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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Octyl formate |
| Synonym(s) |
-
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| Latest JECFA evaluation |
1997 (Session 49)
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| Status of specification |
Full |
| Chemical name |
Octyl formate
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| JECFA number |
122 |
| CAS number |
112-32-3
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| FEMA number |
2809
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| COE number |
342
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| FLAVIS number |
-
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| Molecular weight |
158.24 |
| Chemical formula |
C9H18O2
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| Physical form/odour |
colourless liquid with a fruity, rose-orange odour |
| Solubility |
soluble in most fixed oils, mineral oil, propylene glycol; insoluble in glycerol |
| Solubility in ethanol |
1 ml in 5 ml 70% alcohol |
| Boiling point (°C) |
198-200° |
| Assay min % |
96.0 |
| Acid value max |
1.0 |
| Refractive index |
1.418-1.420 |
| Specific gravity |
0.869-0.874 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/122.gif
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