm: green, vegetative, fatty, fruity, rindy, melon and cucumber with mushroom
and dairy nuances
Methyl 2-octynoate has been quantitated as suspected allergen in cosmetic products by headspace-programmed temperature vaporization-fast gas chromatography-quadrupole mass spectrometry. It participates in nickel-catalyzed carbocyclization of 2-iodoacetophenone to yield a 2,3-disubstituted indenol.
This perfumed molecule belongs to the list of 26 allergens that have to be indicated by name on the ingredients list of cosmetics in the EU
Moderately toxic by
ingestion and skin contact. A moderate skin
and eye irritant. A combustible liquid. When
heated to decomposition it emits acrid
smoke and irritating fumes.
