43858
Heptanoic acid
analytical standard
Synonym(s):
Enanthic acid, Oenanthic acid
About This Item
grade
analytical standard
Quality Level
vapor density
4.5 (vs air)
vapor pressure
<0.1 mmHg ( 20 °C)
Assay
≥99.0% (GC)
shelf life
limited shelf life, expiry date on the label
expl. lim.
10.1 %
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
impurities
≤1.0% water
refractive index
n20/D 1.4221 (lit.)
bp
223 °C (lit.)
mp
−10.5 °C (lit.)
density
0.918 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCCCCCC(O)=O
InChI
1S/C7H14O2/c1-2-3-4-5-6-7(8)9/h2-6H2,1H3,(H,8,9)
InChI key
MNWFXJYAOYHMED-UHFFFAOYSA-N
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General description
Find all available reference materials for compounds listed in 10/2011 here
Application
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Inhalation - Eye Dam. 1 - Skin Corr. 1B - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
8A - Combustible, corrosive hazardous materials
WGK
WGK 1
Flash Point(F)
235.4 °F - closed cup
Flash Point(C)
113 °C - closed cup
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Protocols
In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.
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