octyl formate
formic acid, octyl ester
Identification
| Name | octyl formate |
| IUPAC | octyl formate |
| CAS Number | 112-32-3 |
| EINECS | 203-959-5 |
| FDA UNII | 2XZ47CUU7G |
| Molecular Formula | C9 H18 O2 |
| Molecular Weight | 158.24086000 |
| MDL Number | MFCD00046147 |
| Nikkaji Number | J69.829F |
| Beilstein | 1755259 |
| CoE Number | 342 |
Regulatory
| JECFA Food Flavoring | 122 octyl formate |
| DG SANTE Food Flavourings | 09.075 octyl formate |
| FEMA Number | 2809 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 112-32-3 ; OCTYL FORMATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.87200 to 0.87600 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.256 to 7.289 |
| Refractive Index | 1.41550 to 1.41950 @ 20.00 °C. |
| Boiling Point | 87.00 to 89.00 °C. @ 20.00 mm Hg, 198.00 to 199.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.339000 mmHg @ 25.00 °C. (est) |
| Flash Point | 171.00 °F. TCC ( 77.22 °C. ) |
| logP (o/w) | 3.434 (est) |
| Soluble in | fixed oils |
| Insoluble in | glycerin |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 4 hour(s) at 100.00 % |
| Odor Description | at 100.00 %. |
| Odor sample from | Fritzsche Dodge & Olcott, Inc. |
| Taste Description | green oily orange cilantro waxy citrus |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 2 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for octyl formate usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.14 (μg/capita/day) |
| baked goods | - |
| beverages(nonalcoholic) | 0.01000 |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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