甲酸辛酯，CAS 登记号 112-32-3，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于有机化学品。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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OCTYL FORMATE · CAS 112-32-3 · C9H18O2. UNII 2XZ47CUU7G. Boiling Point: 87.00 to 89.00 °C. @ 20.00 mm Hg; Boiling Point: 198-200 °C; Melting Point: -39.1 °C.
| CAS Registry Number | 112-32-3 |
|---|---|
| PubChem CID | 8176 |
| Molecular formula | C9H18O2 |
| IUPAC name | octyl formate |
| UNII (FDA) | 2XZ47CUU7G |
| FEMA number | 2809 |
| JECFA number | 122 |
| Molecular Weight | 158.24 |
|---|---|
| XLogP3 | 3.5 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 8 |
| Exact Mass | 158.130679813 |
| Monoisotopic Mass | 158.130679813 |
| Topological Polar Surface Area | 26.3 |
| Heavy Atom Count | 11 |
| Formal Charge | 0 |
| Boiling Point | 87.00 to 89.00 °C. @ 20.00 mm Hg |
|---|---|
| Boiling Point | 198-200 °C |
| Melting Point | -39.1 °C |
| Density | 0.869-0.874 |
| Refractive Index | 1.418-1.420 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 69.2% (90 / 130) |
| GHS notification summary | 69.2% (90 / 130) |
|---|---|
| Reported hazard statements | H315 (30%), H319 (30%), H335 (30%) |
This chemical does not meet GHS hazard criteria for 69.2% (90 of 130) of all reports.
H315 (30%): Causes skin irritation [Warning Skin corrosion/irritation]
Octyl formate; 112-32-3; n-Octyl formate; FORMIC ACID, OCTYL ESTER; Octyl methanoate; n-Octyl methanoate; formic acid octyl ester; Octyl alcohol, formate; 1-Octyl formate; FEMA No. 2809; Octyl formiate; MFCD00046147; 2XZ47CUU7G; NSC-404473; EINECS 203-959-5; UNII-2XZ47CUU7G
CAS 112-32-3; molecular formula C9H18O2; molecular weight — g/mol.
Octyl formate, 112-32-3, n-Octyl formate, FORMIC ACID, OCTYL ESTER, Octyl methanoate, n-Octyl methanoate.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
69.2% of GHS notifications report no hazard classification (90 of 130).
Boiling Point: 87.00 to 89.00 °C. @ 20.00 mm Hg; Boiling Point: 198-200 °C; Melting Point: -39.1 °C; Density: 0.869-0.874.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.