EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

sucrose octaacetate
1,3,4,6-tetra-O-acetyl hex-2-ulofuranosyl 2,3,4,6-tetra-O-acetyl hexopyranoside

Supplier Sponsors

Name:[4-acetyloxy-2,5-bis(acetyloxymethyl)-2-[3,4,5-triacetyloxy-6-(acetyloxymethyl)oxan-2-yl]oxyoxolan-3-yl] acetate
CAS Number: 126-14-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-772-1
FDA UNII: 07V591057T
Beilstein Number:0079290
CoE Number:11819
XlogP3-AA:-0.90 (est)
Molecular Weight:678.59566000
Formula:C28 H38 O19
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
EFSA/JECFA Comments:
Industry informs that the 95 % assay minimum covers the complete acetylated alpha-D-glucopyranoside.
Category:solvents/deluents for flavor and/or fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
DG SANTE Food Flavourings:16.081 sucrose octaacetate
DG SANTE Food Contact Materials:sucrose octaacetate
FEMA Number:3038 sucrose octaacetate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Regulation:
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.

Subpart B--Substances for Use Only as Components of Adhesives
Sec. 175.105 Adhesives.
Physical Properties:
Appearance:colorless needles (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 87.00 to 89.00 °C. @ 760.00 mm Hg
Boiling Point: 260.00 °C. @ 760.00 mm Hg
Flash Point: 527.00 °F. TCC ( 275.00 °C. )
logP (o/w): 1.440 (est)
Soluble in:
 water, 111.7 mg/L @ 25 °C (est)
 water, 910 mg/L @ 25 °C (exp)
Organoleptic Properties:
Odor Strength:none
Odor Description:at 100.00 %. odorless
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: denaturants
BOC Sciences
For experimental / research use only.
Sucrose Octaacetate >98.0%(LC)(T)
For experimental / research use only.
Sucrose octaacetate
Glentham Life Sciences
Sucrose octaacetate
Jarchem Industries
Jarace™ SOA
Odor: characteristic
Use: Is used as an inert ingredient in pesticides and herbicides. Has a bitter taste which has led to its use as a nail-biting and thumb-sucking deterrent, as well as bitter additive in industrial products.
Penta International
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
D-(+)-Sucrose Octaacetate ≥98%
Sucrose octaacetate, ≥97%, FG
Certified Food Grade Products
For experimental / research use only.
Octa-O-acetyl D-(+)-Sucrose >98.0%(T)
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 827, 1982.

oral-mouse LD50 1600 mg/kg
(Schafer & Bowles, 1985)

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 827, 1982.

Inhalation Toxicity:
Not determined
Safety in Use Information:
solvents/deluents for flavor and/or fragrance agents
Recommendation for sucrose octaacetate usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 210.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2700 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.3500020.00000
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: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): --
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.460008.77000
Edible ices, including sherbet and sorbet (03.0): 5.400008.77000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 5.400008.72000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 5.460008.77000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.180009.92000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 5.180009.92000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 308 (FGE.308): Glucose Pentaacetate and Sucrose Octaacetate
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):126-14-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :219904
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
[4-acetyloxy-2,5-bis(acetyloxymethyl)-2-[3,4,5-triacetyloxy-6-(acetyloxymethyl)oxan-2-yl]oxyoxolan-3-yl] acetate
RTECS:WN6620000 for cas# 126-14-7
 [4-acetyloxy-2,5-bis(acetyloxymethyl)-2-[3,4,5-triacetyloxy-6-(acetyloxymethyl)oxan-2-yl]oxyoxolan-3-yl] acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:126-14-7
Pubchem (cid):219904
Pubchem (sid):10506138
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
KEGG (GenomeNet):D05935
HMDB (The Human Metabolome Database):HMDB29893
Export Tariff Code:2940.00.6000
FDA Listing of Food Additive Status:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
Potential Blenders and core components note
None Found
Potential Uses:
Occurrence (nature, food, other):note
 not found in nature
 acetic acid [3,4,5-triacetyloxy-6-[[3,4-diacetyloxy-2,5-bis(acetyloxymethyl)-2-oxolanyl]oxy]-2-oxanyl]methyl ester
[4-acetyloxy-2,5-bis(acetyloxymethyl)-2-[3,4,5-triacetyloxy-6-(acetyloxymethyl)oxan-2-yl]oxyoxolan-3-yl] acetate
 octaacetyl sucrose
 sucrose, octaacetate
1,3,4,6-tetra-O-acetyl hex-2-ulofuranosyl 2,3,4,6-tetra-O-acetyl hexopyranoside
[3,4,5-triacetyloxy-6-[3,4-diacetyloxy-2,5-bis(acetyloxymethyl)oxolan-2-yl]oxy-oxan-2-yl]methyl ethanoate


PubMed:Field-stepped direct detection electron paramagnetic resonance.
PubMed:Multiharmonic electron paramagnetic resonance for extended samples with both narrow and broad lines.
PubMed:Rapid-scan EPR of immobilized nitroxides.
PubMed:Drinking of flavored solutions by high preferring (WHP) and low preferring (WLP) alcohol-drinking rats.
PubMed:Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
PubMed:Rejection thresholds in solid chocolate-flavored compound coating.
PubMed:Bitter taste stimuli induce differential neural codes in mouse brain.
PubMed:Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
PubMed:Charge-transfer interactions in a multichromophoric hexaarylbenzene containing pyrene and triarylamines.
PubMed:Sweet taste and menthol increase cough reflex thresholds.
PubMed:Stimulation of the extracellular Ca²⁺-sensing receptor by denatonium.
PubMed:B6-MSM consomic mouse strains reveal multiple loci for genetic variation in sucrose octaacetate aversion.
PubMed:Enzymatic synthesis of sucrose octaacetate using a novel alkaline protease.
PubMed:The perception of quinine taste intensity is associated with common genetic variants in a bitter receptor cluster on chromosome 12.
PubMed:Gustatory responsiveness to six bitter tastants in three species of nonhuman primates.
PubMed:Impact of electron-electron spin interaction on electron spin relaxation of nitroxide diradicals and tetraradical in glassy solvents between 10 and 300 k.
PubMed:Electron spin-lattice relaxation of nitroxyl radicals in temperature ranges that span glassy solutions to low-viscosity liquids.
PubMed:Photoinduced electron transfer in arylacridinium conjugates in a solid glass matrix.
PubMed:Examination of glass transitions in CO(2)-processed, peracetylated sugars using sum frequency generation spectroscopy.
PubMed:Heritability and genetic covariation of sensitivity to PROP, SOA, quinine HCl, and caffeine.
PubMed:Deposition of small organic molecules by the displacement of two immiscible supercritical phases.
PubMed:Taste masking analysis in pharmaceutical formulation development using an electronic tongue.
PubMed:Ultrathin film deposition by liquid CO2 free meniscus coating-uniformity and morphology.
PubMed:High resolution 1H NMR structural studies of sucrose octaacetate in supercritical carbon dioxide.
PubMed:Enhanced photoluminescence from group 14 metalloles in aggregated and solid solutions.
PubMed:The contribution of taste bud populations to bitter avoidance in mouse strains differentially sensitive to sucrose octa-acetate and quinine.
PubMed:Variation in intake of sweet and bitter solutions by inbred strains of golden hamsters.
PubMed:The distinctiveness of ionic and nonionic bitter stimuli.
PubMed:A psychophysical investigation of binary bitter-compound interactions.
PubMed:Conditioned acceptance and preference but not altered taste reactivity responses to bitter and sour flavors paired with intragastric glucose infusion.
PubMed:A brief-access test for bitter taste in mice.
PubMed:High-resolution genetic mapping of the sucrose octaacetate taste aversion (Soa) locus on mouse Chromosome 6.
PubMed:Covariation in individuals' sensitivities to bitter compounds: evidence supporting multiple receptor/transduction mechanisms.
PubMed:Soa genotype selectively affects mouse gustatory neural responses to sucrose octaacetate.
PubMed:Taste receptor cells that discriminate between bitter stimuli.
PubMed:Responses to basic taste qualities in rats selectively bred for high versus low saccharin intake.
PubMed:A family of candidate taste receptors in human and mouse.
PubMed:Sucrose octaacetate avoidance in nontaster mice is not enhanced by two type-A Prp transgenes from taster mice.
PubMed:Genetic dissection of gustatory sensitivity to bitterness (sucrose octaacetate) in mice.
PubMed:Responses of single taste fibers and whole chorda tympani and glossopharyngeal nerve in the domestic pig, Sus scrofa.
PubMed:Palatability and foraging cost interact to control caloric intake.
PubMed:Flavor avoidance learning and its implications in reducing strychnine baiting hazards to nontarget animals.
PubMed:Behavioral specificity of the bitter taste gene Soa.
PubMed:Response of pigs to bitter-tasting compounds.
PubMed:Sucralfate impedes intestinal epithelial sheet migration in a Caco-2 cell culture model.
PubMed:SW.B6-Soa(b) nontaster congenic strains completed and a sucrose octaacetate congenic quartet tested with other bitters.
PubMed:Stimulus specificity in flavor acceptance learning.
PubMed:Immediate acceptance of minerals and HCl by calcium-deprived rats: brief exposure tests.
PubMed:The importance of taste and palatability in carbohydrate-induced overeating in rats.
PubMed:Rapid kinetics of second messenger production in bitter taste.
PubMed:C3.SW-Soaa heterozygous congenic taster mice.
PubMed:Stimulation of fluid intake by maltodextrins and starch.
PubMed:Generation of inositol phosphates in bitter taste transduction.
PubMed:Genetics of bitter perception in mice.
PubMed:Hydrolysis of sucrose octa-acetate: qualitative differences in taster and demistaster avoidance phenotypes.
PubMed:An appetitively conditioned taste elicits a preferential increase in mesolimbic dopamine release.
PubMed:Flavor preferences conditioned by intragastric infusions of dilute polycose solutions.
PubMed:Consumption of sweet, salty, sour, and bitter solutions by selectively bred alcohol-preferring and alcohol-nonpreferring lines of rats.
PubMed:Tolerance of bitter compounds by an herbivore,Cavia porcellus.
PubMed:The effect of sweeteners on bitter taste in young and elderly subjects.
PubMed:Flavor preference produced by intragastric polycose infusions in rats using a concurrent conditioning procedure.
PubMed:Preference and aversion for deterrent chemicals in two species of Peromyscus mouse.
PubMed:Selective deacylation on the glucosyl moiety of octa-O-acetylsucrose by enzymic hydrolysis: formation of 2,1',3',4',6'-penta-O-acetylsucrose.
PubMed:Chromosome mapping of Soa, a gene influencing gustatory sensitivity to sucrose octaacetate in mice.
PubMed:Regioselective enzymic deacetylation of octa-O-acetylsucrose: preparation of hepta-O-acetylsucroses.
PubMed:Influence of experience on response to bitter taste.
PubMed:Selective deacetylation of sucrose octa-acetate with primary amines to give 2,3,4,6,1',6'-hexa-O-acetylsucrose.
PubMed:N.m.r. method for the identification of sucrose acetates.
PubMed:Calcium deprivation increases salt intake.
PubMed:Effects of early rearing experience on feeding behavior in B6D2F2 mice.
PubMed:Sucrose octaacetate-taster mice have more vallate taste buds than non-tasters.
PubMed:Sucrose octaacetate tasting in a heterogeneous population of CFW mice.
PubMed:The B6.SW bilineal congenic sucrose octaacetate (SOA)-taster mice.
PubMed:Failure of zinc gluconate in treatment of acute upper respiratory tract infections.
PubMed:Consumption of alcohol compared to another bitter solution in a limited access drinking paradigm.
PubMed:Liposomes as model for taste cells: receptor sites for bitter substances including N-C=S substances and mechanism of membrane potential changes.
PubMed:Overeating, overweight and obesity induced by an unpreferred diet.
PubMed:Oral versus postingestive origin of polysaccharide appetite in the rat.
PubMed:Effects of SOA and saccharin adulteration on Polycose preference in rats.
PubMed:Increased aversion to bitter-tasting fluids in the Brattleboro rat.
PubMed:Single-locus control of sucrose octaacetate tasting among mice.
PubMed:Cholecystokinin, diet palatability, and feeding regulation in rats.
PubMed:Use of taste repellants and emetics to prevent accidental poisoning of dogs.
PubMed:Paraventricular hypothalamic lesions and medial hypothalamic knife cuts produce similar hyperphagia syndromes.
PubMed:Dietary quinine reduces body weight and food intake independent of aversive taste.
PubMed:Aversions to bitterness and accidental poisonings among preschool children.
PubMed:Effect of unpalatable diets, food restriction and saccharin-adulterated diet on tryptic, chymotryptic, and amylolytic activity in pancreas, intestine and feces of rats.
PubMed:The genetics of tasting in mice. I. Sucrose octaacetate.
PubMed:Dietary preference behavior in rats fed bitter tasting quinine and sucrose octa acetate adulterated diets.
PubMed:The role of a noxious taste in determining food intake in the rat.
PubMed:Sensory factors which affect the acceptance of raw and heated defatted soybeans by rats.
PubMed:Preference aversion in mice to bitter substance.
bitter tasting cpd preferred by rats to quinine. Flavouring ingredient, alcohol denaturant
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