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.
Octyl acetate has a fruity odor reminiscent of neroli and jasmine with a fruity, slightly bitter taste suggestive of peach.
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.
Octyl Acetate is a flavoring agent that is a colorless liquid with a fruity odor resembling orange and jasmine. It is miscible in alcohol, oils, and other organic solvents, and insoluble in water. It is obtained by chemical synthesis.
1-Octyl Acetate is a component in essential oil extracts from Arnebia linearifolia which has been seen to promote antioxidant and antimicrobial activity. It is also a flavour ester contributing to products and foods requiring a fruity characteristic. Dyes and metabolites.
Octyl acetate may be used as a reference standard for the determination of the analyte in wine samples and orange juice by chromatography based techniques.
ChEBI: The acetate ester of octan-1-ol.
By acetylation of the corresponding alcohol.
Octyl acetate is one of the major constituents of the essential oils of Heracleum crenatifolium, oranges and grapefruit.
Flammability and Explosibility
Non flammable
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).
Moderately toxic by
ingestion. A skin irritant. Combustible
liquid. When heated to decomposition it
emits acrid smoke and irritating fumes. See
also ESTERS.
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
