W334804
Heptanoic acid
97%, FG
Synonym(s):
Enanthic acid, Oenanthic acid
About This Item
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Fragrance grade
Kosher
Agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 173.315
vapor density
4.5 (vs air)
vapor pressure
<0.1 mmHg ( 20 °C)
Assay
97%
expl. lim.
10.1 %
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)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
Organoleptic
cheesy; rancid; sour
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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Application
- Metabolome-wide association study identifies multiple biomarkers that discriminate north and south Chinese populations at differing risks of cardiovascular disease: INTERMAP study.: This study includes heptanoic acid as a metabolic biomarker to distinguish dietary patterns and cardiovascular risks, reflecting its importance in metabolic profiling and epidemiological studies (Yap et al., 2010).
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
Personal Protective Equipment
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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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