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

ethyl octanoate
ethyl caprylate

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:ethyl octanoate
CAS Number: 106-32-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-385-5
FDA UNII:81C5MOP582
Nikkaji Web:J2.857F
Beilstein Number:1754470
MDL:MFCD00009552
CoE Number:392
XlogP3-AA:3.50 (est)
Molecular Weight:172.26780000
Formula:C10 H20 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and 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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:33 ethyl octanoate
FLAVIS Number:09.111 (Old)
DG SANTE Food Flavourings:09.111 ethyl octanoate
FEMA Number:2449 ethyl octanoate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: ETHYL OCTANOATE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.86300 to 0.86700 @ 25.00 °C.
Pounds per Gallon - (est).: 7.181 to 7.214
Refractive Index:1.41600 to 1.42000 @ 20.00 °C.
Melting Point: -48.00 to -47.00 °C. @ 760.00 mm Hg
Boiling Point: 206.00 to 208.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.224000 mm/Hg @ 25.00 °C. (est)
Vapor Density:5.9 ( Air = 1 )
Flash Point: 167.00 °F. TCC ( 75.00 °C. )
logP (o/w): 3.842 (est)
Soluble in:
 alcohol
 fixed oils
 water, 33.39 mg/L @ 25 °C (est)
 water, 70.1 mg/L @ 25 °C (exp)
Similar Items:note
allyl octanoate
amyl octanoate
isoamyl octanoate
benzyl octanoate
butyl octanoate
isobutyl octanoate
citronellyl octanoate
ortho-cresyl octanoate
para-cresyl octanoate
decyl octanoate
ethyl 4-methyl octanoate
furfuryl octanoate
geranyl octanoate
heptyl octanoate
(E)-2-hexen-1-yl octanoate
(Z)-3-hexen-1-yl octanoate
hexyl octanoate
linalyl octanoate
2-methyl butyl octanoate
methyl octanoate
nonyl octanoate
octyl octanoate
phenethyl octanoate
propyl octanoate
isopropyl octanoate
sulfuryl octanoate
 
Organoleptic Properties:
Odor Type: waxy
Odor Strength:medium
Substantivity:4 hour(s) at 100.00 %
fruity winey waxy sweet apricot banana brandy pear
Odor Description:at 100.00 %. fruity wine waxy sweet apricot banana brandy pear
Luebke, William tgsc, (1986)
Odor sample from: Fritzsche Dodge & Olcott, Inc.
waxy sweet musty pineapple fruity creamy dairy
Odor Description:Waxy, sweet, musty, pineapple and fruity with a creamy, dairy nuance
Mosciano, Gerard P&F 22, No. 2, 69, (1997)
Flavor Type: waxy
sweet waxy fruity pineapple creamy fatty mushroom cognac
Taste Description: at 7.50 ppm. Sweet, waxy, fruity and pineapple with creamy, fatty, mushroom and cognac notes
Mosciano, Gerard P&F 22, No. 2, 69, (1997)
Odor and/or flavor descriptions from others (if found).
Alfrebro
ETHYL CAPRYLATE (EU NAT)
Odor Description:Fruity, Floral, Banana, Pineapple, Brandy
Symrise
Ethyl caprylate
Odor Description:fruity like pineapple and apple, brandy nuance
Taste Description:soapy, brandy, apple
Useful in: brown cocoa, brown others, dairy, savory others, fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, alcoholics.
Frutarom
ETHYL OCTANOATE (ETHYL CAPRYLATE)
Odor Description:Floral, Fruity, Sweet, Vinous, Waxy
Suggested Uses: Alcoholic Beverages, Dairy Products, Guava, Pawpaw, Soft Fruits, Tropical Fruits
Moellhausen
ETHYL OCTANOATE
Odor Description:sweet fruity, brandy-, apple-, apricot- and banana-like
Prodasynth
ETHYL OCTANOATE, NATURAL > 98
Odor Description:PLEASANT, FRUITY, FLORAL
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
ETHYL CAPRYLATE NATURAL
98% min.
Odor: Apricot, Floral, Wine
Alfrebro
ETHYL CAPRYLATE (EU NAT)
Odor: Fruity, Floral, Banana, Pineapple, Brandy
Alfrebro
ETHYL CAPRYLATE (OCTANOATE) NATURAL
Odor: Fruity, Floral, Wine, Brandy
Augustus Oils
Ethyl Octanoate
Services
Aurochemicals
ETHYL OCTANOATE, Natural
Axxence Aromatic
ETHYL OCTANOATE (CAPRYLATE), Natural
Kosher
Sustainability
Berjé
Ethyl Caprylate
Happening at Berje
BOC Sciences
For experimental / research use only.
Ethyl caprylate
CG Herbals
Ethyl Caprylate
Charkit Chemical
ETHYL OCTANOATE (ETHYL CAPRYLATE) FEMA 2449
Charkit Chemical
ETHYL OCTANOATE NATURAL FEMA 2449
Diffusions Aromatiques
ETHYL CAPRYLATE
ECSA Chemicals
Ethyl Caprylate
Company Profile
EMD Millipore
For experimental / research use only.
Ethyl Octanoate
ENNOLYS
Ethyl octanoate
Natural (EU,US), Kosher & Halal
Odor: fruity, coconut, green
Ernesto Ventós
ETHYL OCTANOATE
Odor: FRUITY, PINEAPPLE, APPLE, BRANDY
Excellentia International
Ethyl Caprylate (Ethyl Octanoate) Natural
Fleurchem
ethyl caprylate natural
Frutarom
ETHYL OCTANOATE (ETHYL CAPRYLATE)
Odor: Floral, Fruity, Sweet, Vinous, Waxy
Use: Suggested Uses: Alcoholic Beverages, Dairy Products, Guava, Pawpaw, Soft Fruits, Tropical Fruits
Grau Aromatics
ETHYL-CAPRYLATE (ETHYL-OCTANOATE) FCC
NI, Kosher
Indenta Group
Ethyl Octanoate
Indukern F&F
ETHYL CAPRYLATE
Odor: FRUITY, WINE, WAX, SWEET
Jiangyin Healthway
Ethyl Octanoate
New functional food ingredients
Kun Shan P&A
Ethyl Caprylate
Lluch Essence
ETHYL CAPRYLATE
M&U International
ETHYL OCTANOATE
M&U International
NAT. ETHYL OCTANOATE
Mane
Ethyl Caprylate
Odor: Pear Sweet Grape
Moellhausen
ETHYL OCTANOATE
Odor: sweet fruity, brandy-, apple-, apricot- and banana-like
Naturamole
ethyl octanoate 98% natural EU
Penta International
ETHYL CAPRYLATE FCC, Kosher
Penta International
ETHYL CAPRYLATE, NATURAL, Kosher
Prodasynth
ETHYL OCTANOATE, NATURAL > 98
Odor: PLEASANT, FRUITY, FLORAL
Reincke & Fichtner
Ethyl Octanoate natural
Reincke & Fichtner
Ethyl Octanoate
Robertet
Ethyl octanoate naturel
Santa Cruz Biotechnology
For experimental / research use only.
Ethyl Octanoate 99%
Sigma-Aldrich
Ethyl octanoate, ≥98%, FCC, FG
Odor: apricot; floral; pear; pineapple
Certified Food Grade Products
Sigma-Aldrich
Ethyl octanoate, natural, ≥98%, FCC, FG
Odor: apricot; floral; pear; pineapple
Silverline Chemicals
Ethyl Caprylate
SRS Aromatics
ETHYL CAPRYLATE FCC
Symrise
Ethyl caprylate
Odor: fruity like pineapple and apple, brandy nuance
Flavor: soapy, brandy, apple
Useful in: brown cocoa, brown others, dairy, savory others, fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, alcoholics.
SysKem Chemie
Ethyl Caprylate
Taytonn
Ethyl Caprylate
Odor: Fruity, Sweet, Wine
Taytonn
Natural Ethyl Octanoate
Odor: Floral, Fruity, Sweet, Vinous, Waxy
TCI AMERICA
For experimental / research use only.
Ethyl n-Octanoate >98.0%(GC)
Treatt
Ethyl Caprylate
Ungerer & Company
Ethyl Caprylate
(Ethyl Octanoate)
Vigon International
Ethyl Caprylate FCC (Ethyl Octanoate)
Vigon International
Ethyl Caprylate Natural (Ethyl Octanoate)
Odor: Fruity like pineapple and apple, brandy nuance
WEN International
ETHYL OCTANOATE Natural
Wujiang CIYUN Flavor & Fragrance
Ethyl Octanoate ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 25960 mg/kg

oral-rat LD50 25960 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 763, 1976.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ethyl octanoate usage levels up to:
  3.0000 % in the fragrance concentrate.
 
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
 average usual ppmaverage maximum ppm
baked goods: -11.00000
beverages(nonalcoholic): -4.10000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 4.0000060.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.40000
fruit ices: -2.40000
gelatins / puddings: 0.100002.70000
granulated sugar: --
gravies: --
hard candy: -9.00000
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: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):106-32-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7799
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
ethyl octanoate
Chemidplus:0000106321
RTECS:RH0680000 for cas# 106-32-1
 
References:
 ethyl octanoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:106-32-1
Pubchem (cid):7799
Pubchem (sid):134971633
Flavornet:106-32-1
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
KEGG (GenomeNet):C12292
HMDB (The Human Metabolome Database):HMDB40195
FooDB:FDB019907
YMDB (Yeast Metabolome Database):YMDB01389
Export Tariff Code:2915.90.0000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
animal
methyl (E)-2-octenoate
FL/FR
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
opoponax resinoid (balsamodendron kafal)
FR
terpinyl cinnamate
FL/FR
buttery
acetoin
FL/FR
butyl butyryl lactate
FL/FR
caramellic
diethyl malate
FL/FR
cheesy
butyric acid
FL/FR
heptanoic acid
FL/FR
iso
valeric acid
FL/FR
chemical
propyl propionate
FL/FR
chocolate
cocoa pentenal
FL/FR
citrus
bitter
orange peel oil brazil
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
gamma-
octalactone
FL/FR
creamy
butyl lactate
FL/FR
creamy lactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
earthy
amyl octanoate
FL/FR
octyl phenyl acetate
FL/FR
ethereal
iso
amyl acetoacetate
FL/FR
iso
butyl alcohol
FL/FR
decyl propionate
FL/FR
ethyl formate
FL/FR
propyl valerate
FL/FR
fatty
allyl decanoate
FL/FR
allyl octanoate
FL/FR
butter esters
FL/FR
butyl undecylenate
FL/FR
(Z)-
dairy lactone
FL/FR
decanoic acid
FL/FR
ethyl undecylenate
FL/FR
methyl 2-hexenoate
FL/FR
4-
methyl octanoic acid
FL/FR
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
fermented
iso
butyl decanoate
FL/FR
hexanal diethyl acetal
FL/FR
methyl decanoate
FL/FR
3-
methyl-1-pentanol
FL/FR
floral
bois de rose oil brazil
FL/FR
citronellyl butyrate
FL/FR
coranol (Firmenich)
FR
dihydrolinalool
FL/FR
dimethyl anthranilate
FL/FR
3,6-
dimethyl-3-octanol
FL/FR
ethyl linalool
FR
ethyl linalyl acetal
FR
ethyl linalyl acetate
FR
ethyl linalyl ether
FL/FR
geraniol
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl hexanoate
FL/FR
geranyl valerate
FL/FR
hexyl 2-furoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hexyl nonanoate
FL/FR
ho leaf oil
FR
ho wood oil
FR
hydroxycitronellal
FL/FR
jasmin pyranone
FL/FR
iso
jasmone
FL/FR
dextro-
linalool
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
linalool oxide
FL/FR
linalyl anthranilate
FL/FR
methyl citronellate
FL/FR
phenethyl isovalerate
FL/FR
rose butanoate
FL/FR
tetrahydrolinalool
FL/FR
fruity
allyl 3,5,5-trimethyl hexanoate
FL/FR
allyl cinnamate
FL/FR
allyl cyclohexyl acetate
FL/FR
allyl cyclohexyl butyrate
FL/FR
allyl cyclohexyl propionate
FL/FR
allyl heptanoate
FL/FR
allyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl lactate
FL/FR
iso
amyl octanoate
FL/FR
amyl propionate
FL/FR
3-
benzyl-4-heptanone
FL/FR
iso
butyl acetoacetate
FL/FR
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
iso
butyl butyrate
FL/FR
butyl formate
FL/FR
butyl hexanoate
FL/FR
iso
butyl hexanoate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl valerate
FL/FR
cinnamyl isobutyrate
FL/FR
citronellyl isobutyrate
FL/FR
gamma-
decalactone
FL/FR
decyl butyrate
FL/FR
diethyl laevo-tartrate
FL/FR
diethyl sebacate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-methyl valerate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl 5-hydroxyoctanoate
FL/FR
ethyl butyrate
FL/FR
ethyl cyclohexane propionate
FL/FR
ethyl heptanoate
FL/FR
ethyl hexanoate
FL/FR
ethyl lactate
FL/FR
ethyl-2-cyclopentenyl acetate
FR
farnesyl acetone
FL/FR
fig crotonate
FR
geranyl acetoacetate
FL/FR
4-
heptanone
FL/FR
heptyl isobutyrate
FL/FR
3-
hexanone
FL/FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
methyl (E,Z)-2,4-decadienoate
FL/FR
methyl (Z)-5-octenoate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl hexanoate
FL/FR
methyl isovalerate
FL/FR
methyl nonanoate
FL/FR
(E)-2-
nonen-1-yl acetate
FL/FR
octyl butyrate
FL/FR
2-
pentanone
FL/FR
propyl heptanoate
FL/FR
iso
propyl hexanoate
FL/FR
propyl hexanoate
FL/FR
iso
propyl isobutyrate
FL/FR
iso
propyl isovalerate
FL/FR
sorbyl butyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
(R)-delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
2-
undecanone
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
cognac heptanone
FL/FR
green
cognac oil
FL/FR
ethyl (E)-4-decenoate
FL/FR
galbanum oxyacetate
FR
galbascone (IFF)
FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl phenyl acetate
FL/FR
methyl (E)-3-hexenoate
FL/FR
(E)-2-
octen-1-yl acetate
FL/FR
3-
octyl formate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
pineapple heptadienone 10%
FR
spirogalbanone (Givaudan)
FR
herbal
iso
amyl tiglate
FL/FR
anthemis nobilis flower oil roman
FL/FR
clary sage concrete
FL/FR
white
cognac oil
FL/FR
ethyl chrysanthemate
FR
herbal undecanone
FR
delta-
hexalactone
FL/FR
perillaldehyde
FL/FR
phenethyl senecioate
FL/FR
honey
methyl hydrocinnamate
FL/FR
nutty
2-
methyl-3-ethoxypyrazine
FL/FR
oily
butter acids
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
soapy
ethyl undecanoate
FL/FR
spicy
cubeb oil
FL/FR
methyl eugenol
FR
sulfurous
ethyl methyl mercaptopropionate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tropical
delta-
dodecalactone
FL/FR
pina colada fragrance
FR
tropical 3-thiobutyrate
FL/FR
vanilla
vanillin propylene glycol acetal
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl laurate
FL/FR
3-
decanone
FL/FR
(Z)-4-
decen-1-ol
FL/FR
9-
decenoic acid
FL/FR
ethyl decanoate
FL/FR
ethyl laurate
FL/FR
ethyl myristate
FL/FR
ethyl nonanoate
FL/FR
ethyl palmitate
FL/FR
methyl butyl phenyl acetate
FL/FR
methyl laurate
FL/FR
methyl octanoate
FL/FR
methyl undecanoate
FR
nonanoic acid
FL/FR
nonyl acetate
FL/FR
(E)-2-
octen-1-yl butyrate
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl isobutyrate
FL/FR
palmitic acid
FR
phytyl acetate
FL/FR
delta-
tetradecalactone
FL/FR
(E)-2-
tridecen-1-yl acetate
FL/FR
1-
undecanol
FL/FR
winey
butyl angelate
FL/FR
2-
hexanol
FL/FR
woody
para-
menth-3-en-1-ol
FL/FR
For Flavor
No flavor group found for these
allyl 3,5,5-trimethyl hexanoate
FL/FR
allyl cinnamate
FL/FR
allyl cyclohexyl butyrate
FL/FR
allyl cyclohexyl valerate
FL
iso
amyl lactate
FL/FR
amyl octanoate
FL/FR
amyl propionate
FL/FR
iso
amyl tiglate
FL/FR
2-
amyl-5 or 6-keto-1,4-dioxane
FL
butyl acetoacetate
FL/FR
butyl angelate
FL/FR
iso
butyl decanoate
FL/FR
butyl formate
FL/FR
iso
butyraldehyde propylene glycol acetal
FL
3-
decanone
FL/FR
(Z)-4-
decen-1-ol
FL/FR
9-
decen-2-one
FL
decyl propionate
FL/FR
diethyl laevo-tartrate
FL/FR
diethyl malate
FL/FR
ethyl 3-methyl valerate
FL/FR
ethyl 5-hydroxyoctanoate
FL/FR
ethyl aconitate
FL
ethyl cyclohexane propionate
FL/FR
ethyl cyclohexyl carboxylate
FL
ethyl linalyl ether
FL/FR
farnesyl acetone
FL/FR
furfuryl hexanoate
FL
geranyl acetoacetate
FL/FR
geranyl valerate
FL/FR
heptanal 2,3-butane diol acetal
FL
hexanal diethyl acetal
FL/FR
2-
hexanol
FL/FR
hexyl nonanoate
FL/FR
3-
hydroxy-4-phenyl-2-butanone
FL
dextro-
linalool
FL/FR
para-
menth-3-en-1-ol
FL/FR
methyl (E,Z)-2,4-decadienoate
FL/FR
methyl 2-hexenoate
FL/FR
S-
methyl 4-methyl pentane thioate
FL
methyl hydrocinnamate
FL/FR
2-
methyl-1-butanol
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
(E)-2-
octen-1-yl butyrate
FL/FR
octyl phenyl acetate
FL/FR
phenethyl senecioate
FL/FR
phytyl acetate
FL/FR
iso
propyl hexanoate
FL/FR
iso
propyl isobutyrate
FL/FR
iso
propyl isovalerate
FL/FR
propyl valerate
FL/FR
sorbyl propionate
FL
(E)-2-
tridecen-1-yl acetate
FL/FR
(R)-delta-
undecalactone
FL/FR
aldehydic
aldehydic
1-
undecanol
FL/FR
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
berry
heptyl isobutyrate
FL/FR
bitter
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
cheesy
methyl ketones
FL
iso
valeric acid
FL/FR
citrus
cognac heptanone
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
coconut
delta-
decalactone
FL/FR
creamy
acetoin
FL/FR
butter esters
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
delta-
dodecalactone
FL/FR
2,4-
heptadienal
FL
delta-
hexalactone
FL/FR
jasmin pyranone
FL/FR
octyl isobutyrate
FL/FR
triacetin
FL
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
dairy
butyl lactate
FL/FR
methyl (Z)-5-octenoate
FL/FR
ethereal
iso
butyl alcohol
FL/FR
ethyl formate
FL/FR
fatty
allyl octanoate
FL/FR
iso
amyl laurate
FL/FR
butter acids
FL/FR
(Z)-
dairy lactone
FL/FR
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
methyl decanoate
FL/FR
4-
methyl octanoic acid
FL/FR
nonanoic acid
FL/FR
floral
bois de rose oil brazil
FL/FR
cocoa pentenal
FL/FR
dihydrolinalool
FL/FR
geraniol
FL/FR
(E)-
geranyl acetone
FL/FR
linalyl anthranilate
FL/FR
methyl citronellate
FL/FR
tetrahydrolinalool
FL/FR
fruity
acai pineapple flavor
FL
acetyl isovaleryl
FL
allyl cyclohexyl acetate
FL/FR
allyl cyclohexyl propionate
FL/FR
allyl decanoate
FL/FR
allyl heptanoate
FL/FR
allyl hexanoate
FL/FR
iso
amyl acetoacetate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl octanoate
FL/FR
3-
benzyl-4-heptanone
FL/FR
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
iso
butyl butyrate
FL/FR
butyl hexanoate
FL/FR
iso
butyl hexanoate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl valerate
FL/FR
cinnamyl isobutyrate
FL/FR
citronellyl butyrate
FL/FR
citronellyl isobutyrate
FL/FR
gamma-
decalactone
FL/FR
decyl butyrate
FL/FR
diethyl sebacate
FL/FR
dimethyl anthranilate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-oxohexanoate
FL
ethyl butyrate
FL/FR
ethyl heptanoate
FL/FR
ethyl hexanoate
FL/FR
ethyl lactate
FL/FR
furfuryl valerate
FL
geranyl hexanoate
FL/FR
guava pineapple flavor
FL
4-
heptanone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
3-
hexanone
FL/FR
hexyl phenyl acetate
FL/FR
methionyl butyrate
FL
methyl (E)-2-octenoate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl hexanoate
FL/FR
methyl isovalerate
FL/FR
(
methyl thio) methyl hexanoate
FL
bitter
orange peel oil brazil
FL/FR
2-
pentanone
FL/FR
phenethyl isovalerate
FL/FR
propyl hexanoate
FL/FR
rose butanoate
FL/FR
sorbyl butyrate
FL/FR
terpinyl cinnamate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
fusel
green
cognac oil
FL/FR
white
cognac oil
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
hexyl 2-furoate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
iso
jasmone
FL/FR
linalool oxide
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl 2-undecynoate
FL
methyl octanoate
FL/FR
4-
methyl-2-pentenal
FL
(E)-2-
octen-1-yl acetate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
herbal
anthemis nobilis flower oil roman
FL/FR
clary sage concrete
FL/FR
3,6-
dimethyl-3-octanol
FL/FR
5-
hydroxymethyl furfural
FL
lactonic
gamma-
octalactone
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
musty
propionaldehyde
FL
soapy
decanoic acid
FL/FR
sour
butyric acid
FL/FR
spicy
cubeb oil
FL/FR
perillaldehyde
FL/FR
sulfurous
ethyl methyl mercaptopropionate
FL/FR
tropical 3-thiobutyrate
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tropical
propyl propionate
FL/FR
vanilla
vanillin propylene glycol acetal
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
waxy
allyl nonanoate
FL/FR
butyl undecylenate
FL/FR
9-
decenoic acid
FL/FR
ethyl decanoate
FL/FR
ethyl laurate
FL/FR
ethyl myristate
FL/FR
ethyl nonanoate
FL/FR
ethyl palmitate
FL/FR
ethyl undecanoate
FL/FR
furfuryl octanoate
FL
heptanoic acid
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
methyl laurate
FL/FR
(E)-2-
nonen-1-yl acetate
FL/FR
nonyl acetate
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl butyrate
FL/FR
3-
octyl formate
FL/FR
propyl heptanoate
FL/FR
delta-
tetradecalactone
FL/FR
2-
undecanone
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
methyl nonanoate
FL/FR
 
Potential Uses:
FRapricot
FRbanana
FLcheese
FRcognac
 fruit tropical fruit
FRguava
FRpear
FRpineapple
FRsaffron
FRstrawberry
 
Occurrence (nature, food, other):note
 beer
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 bread
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 caninha
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 capsicum
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 champaca concrete @ trace%
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 cheese
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 cocoa
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 cognac oil
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 feverfew flower oil @ 0.1%
Data GC Search Trop Picture
 guava fruit
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 malpighia glabra l. fruit oil @ 0.10%
Data GC Search Trop Picture
 malus sieversii
PbMd Search Trop Picture
 mastic fruit oil @ trace%
Data GC Search Trop Picture
 mastic leaf oil @ 0.18%
Data GC Search Trop Picture
 pawpaw
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 petitgrain mandarin oil @ 0.04%
Data GC Search Trop Picture
 plum fruit
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 plumcot fruit
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 rum
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 star fruit oil cuba @ 0.10%
Data GC Search Trop Picture
 strawberry wild strawberry fruit
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 whiskey
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 wine port wine
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 wine white wine
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Synonyms:
 caprylic acid ethyl ester
 ethyl caprylate
 ethyl caprylate (octanoate) natural
 ethyl caprylate ex fusel oil
 ethyl caprylate FCC
 ethyl caprylate natural
 ethyl N-octanoate
 ethyl octanoate (ethyl caprylate)
 ethyl octanoate (natural)
 ethyl octanoate natural
 ethyl octanoate naturel
 ethyl octoate
 ethyl octylate
 ethyl-caprylate (ethyl-octanoate) FCC
 ethylcaprylate
 ethyloctanoate
 octanoic acid ethyl ester
 octanoic acid, ethyl ester
 

Articles:

PubMed:Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level.
PubMed:In-tube Extraction and GC-MS Analysis of Volatile Components from Wild and Cultivated sea buckthorn (Hippophae rhamnoides L. ssp. Carpatica) Berry Varieties and Juice.
PubMed:Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
PubMed:Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis.
PubMed:Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
PubMed:Characterization of odor-active compounds in guava wine.
PubMed:Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry.
PubMed:Combining silica-based adsorbents and SPME fibers in the extraction of the volatiles of beer: an exploratory study.
PubMed:Analysis of Volatile Components of Cape Gooseberry (Physalis peruviana L.) Grown in Turkey by HS-SPME and GC-MS.
PubMed:Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.
PubMed:Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1.
PubMed:Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines.
PubMed:Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.
PubMed:Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni.
PubMed:Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison.
PubMed:Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed:Determination of odor release in hydrocolloid model systems containing original or carboxylated cellulose at different pH values using static headspace gas chromatographic (SHS-GC) analysis.
PubMed:Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine.
PubMed:Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum.
PubMed:High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.
PubMed:System design for integrated comprehensive and multidimensional gas chromatography with mass spectrometry and olfactometry.
PubMed:Are the wild and laboratory insect populations different in semiochemical emission? The case of the medfly sex pheromone.
PubMed:Structural transitions in cholesterol-based wormlike micelles induced by encapsulating alkyl ester oils with varying architecture.
PubMed:Isolation and identification of host cues from mango, Mangifera indica, that attract gravid female oriental fruit fly, Bactrocera dorsalis.
PubMed:Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed:Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
PubMed:Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
PubMed:Early leaf removal impact on volatile composition of Tempranillo wines.
PubMed:Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
PubMed:Interactions between yeast autolysates and volatile compounds in wine and model solution.
PubMed:Solubilization of oils or addition of monoglycerides drives the formation of wormlike micelles with an elliptical cross-section in cholesterol-based surfactants: a study by rheology, SANS, and cryo-TEM.
PubMed:Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:Molecular dynamics simulations of the interfacial and structural properties of dimethyldodecylamine-N-oxide micelles.
PubMed:Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.
PubMed:Production of volatile metabolites by grape-associated microorganisms.
PubMed:Evaluation of the active odorants in Amontillado sherry wines during the aging process.
PubMed:A comparison of laboratory and pilot-scale fermentations in winemaking conditions.
PubMed:Construction and co-expression of a polycistronic plasmid encoding carbonyl reductase and glucose dehydrogenase for production of ethyl (S)-4-chloro-3-hydroxybutanoate.
PubMed:Thermodynamic and structure-property study of liquid-vapor equilibrium for aroma compounds.
PubMed:An alkaline lipase from organic solvent tolerant Acinetobacter sp. EH28: Application for ethyl caprylate synthesis.
PubMed:Field evaluation of potential fruit-derived lures for Anastrepha obliqua (Diptera: Tephritidae).
PubMed:Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria.
PubMed:A thermostable alkaline lipase from a local isolate Bacillus subtilis EH 37: characterization, partial purification, and application in organic synthesis.
PubMed:Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
PubMed:Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
PubMed:Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
PubMed:Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
PubMed:Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).
PubMed:Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys Elucidation of the main odour-active compounds.
PubMed:Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages.
PubMed:Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
PubMed:Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
PubMed:Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
PubMed:Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters.
PubMed:Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño.
PubMed:The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
PubMed:Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
PubMed:Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
PubMed:Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
PubMed:A new potential attractant for Anastrepha obliqua from Spondias mombin fruits.
PubMed:Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion.
PubMed:Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
PubMed:Volatile constituents of fermented sugar baits and their attraction to lepidopteran species.
PubMed:Effect of beta-cyclodextrin on aroma release and flavor perception.
PubMed:Impact odorants of different young white wines from the Canary Islands.
PubMed:Volatile emissions of navel oranges as predictors of freeze damage.
PubMed:Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
PubMed:Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O.
PubMed:Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
PubMed:Intestinal absorption enhancement of the ester prodrug tenofovir disoproxil fumarate through modulation of the biochemical barrier by defined ester mixtures.
PubMed:Light scattering investigations on dilute nonionic oil-in-water microemulsions.
PubMed:Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
PubMed:Aroma compounds-proteins interaction using headspace techniques.
PubMed:Aroma compound sorption by oak wood in a model wine.
PubMed:Volatile release from an emulsion: headspace and in-mouth studies.
PubMed:Effect of pH on retention of aroma compounds by beta-lactoglobulin.
PubMed:Nonionic oil-in-water microemulsions: the effect of oil type on phase behaviour.
PubMed:Lipase and esterase-catalyzed acylation of hetero-substituted nitrogen nucleophiles in water and organic solvents.
PubMed:Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
PubMed:Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.
PubMed:Screening, nucleotide sequence, and biochemical characterization of an esterase from Pseudomonas fluorescens with high activity towards lactones.
PubMed:Effect of oil on the level of solubilization of testosterone propionate into nonionic oil-in-water microemulsions.
PubMed:Electroantennographic and coupled gas chromatographic-electroantennographic responses of the mediterranean fruit fly,Ceratitis capitata, to male-produced volatiles and mango odor.
PubMed:Kinetics of acyl transfer reactions in organic media catalysed by Candida antarctica lipase B.
PubMed:A four-component attractant for the mexican fruit fly,Anastrepha ludens (Diptera: Tephritidae), from host fruit.
PubMed:Hagen's gland morphology and chemical content analysis for three species of parasitic wasps (Hymenoptera: Braconidae).
 
Notes:
None found
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