Ethyl heptanoate - Standard for GC, ≥99.5%(GC) , CAS No.106-30-9

CAS: 106-30-9 Cat. No.: E100047 Peso molecular: 158.24 Beilstein Registry Number: 1752311 Número EC: 203-382-9
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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. ≥99.5%(GC)
Synonyms
Ethyl ester of heptanoic acid | Ethyl heptanoate, >=98%, FCC, FG | Ethyl n-heptanoic acid | ETHYL OENANTHATE [MI] | Ethyl oenanthylate | MFCD00009538 | Ethyl heptanoate, natural, >=98%, FG | Ethyl heptanoate, purum, >=96.0% (GC) | Ethyl heptanoate, Vetec(
Storage
Room temperature
Shipped In
Normal
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Size
Estado
Price
Qty
5ml
E100047-5ml
5

18,90US$

24,90US$
Guardar 6,00 US$ (24.10%)
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Why this grade

Standard for GC, ≥99.5%(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 14 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinónimos
Ethyl ester of heptanoic acid | Ethyl heptanoate, >=98%, FCC, FG | Ethyl n-heptanoic acid | ETHYL OENANTHATE [MI] | Ethyl oenanthylate | MFCD00009538 | Ethyl heptanoate, natural, >=98%, FG | Ethyl heptanoate, purum, >=96.0% (GC) | Ethyl heptanoate, Vetec(
Especificaciones y pureza
Standard for GC, ≥99.5%(GC)
Condiciones de almacenamiento de almacenamiento
Room temperature
Enviado en
Normal
Grado
Standard for GC
Pureza
≥99.5%(GC)
Nombres e identificadores
Sonrisas canónicasCCCCCCC(=O)OCC
IUPAC Nameethyl heptanoate
InChIKeyTVQGDYNRXLTQAP-UHFFFAOYSA-N
INCHI1S/C9H18O2/c1-3-5-6-7-8-9(10)11-4-2/h3-8H2,1-2H3
Isómeros SMILES CCCCCCC(=O)OCC
WGK Alemania 1
RTECS MJ2087000
Peso molecular 158.24
Beilstein 1752311
Reaxy-Rn 1752311
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1752311&ln=

Documentation

📋 Safety Data Sheet (SDS)

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

Download SDS →

✅ 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.

View datasheet →

🔬 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
ClaseFatty 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
DescripciónThis compound belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid.
External Descriptors fatty acid ethyl ester
Estructura 3D
Modelo de Estructura Química Interactiva





Certificados (CoA, COO, BSE/TSE y tabla de análisis)
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 TypeFechaArticulo
B2224364Certificate of AnalysisSep 09, 2025 E100047
B2224337Certificate of AnalysisJan 20, 2022 E100047
Propiedades químicas y físicas
SolubilidadSoluble in organic solvents such as ethanol and ether, insoluble in water.
SensibilidadMoisture sensitive.
Índice de refracción1.412-1.414
Punto de inflamación (°F)165.2 °F
Punto de inflamación (°C)66℃
Punto de ebullición (°C)189°C
Punto de fusión (°C)-66°C
Peso molecular158.240 g/mol
XLogP32.900
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count7
Exact Mass158.131 Da
Monoisotopic Mass158.131 Da
Topological Polar Surface Area26.300 Ų
Heavy Atom Count11
Formal Charge0
Complexity99.700
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
Preguntas frecuentes y artículos
Citations of This Product
Referencias
1. Shaonan Du, Chenhui Zhang, Zhi Luo.  (2023)  Effect of the Molecular Structure of 1,3-Diketones on the Realization of Oil-Based Superlubricity on Steel/Steel Friction Pairs.  LANGMUIR,      [PMID:38134349] [10.1021/acs.langmuir.3c02988]
2. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang.  (2023)  Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches.  FOOD CHEMISTRY,      [PMID:37247603] [10.1016/j.foodchem.2023.136429]
3. Guanjia Zhao, Zemin Yuan, Xiaona Liu, Penglai Wang, Jianguo Yin, Suxia Ma.  (2020)  Experimental investigation and molecular dynamic simulation of thermophysical properties of biodiesel surrogates: The binary mixtures of n-hexadecane with ethyl hexanoate and ethyl heptanoate.  JOURNAL OF MOLECULAR LIQUIDS,      [PMID:] [10.1016/j.molliq.2020.113980]
4. 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]
5. Zhao Jiangbin, Agaba Aphra, Sui Xiaofeng, Mao Zhiping, Xu Hong, Zhong Yi, Zhang Linping, Wang Bijia.  (2018)  A heterogeneous binary solvent system for recyclable reactive dyeing of cotton fabrics.  CELLULOSE,  25  (12): (7381-7392).  [PMID:] [10.1007/s10570-018-2069-8]
6. Xiangyang Liu, Chao Su, Xuetao Qi, Maogang He.  (2015)  Isobaric heat capacities of ethyl heptanoate and ethyl cinnamate at pressures up to 16.3 MPa.  JOURNAL OF CHEMICAL THERMODYNAMICS,      [PMID:] [10.1016/j.jct.2015.09.031]
7. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping.  (2015)  Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry.  Scientific Reports,  (1): (1-6).  [PMID:25857434] [10.1038/srep09553]
8. Xiaoying Li, Chunsheng Liu, Junkai Wu, Xiao Xiao, Libin Zhang, Caixia Chen, Annette S. Wilson, Fuhang Song.  (2024)  Ester-related volatile compounds reveal the diversity and commonalities of different types of late-ripening peaches.  JOURNAL OF FOOD SCIENCE,  89  (3): (1485-1497).  [PMID:38317483] [10.1111/1750-3841.16943]
9. 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]
10. 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]
11. Shuxing Zhou, Chunlin Li, Li Li, Feng Xie, Karyne M. Rogers, Yuwei Yuan, Jun Huang.  (2025)  Differentiating volatile compounds in soy sauce that regulate the attractiveness of flesh flies (Parasarcophaga dux).  FOOD CHEMISTRY,      [PMID:41027210] [10.1016/j.foodchem.2025.146504]
12. Xiaotong Lyu, Meiyi Zhou, Qian Wang, Lihuan Lang, Kemin Linghu, Chunhui Wei, Liangcai Lin, Paul A. Kilmartin, Cuiying Zhang.  (2025)  Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas.  FOOD CHEMISTRY,      [PMID:40499427] [10.1016/j.foodchem.2025.145015]
13. Zhongbin Liu, Fengkui Xiong, Guangzhong Hu, Hongwei Xiao, Jia Zheng.  (2025)  Research on High-Efficiency and No-Additive Physical Aging Equipment and Process of Baijiu Production Based on High-Speed Jet Catalysis.  Foods,  14  (23): (4019).  [PMID:41375957] [10.3390/foods14234019]
14. Xiaolei Li, Wanxin Wang, Yujia Li, Fumin Ma, Cuicui Duan, Dan Li.  (2026)  Deciphering flavor profile and metabolic pathways in black chokeberry Co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics.  FOOD RESEARCH INTERNATIONAL,      [PMID:41763756] [10.1016/j.foodres.2026.118371]
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