Heptyl acetate has a pleasant odor suggestive of pear (rose) and a
sweet apricot-like taste. May be synthesized from n-heptyl alcohol
and acetyl chloride in ether solution in the presence of magnesium
dust.
Heptyl acetate has a pleasant odor suggestive of pear (rose) and a sweet, apricot-like taste.
Heptyl alcohol has been reported found in the essential oil of Litsea zeylanica; the corresponding ester has not yet been identifed among the constituents of essential oils Also reported found in fresh apple, apricot, banana, citrus peel oils, melon, pear, plum, Japanese plum, quince, ginger, blue cheese, beef fat, beer, rum, malt whiskey and sparkling wine
Artificial fruit essences.
From n-heptyl alcohol and acetyl chloride in ether solution in the presence of magnesium dust.
Taste characteristics at 7 5 ppm: green, fatty, spicy, citrus, soapy and aldehydic with a foral nuance.
HEPTYL ACETATE is an ester. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides.
May be harmful by inhalation, ingestion or skin absorption. Irritating to eyes, skin, and mucous membrane.
Special Hazards of Combustion Products: When heated to decomposition, HEPTYL ACETATE emits acrid smoke and fumes.
Heptyl acetate is synthesized by direct esterification of n-Heptanol with Acetic acid under azeotropic conditions, or with Acetic anhydride.
Miscible with alcohol and oils. Soluble in propylene glycol.
The Initial Threshold Screening Level (ITSL) for n-heptyl acetate is 16 μg/m3 based on an annual
averaging time.
