W203111

Allyl heptanoate

natural, 98%, FG

• 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

Properties

• grade: FG; Fragrance grade; Halal; Kosher; natural
• 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

Description

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

Safety Information

• Pictograms: GHS06,GHS09
• Signal Word: Danger
• Hazard Statements: H301 + H311,H410
• Precautionary Statements: P264 - P273 - P280 - P301 + P310 - P302 + P352 + P312 - P361 + P364
• Hazard Classifications: Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Acute 1 - Aquatic Chronic 1
• Storage Class Code: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 3
• Flash Point(F): 179.6 °F - closed cup
• Flash Point(C): 82 °C - closed cup