Ethyl octanoate - Standard for GC, ≥99%(GC) , CAS No.106-32-1

CAS: 106-32-1 Cat. No.: E101042 Molecular Weight: 172.26 Beilstein Registry Number: 1754470 EC Number: 203-385-5
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GRADE & PURITY Standard for GC ? GC reference standard — characterized compound for calibrating GC methods. Use to build calibration curves and verify GC quantitation. ≥99%(GC)
Synonyms
O0030 | AKOS000120258 | FEMA 2449 | NSC 8898 | Octanoic acid ethyl ester (ethyl octanoate) | Caprylic acid ethyl ester | ETHYL OCTANOATE [FCC] | ETHYL OCTANOATE [FHFI] | Ethyl octoate | EINECS 203-385-5 | WE(2:0/8:0) | 81C5MOP582 | ETHYL OCTANOATE | octan
Storage
Room temperature
Shipped In
Normal
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5ml
E101042-5ml
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Why this grade

Standard for GC, ≥99%(GC) Standard for GC for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Room temperature Ships Normal Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 30 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Overview

Ethyl octanoate is a class of esters consisting of the medium-chain fatty acid octanoic acid esterified with ethanol. The compound has a fruity smell and is commonly used as a flavoring in foods such as baked goods, candy and beverages. It can also be used as a fragrance ingredient in personal care products, and as a solvent or plasticizer in various industrial applications. In addition, Ethyl octanoate can be used as a starting material for the synthesis of other organic compounds.

Specifications

Synonyms
O0030 | AKOS000120258 | FEMA 2449 | NSC 8898 | Octanoic acid ethyl ester (ethyl octanoate) | Caprylic acid ethyl ester | ETHYL OCTANOATE [FCC] | ETHYL OCTANOATE [FHFI] | Ethyl octoate | EINECS 203-385-5 | WE(2:0/8:0) | 81C5MOP582 | ETHYL OCTANOATE | octan
Specifications & Purity
Standard for GC, ≥99%(GC)
Storage
Room temperature
Shipped In
Normal
Grade
Standard for GC
Purity
≥99%(GC)
Names and Identifiers
Canonical SmilesCCCCCCCC(=O)OCC
IUPAC Nameethyl octanoate
InChIKeyYYZUSRORWSJGET-UHFFFAOYSA-N
INCHI1S/C10H20O2/c1-3-5-6-7-8-9-10(11)12-4-2/h3-9H2,1-2H3
Isomeric SMILES CCCCCCCC(=O)OCC
WGK Germany 2
RTECS RH0680000
Molecular Weight 172.26
Beilstein 1754470
Reaxy-Rn 1754470
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1754470&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

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✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

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🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassLipids and lipid-like molecules
ClassFatty Acyls
SubclassFatty acid esters
Intermediate Tree Nodes Not available
Direct ParentFatty acid esters
Alternative Parents Carboxylic acid esters  Monocarboxylic acids and derivatives  Organic oxides  Hydrocarbon derivatives  Carbonyl compounds  
Molecular FrameworkAliphatic acyclic compounds
Substituents Fatty acid ester - Carboxylic acid ester - Monocarboxylic acid or derivatives - Carboxylic acid derivative - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
DescriptionThis compound belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid.
External Descriptors Wax monoesters
3D Structure
Interactive Chemical Structure Model





Mechanisms of Action
Certificates(CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

2 results found

Lot NumberCertificate TypeDateItem
D2628085Certificate of AnalysisMay 07, 2026 E101042
G2328074Certificate of AnalysisJul 31, 2023 E101042
Chemical and Physical Properties
SolubilityInsoluble in water and glycerol, slightly soluble in propylene glycol, soluble in ethanol, ether, and chloroform.
Refractive Index1.4178
Flash Point(°F)167℉
Flash Point(°C)75℃
Boil Point(°C)207-209°C
Melt Point(°C)-48°C
Molecular Weight172.260 g/mol
XLogP33.500
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count8
Exact Mass172.146 Da
Monoisotopic Mass172.146 Da
Topological Polar Surface Area26.300 Ų
Heavy Atom Count12
Formal Charge0
Complexity110.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Documents & Articles
Citations of This Product
References
1. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan.  (2023)  Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,      [PMID:] [10.1007/s00217-023-04423-6]
2. Li Dan, Zheng Yingdi, Jin Yang, Li Yixin.  (2023)  Densities, Viscosities and Refractive Indices for Binary Mixtures of Diethyl Carbonate with Fatty Acid Ethyl Esters.  JOURNAL OF SOLUTION CHEMISTRY,  52  (9): (1048-1065).  [PMID:] [10.1007/s10953-023-01295-y]
3. Tian Lan, Chenxu Gao, Quyu Yuan, Jiaqi Wang, Hexin Zhang, Xiangyu Sun, Yushan Lei, Tingting Ma.  (2021)  Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China.  Foods,  10  (7): (1645).  [PMID:34359515] [10.3390/foods10071645]
4. Yao Jian, Gui Lun, Yin Shaocheng.  (2021)  A novel esterase from a soil metagenomic library displaying a broad substrate range.  AMB Express,  11  (1): (1-10).  [PMID:33666762] [10.1186/s13568-021-01198-5]
5. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin.  (2020)  Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium.  Rhizosphere,      [PMID:] [10.1016/j.rhisph.2020.100244]
6. Xiaojie Wang, Weibiao Du, Xiaopo Wang.  (2020)  Liquid viscosities of ethyl caprylate and ethyl caprate at elevated temperatures and pressures.  JOURNAL OF MOLECULAR LIQUIDS,      [PMID:] [10.1016/j.molliq.2020.113203]
7. Xiaojie Wang, Weibiao Du, Xiaopo Wang.  (2020)  Volumetric properties of n-hexadecane/ethyl octanoate mixtures from 293.15 K to 363.15 K and pressures up to 60 MPa.  JOURNAL OF CHEMICAL THERMODYNAMICS,      [PMID:] [10.1016/j.jct.2020.106122]
8. Lin Zhu, Xinlei Wang, Xuebo Song, Fuping Zheng, Hehe Li, Feng Chen, Yuhang Zhang, Fuyan Zhang.  (2019)  Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.  FOOD CHEMISTRY,      [PMID:31816535] [10.1016/j.foodchem.2019.125898]
9. Guanjia Zhao, Zemin Yuan, Mingjing Fan, Jianguo Yin, Suxia Ma.  (2019)  Experiment and correlation of the thermophysical properties for binary and ternary liquid mixtures of three fatty acid ethyl esters and n-dodecane.  JOURNAL OF MOLECULAR LIQUIDS,      [PMID:] [10.1016/j.molliq.2019.111207]
10. Zhong-Sheng Tang, Xin-An Zeng, Margaret A. Brennan, Zhong Han, Debao Niu, Yujia Huo.  (2019)  Characterization of aroma profile and characteristic aromas during lychee wine fermentation.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  43  (8): (e14003).  [PMID:] [10.1111/jfpp.14003]
11. Yu Zhang, Tengjie Li, Yuanfang Liu, Xiaoyan Li, Chunmei Zhang, Zhaozhong Feng, Xue Peng, Zongyun Li, Sheng Qin, Ke Xing.  (2019)  Volatile Organic Compounds Produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 as Biological Fumigants To Control Ceratocystis fimbriata in Postharvest Sweet Potatoes.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:30860830] [10.1021/acs.jafc.9b00289]
12. Chao Su, Chenyang Zhu, Feng Yang, Zheng Ye, Xiangyang Liu, Maogang He.  (2018)  Isobaric Molar Heat Capacity of Ethyl Octanoate and Ethyl Decanoate at Pressures up to 24 MPa.  JOURNAL OF CHEMICAL AND ENGINEERING DATA,      [PMID:] [10.1021/acs.jced.8b00199]
13. Xiaopo Wang, Dongbo Wang, Hanxiao Lang.  (2018)  Densities of FAMEs or FAEEs with ethanol at temperatures from 283.15 to 318.15 K.  PHYSICS AND CHEMISTRY OF LIQUIDS,      [PMID:] [10.1080/00319104.2017.1286340]
14. Xiaojie Wang, Xiaopo Wang, Hanxiao Lang.  (2016)  Measurement and correlation of density and viscosity of n-hexadecane with three fatty acid ethyl esters.  JOURNAL OF CHEMICAL THERMODYNAMICS,      [PMID:] [10.1016/j.jct.2016.01.021]
15. Jun-Jie Hou, Jian Guo, Jin-Mei Wang, Xiao-Quan Yang.  (2016)  Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  96  (13): (4449-4456).  [PMID:26841309] [10.1002/jsfa.7656]
16. Xiong Zheng, Ying Zhang, Maogang He, Lili Liang, Xinxin He.  (2016)  Speed of sound measurement and prediction of ethyl hexanoate and ethyl octanoate at temperatures from (293.15 to 473.15) K and pressures from (0.1 to 10) MPa.  JOURNAL OF CHEMICAL THERMODYNAMICS,      [PMID:] [10.1016/j.jct.2015.12.028]
17. Guanmian Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou.  (2024)  Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.  FOOD CHEMISTRY,      [PMID:38901353] [10.1016/j.foodchem.2024.140151]
18. Zhang Yueting, Nie Hongmei, Zhang Fei, Jin Mengmeng, Wang Zhao, Zheng Jianyong.  (2024)  Construction of an Aspergillus oryzae △nptB△pyrG Host for Homologous Expression of Lipase and Catalytic Property Characterization of Recombinant Lipase.  APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY,      [PMID:39325292] [10.1007/s12010-024-05064-5]
19. Xin-He Duan, Hong-Wei Li, Yi Li, Zhijiu Huang, Sha Liu, Yuqing Wu.  (2024)  Determination of acetaldehyde in Chinese Baijiu based on the light-activated oxidase-mimic activity of fluorine-containing carbon dots (dF-CDs).  SENSORS AND ACTUATORS B-CHEMICAL,      [PMID:] [10.1016/j.snb.2024.136356]
20. Chunyun Qu, Jianjun Li, Fuxin Liu, Yu Zeng, Yiyin Xu, Weidong Bai, Hao Dong, Gongliang Liu.  (2025)  Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.105842]
21. Mohammad Almasi.  (2024)  Investigating ethyl octanoate and alcohol molecular interactions through an extended hard sphere framework.  JOURNAL OF MOLECULAR LIQUIDS,      [PMID:] [10.1016/j.molliq.2024.125965]
22. Dehao Meng, Dongbo Zhao, Zhichao Zhao, Xiaoxue Wang, Yi Wu, Yonghui Li, Zhaolin Lv, Qilin Zhong.  (2025)  Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries.  FOOD CHEMISTRY,      [PMID:39986073] [10.1016/j.foodchem.2025.143430]
23. Ruirui Li, Dongyue Yang, Zhiyu Li, Xiaohong Tang, Ke Zhong, Yan Ding, Xiaomei Han, Xueqiang Guan, Yuxia Sun.  (2025)  The effect of stem contact fermentation on the quality of Cabernet Sauvignon and Merlot wines from Yantai, China.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.105872]
24. Li Dan, Zhang Xuena, Xin Chunling, Liu Meifang.  (2024)  Thermophysical and Excess Properties of Binary Mixtures of Dibutyl Ether and Components of Biodiesel.  JOURNAL OF SOLUTION CHEMISTRY,      [PMID:] [10.1007/s10953-024-01419-y]
25. Jiacheng Li, Cong Li, Xueli Chen, Xianyan Liao, Hui Zhou, Baocai Xu, Li Zhang, Liming Jiang.  (2025)  Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product.  FOOD RESEARCH INTERNATIONAL,      [PMID:41606840] [10.1016/j.foodres.2025.117225]
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27. Caiyun Liu, Fujing Zheng, Huiying Li, Mario Prejanò, Guojie Jin, Yongsheng Tao, Yunkui Li.  (2025)  Thermodynamics and quantum mechanical insights into benzoic acid-acetate ester interactions for aroma modulation and controlled release in wine.  FOOD CHEMISTRY,      [PMID:40239575] [10.1016/j.foodchem.2025.144286]
28. Xiaoying Li, Gang Li, Haijing Wang, Chunsheng Liu, Chunrui Rong, Fuhang Song, Caixia Chen, Junkai Wu.  (2025)  Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS.  Food Chemistry-X,      [PMID:40497035] [10.1016/j.fochx.2025.102554]
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30. Pengfei Yang, Lingqi Kong, Qiongbo Wang, Qiang Liu, Xiujin Duan, Chen Hu, Zhengbo Feng, Qi Yang, Huabo Jv.  (2026)  Analysis of volatile compounds in Aglaia odorata flower extracts with different possessing methods by HS-SPME-GC-MS and E-nose.  Frontiers in Chemistry,      [PMID:41867951] [10.3389/fchem.2026.1746408]
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