octyl acetate

Full Material List

octyl acetate

Identifiers

CAS (Single)	112-14-1
FEMA	2806
EINECS	203-939-6
Synonyms	acetate C-8 acetate C-8 (natural) acetate C-8 FCC acetic acid n-octyl ester acetic acid, octyl ester caprylyl acetate 1- octanol acetate N- octanyl acetate 1- octyl acetate N- octyl acetate nat. octyl acetate octyl acetate FCC octyl acetate natural 1- octyl acetate natural octyl acetate/acetate C-8 (oxi) octyl alcohol acetate octyl ethanoate N- octyl ethanoate octyl-acetate FCC octyle acetate
JECFA Food Flavoring	130
JECFA Food Additive	N/A
DG SANTE Food Flavourings	09.007 octyl acetate
DG SANTE Food Contact Materials	N/A
FDA UNII	X0FN2J413S
CoE Number	197
XlogP3-AA	3.40 (est)
Molecular Weight	172.2678
Molecular Formula	C10 H20 O2

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.86500 to 0.86900 @ 25.00 °C.
Lbs/Gal (est)	7.198 to 7.231
Refractive Index	1.41900 to 1.42200 @ 20.00 Â°C.
Melting Point	-38.00 to -37.00 Â°C. @ 760.00 mm Hg
Boiling Point	206.00 to 211.00 Â°C. @ 760.00 mm Hg
Flash Point	179.00 Â°F. TCC ( 81.67 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	0.194000 mmHg @ 25.00 Â°C. (est)
Vapor Density	5.9 ( Air = 1 )
logP (o/w)	3.842 (est)
Soluble In	alcohol fixed oils water, 33.39 mg/L @ 25 °C (est)
Occurrence	apple fruit apple juice beer bergamot oil @ 0.071-0.199% bergamot oil @ 0.15% bergamot oil turkey @ 0.09% blood orange oil (citrus sinensis l. var. sanguinello) italy @ 0.007% blood orange oil (citrus sinensis l. var. tarocco) italy @ 0.004% blood orange oil italy @ 0.005% cantaloupe petiole cornmint oil india @ 0.11% frankincense oil somalia @ 60.00% grape grapefruit oil c.p. @ 0.03% grapefruit oil c.p. russia @ 0.03% grapefruit oil c.p. russia @ 0.06% grapefruit oil c.p. russia @ 0.07% grapefruit oil c.p. russia @ 0.08% grapefruit oil california @ 0.11% grapefruit oil CO2 extract @ 0.09% guava fruit heracleum candolleanum rhizome oil india @ 11.90% heracleum paphlagonicum czeczott fruit oil turkey @ 31.50% honey lavandin oil grosso @ trace% lavender oil lavender oil france @ 0.12% lemon oil mandarin fruit mandarin oil uruguay @ trace% mikan peel oil @ 0.03% orange bitter orange orange fruit orange peel oil bitter italy @ 0.05% orange peel oil sweet c.p. blond italy @ 0.002% orange peel oil sweet c.p. blond italy @ 0.002% orange peel oil sweet c.p. blond italy @ 0.006% orange peel oil sweet c.p. blond italy @ 0.007% orange peel oil sweet c.p. blond italy @ 0.009% orange peel oil sweet c.p. florida @ 0.01% orange peel oil sweet c.p. valencia @ 0.01% osmanthus absolute @ trace% pennyroyal oil @ trace% petitgrain lemon oil @ 0.03% plum fruit plumcot fruit rue flower oil colombia @ 0.16% rue oil china @ 0.21% strawberry wild strawberry fruit tea green tea

Organoleptic

Organoleptic Notes	1. Odor Type: floral Odor Strength:medium Substantivity:16 hour(s) at 100.00 % green earthy mushroom herbal waxy fruity apple Odor Description:at 100.00 %. green earthy mushroom herbal waxyLuebke, William tgsc, (1982) Odor sample from: Fritzsche Dodge & Olcott, Inc.
Odor	floral green, earthy, mushroom, herbal, waxy, fruity, apple,
Flavor	waxy waxy, fatty, cognac, winey, mushroom, citrus, peel,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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