ethyl octanoate 106-32-1

ethyl octanoate
ethyl caprylate

CAS 106-32-1 - MW 172.1

	OV101	DB5	OV1701	C20M
Kovats RI	1182	1198	1260	1436
Ethyl ester RI	801	798	797	807

Percepts: fruit, fat

References:

OV101 Cunnigham, Acree, Barnard, Butts & Braell 1986; Food Chem, 19,137-147

DB5 Moio, Etievant, Langlois, Dekimpe & Addeo 1994; Journal of Dairy Research, 61, 385-394. Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. Jordan, M. J., C. A. Margaria, et al. (2003). J. Agric. Food Chem. 51(5): 1421-1426. [HP-5].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].

OV1701 Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. [DB-1701]. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.

C20M Berger, Drawert & Kollmannsberger 1989; Z Lebensm Unters Forsch, 188, 122-126. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].