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W203111

Sigma-Aldrich

Allyl heptanoate

natural, 98%, FG

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About This Item

Linear Formula:
CH3(CH2)5CO2CH2CH=CH2
CAS Number:
142-19-8
Molecular Weight:
170.25
FEMA Number:
2031
EC Number:
205-527-1
Council of Europe no.:
369
MDL number:
MFCD00038341
UNSPSC Code:
12164502
PubChem Substance ID:
329830445
Flavis number:
9.097
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

400

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

assay

98%

refractive index

n20/D 1.428 (lit.)

density

0.885 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fruity; waxy; pineapple; sweet

SMILES string

CCCCCCC(=O)OCC=C

InChI

1S/C10H18O2/c1-3-5-6-7-8-10(11)12-9-4-2/h4H,2-3,5-9H2,1H3

InChI key

SJWKGDGUQTWDRV-UHFFFAOYSA-N

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General description

Allyl heptanoate is a flavor and fragrance ingredient that may be present in karanda fruit.

Application

This old-line chemical was one of the first to be Flavor and Extract Manufacturers Association-registered GRAS (generally recognized as safe). It can be used as part of ester complexes, primarily in fruit flavors like apple, pineapple, pear, plum, banana, fruit punch, and tropicals such as kiwi, papaya and mango. It can also play an important role in the fruity notes of aged cheeses, especially Parmesan, Asiago and grana padano.

Biochem/physiol Actions

Taste at 5-10ppm

pictograms

Skull and crossbonesEnvironment
GHS06,GHS09

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Acute 1 - Aquatic Chronic 1

wgk_germany

WGK 3

flash_point_f

179.6 °F

flash_point_c

82 °C

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 38(10), 60-60 (2013)
Volatile flavor constituents of Karanda (Carissa carandas L.) fruit.
Pino JA, et al.
J. Essent. Oil Res., 16(5), 432-434 (2004)

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