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W243434

Sigma-Aldrich

Ethyl formate

natural, ≥95%, FG

Sinónimos:

Formic acid ethyl ester

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About This Item

Fórmula lineal:
HCOOC2H5
Número de CAS:
109-94-4
Peso molecular:
74.08
FEMA Number:
2434
Beilstein/REAXYS Number:
906769
EC Number:
203-721-0
Council of Europe no.:
339c
MDL number:
MFCD00003294
UNSPSC Code:
12164502
PubChem Substance ID:
24901077
Flavis number:
9.072
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
FDA 21 CFR 184.1295

vapor density

2.5 (vs air)

vapor pressure

15.16 psi ( 55 °C)
3.79 psi ( 20 °C)

assay

≥95%

autoignition temp.

851 °F

expl. lim.

16 %

refractive index

n20/D 1.359 (lit.)

bp

52-54 °C (lit.)

mp

−80 °C (lit.)

density

0.921 g/mL at 20 °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

ethereal; rum; wine-like

SMILES string

CCOC=O

InChI

1S/C3H6O2/c1-2-5-3-4/h3H,2H2,1H3

InChI key

WBJINCZRORDGAQ-UHFFFAOYSA-N

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General description

Ethyl formate is a flavoring agent with a rum-like odor. It has been known to act as a fumigant against insect pests in stored foods.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

-4.0 °F - closed cup

flash_point_c

-20 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves

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Certificados de análisis (COA)

Lot/Batch Number
SHBM3205
SHBL8720
SHBL6642
MKCJ7380
MKCJ0771

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Fumigation in the 21st century
Bell CH
Crop Protection, 19(8), 563-569 (2000)
Hanjin Im et al.
Bioresource technology, 193, 386-392 (2015-07-06)
This work addresses an unprecedented way of co-producing biodiesel (FAEE) and valuable chemicals of ethyl levulinate (EL), ethyl formate (EF) and diethyl ether (DEE) from wet in situ transesterification of microalgae. EL, EF, and DEE were significantly produced up to
Irena Matławska et al.
Natural product communications, 10(7), 1239-1242 (2015-09-29)
The constituents of walnut (Juglans regia L.) leaves are represented by tannins, phenolics, and naphthoquinones, the characteristic compound being juglone. The content of juglone in the methanolic extract of the leaves determined by the GC/MS method was 9.9 ± 0.2
Kayu Okutsu et al.
Food chemistry, 187, 364-369 (2015-05-16)
We previously developed antioxidative heat-processed (HP)-koji via two-step heating (55 °C/2days → 75 °C/3 days) of white-koji. In this study, we isolated antioxidants in HP-koji and investigated their formation mechanisms. The antioxidants were identified to be 5-hydroxymethyl furfural (HMF) and
Brian D Fitz et al.
Journal of chromatography. A, 1392, 82-90 (2015-03-31)
Low thermal mass gas chromatography (LTM-GC) was evaluated for rapid, high peak capacity separations with three injection methods: liquid, headspace solid phase micro-extraction (HS-SPME), and direct vapor. An Agilent LTM equipped with a short microbore capillary column was operated at

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