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octanoic acid

Chemical Structure

General Material Information

Preferred name octanoic acid
Trivial Name Octanoic acid
Short Description caprylic acid
Formula C8 H16 O2
CAS Number 124-07-2
FEMA Number 2799
Flavis Number 8.01
ECHA Number 204-677-5
FDA UNII OBL58JN025
Nikkaji Number J2.013C
Beilstein Number 1747180
MDL MFCD00004429
COE Number 10
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 99 octanoic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 124-07-2 ; OCTANOIC ACID
Synonyms
  • acide octanoique
  • acido octanoico
  • acidum octanocium
  • C-8
  • caprylic acid
  • N- caprylic acid
  • caprylic acid (natural)
  • caprylic acid (octanoic), natural
  • caprylic acid natural
  • caprylic acid synthetic
  • caprylic acid, synthetic FCC
  • caprylsaeure
  • enantic acid
  • 1-heptane carboxylic acid
  • 1-heptanecarboxylic acid
  • hexacid 898
  • kaprylsaeure
  • kortacid 0899
  • lunac 8-98
  • neo-fat 8
  • 1-octanoic acid
  • N- octanoic acid
  • nat. octanoic acid
  • octanoic acid (caprylic acid) natural
  • octanoic acid (natural)
  • octanoic acid naturel
  • N- octic acid
  • octoic acid
  • N- octoic acid
  • octylic acid
  • N- octylic acid
  • prifac 2901
  • n-Caprylic acid
  • 1-Heptanecarboxylic acid
  • n-Octoic acid
  • n-Octylic acid
  • n-Octanoic acid
  • Lunac 8-95
  • NAA 82
  • Neo-Fat 8S
  • Emery 657
  • NSC 5024
  • Edenor C 8-98-100
  • Cg 100 (fatty acid)
  • Cg 100
  • Edenor 8-99MY
  • Edenor C 8-99MY
  • MCFA 8S
  • C 8-99K

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Literature & References

octanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:124-07-2
Pubchem (cid):379
Pubchem (sid):134974901
Flavornet:124-07-2
Pherobase:View
Publications by PubMed
Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.
In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor.
Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
An alkaline lipase from organic solvent tolerant Acinetobacter sp. EH28: Application for ethyl caprylate synthesis.
Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products.
Production of gamma-lactones by the brown-rot basidiomycete Piptoporus soloniensis.
Aroma evaluation of an aquatic herb, Changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME.
Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts.
Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese.
Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
Aroma-active components of nonfat dry milk.
Characterization of male goat odors: 6-trans nonenal.
Fatty acid oxidation by spores of Penicillium roqueforti.
Recognition of flavin mononucleotide, Haemophilus influenzae type b and its capsular polysaccharide vaccines by antibodies specific to D-ribitol-5-phosphate.
Efficacy of plant-derived compounds combined with hydrogen peroxide as antimicrobial wash and coating treatment for reducing Listeria monocytogenes on cantaloupes.
Relationship between Medium-Chain Fatty Acid Contents and Organoleptic Properties of Japanese Sake.
Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.
Biodegradation of C5-C 8 fatty acids and production of aroma volatiles by Myroides sp. ZB35 isolated from activated sludge.
Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase.
Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions.
Recognition of riboflavin and the capsular polysaccharide of Haemophilus influenzae type b by antibodies generated to the haptenic epitope D-ribitol.
Fatty acids found in dairy, protein and unsaturated fatty acids are associated with risk of pancreatic cancer in a case-control study.
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Antimicrobial effects of virgin coconut oil and its medium-chain fatty acids on Clostridium difficile.
Determination of polycyclic aromatic hydrocarbons (PAH4) in food by vesicular supramolecular solvent-based microextraction and LC-fluorescence detection.
New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula.
A locus in Drosophila sechellia affecting tolerance of a host plant toxin.
Marked synergistic bactericidal effects and mode of action of medium-chain fatty acids in combination with organic acids against Escherichia coli O157:H7.
Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?
Decreased long-chain fatty acid oxidation impairs postischemic recovery of the insulin-resistant rat heart.
Vitamin E and vitamin E acetate solubilization in mixed micelles: physicochemical basis of bioaccessibility.
Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.
Molecular weight of barley β-glucan influences energy expenditure, gastric emptying and glycaemic response in human subjects.
Perfluorinated alkylated substances in vegetables collected in four European countries; occurrence and human exposure estimations.
Storage of refrigerated raw goat milk affecting the quality of whole milk powder.
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
Oleic acid and octanoic acid sensing capacity in rainbow trout Oncorhynchus mykiss is direct in hypothalamus and Brockmann bodies.
Effect of fatty acids on the β-oxidation system and thioesterase of Lactococcus lactis subspecies lactis.
Inactivation of Escherichia coli O157:H7 on cattle hides by caprylic acid and β-resorcylic acid.
Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids.
Sonication in combination with heat and low pressure as an alternative pasteurization treatment--effect on Escherichia coli K12 inactivation and quality of apple cider.
The carbon dioxide production rate assumption biases gastric emptying parameters in healthy adults.
In-tube extraction and GC-MS analysis of volatile components from wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp. Carpatica) berry varieties and juice.
Use of plant-derived antimicrobials for improving the safety of poultry products.
Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects.
Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum.
Oral calcitonin.
Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase.
Clinical application of ghrelin for chronic respiratory diseases.
GLP-2 receptor in POMC neurons suppresses feeding behavior and gastric motility.
Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.
Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.
A comparison of the physicochemical properties and fatty acid composition of indaiá (Attalea dubia) and Babassu (Orbignya phalerata) oils.
Development of sandwich enzyme-linked immunosorbent assay for the detection of Cronobacter muytjensii (formerly called Enterobacter sakazakii).
Evidence of a metabolic fatty acid-sensing system in the hypothalamus and Brockmann bodies of rainbow trout: implications in food intake regulation.
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef.
GHRP-6 mimics ghrelin-induced stimulation of food intake and suppression of locomotor activity in goldfish.
Synthesis of 6-O-Octanoyl-1,2-O-isopropylidene-α-D-glucofuranose by lipase-catalyzed esterification in an organic solvent.
Nonthermal effect of microwave irradiation in nonaqueous enzymatic esterification.
Characterization of new stable ghrelin analogs with prolonged orexigenic potency.
Does domperidone, a D2-antagonist alter gastric emptying rates and appetite sensations in healthy adults with high-fat meal? A block-randomised, single-blind placebo-controlled study.
Assessment of gastric motor function in childhood functional dyspepsia and obesity.
Generalized and rapid supramolecular solvent-based sample treatment for the determination of annatto in food.
Development of a flow cytometric immunoassay for recombinant bovine somatotropin-induced antibodies in serum of dairy cows.
Effect of cinnamon on gastric emptying, arterial stiffness, postprandial lipemia, glycemia, and appetite responses to high-fat breakfast.
Interactions between yeast autolysates and volatile compounds in wine and model solution.
A high-fat diet temporarily accelerates gastrointestinal transit and reduces satiety in men.
Production and characterisation of monoclonal antibodies against 19-Nortestosterone.
Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Effect of a hay-based diet or different upland grazing systems on milk volatile compounds.
Effects of gestation and transition diets, piglet birth weight, and fasting time on depletion of glycogen pools in liver and 3 muscles of newborn piglets.
Synergistic inhibition of Listeria monocytogenes in vitro through the combination of octanoic acid and acidic calcium sulfate.
The effects of acute citalopram dosing on gastric motor function and nutrient tolerance in healthy volunteers.
Gastrointestinal transit, post-prandial lipaemia and satiety following 3 days high-fat diet in men.
Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin.
Endoscopic pyloric suturing to facilitate weight loss: a canine model.
Procedures in the 13C octanoic acid breath test for measurement of gastric emptying: analysis using Bland-Altman methods.
Drug therapies for cognitive impairment and dementia.
[Prevalence of delayed gastric emptying of solids in functional dyspepsia and its relationship to symptoms].
Caprylic Acid reduces enteric campylobacter colonization in market-aged broiler chickens but does not appear to alter cecal microbial populations.
(13)C-octanoic acid breath test (OBT) with a new test meal (EXPIROGer): Toward standardization for testing gastric emptying of solids.
Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.
Inactivation of Bacillus atrophaeus spores with surface-active peracids and characterization of formed free radicals using electron spin resonance spectroscopy.
Adsorption of octanoic acid at the water/oil interface.
Chemical decontamination of Campylobacter jejuni on chicken skin and meat.
Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate.
Inhibitory effect of caprylic acid and mild heat on Cronobacter spp. (Enterobacter sakazakii) in reconstituted infant formula and determination of injury by flow cytometry.
Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
Prophylactic supplementation of caprylic acid in feed reduces Salmonella enteritidis colonization in commercial broiler chicks.
Destruction of Alicyclobacillus acidoterrestris spores in apple juice on stainless steel surfaces by chemical disinfectants.
Characterization of a rice bran oil structured lipid.
Purification and properties of ghrelin from the intestine of the goldfish, Carassius auratus.
The natural feed additive caprylic acid decreases Campylobacter jejuni colonization in market-aged broiler chickens.
Octanoic acid confers to royal jelly varroa-repellent properties.
The antimicrobial efficacy and structure activity relationship of novel carbohydrate fatty acid derivatives against Listeria spp. and food spoilage microorganisms.
Catalytic antibody degradation of ghrelin increases whole-body metabolic rate and reduces refeeding in fasting mice.
Esterification and hydrolytic activities of Candida rugosa lipase isoform 1 (LIP1) immobilized on celite 545, duolite A7, and sephadex G-25.
Influence of chronic undernutrition and leptin on GOAT mRNA levels in rat stomach mucosa.
A method for collecting breath samples from individual chickens for analysis of 13CO(2), H(2), and CH(4).
Long-term effects of lipase inhibition by orlistat on gastric emptying and orocecal transit time of a solid meal.
Therapeutic supplementation of caprylic acid in feed reduces Campylobacter jejuni colonization in broiler chicks.
Gastric emptying rate in subjects with experimentally shortened dental arches: a pilot study.
Gastric emptying in healthy newborns fed an intact protein formula, a partially and an extensively hydrolysed formula.
Identification of the acyltransferase that octanoylates ghrelin, an appetite-stimulating peptide hormone.
The vagal afferent pathway does not play a major role in the induction of satiety by intestinal fatty acid in rats.
Effect of peripheral obestatin on food intake and gastric emptying in ghrelin-knockout mice.
Possible role of fatty acids in milk as the regulator of the expression of cytosolic binding proteins for fatty acids and vitamin A through PPARalpha in developing rats.
Design and synthesis of a novel fluorescent reagent, 6-oxy-(ethylpiperazine)-9-(2'-methoxycarbonyl) fluorescein, for carboxylic acids and its application in food samples using high-performance liquid chromatography.
Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
Dietary structured lipids and phytosteryl esters: blood lipids and cardiovascular status in spontaneously hypertensive rats.
In vitro synthesis of curcuminoids by type III polyketide synthase from Oryza sativa.
Fatty acids in component of milk enhance the expression of the cAMP-response-element-binding-protein-binding protein (CBP)/p300 gene in developing rats.
Linker-based lecithin microemulsions for transdermal delivery of lidocaine.
Comparison of the volatile composition in thyme honeys from several origins in Greece.
Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products.
13C-acetic acid is more sensitive than 13C-octanoic acid for evaluating gastric emptying of liquid enteral nutrient formula by breath test in conscious rats.
Ghrelin interacts with human plasma lipoproteins.
The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations.
Liquid and solid gastric emptying in adults treated for Hirschsprung's disease during early childhood.
Frequent feeding delays the gastric emptying of a subsequent meal.
Altered gastrointestinal and metabolic function in the GPR39-obestatin receptor-knockout mouse.
Treatment of morbid obesity by intraparietogastric administration of botulinum toxin: a randomized, double-blind, controlled study.
Evaluation of inactivation methods for severe acute respiratory syndrome coronavirus in noncellular blood products.
Inactivation of escherichia coli O157:H7 in cattle drinking water by sodium caprylate.
The SPI1 gene, encoding a glycosylphosphatidylinositol-anchored cell wall protein, plays a prominent role in the development of yeast resistance to lipophilic weak-acid food preservatives.
Neuropeptide Y mediates ghrelin-induced feeding in the goldfish, Carassius auratus.
Ghrelin: a hormone regulating food intake and energy homeostasis.
Hepatic-portal oleic acid inhibits feeding more potently than hepatic-portal caprylic acid in rats.
Attenuated gastric distress but no benefit to performance with adaptation to octanoate-rich esterified oils in well-trained male cyclists.
Characteristics of structured lipid prepared by lipase-catalyzed acidolysis of roasted sesame oil and caprylic acid in a bench-scale continuous packed bed reactor.
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
Safety evaluation of a medium- and long-chain triacylglycerol oil produced from medium-chain triacylglycerols and edible vegetable oil.
Regulation of food intake by acyl and des-acyl ghrelins in the goldfish.
Inactivation of enterohemorrhagic Escherichia coli in rumen content- or feces-contaminated drinking water for cattle.
Comparative evaluation of the emulsifying properties of phosphatidylcholine after enzymatic acyl modification.
Biological, physiological, and pharmacological aspects of ghrelin.
Short- and medium-term reproducibility of gastric emptying of a solid meal determined by a low dose of 13C-octanoic acid and nondispersive isotope-selective infrared spectrometry.
Caprylic acid infusion acts in the liver to decrease food intake in rats.
Energy homeostasis and gastric emptying in ghrelin knockout mice.
Modeling of lipase-catalyzed acidolysis of sesame oil and caprylic Acid by response surface methodology: optimization of reaction conditions by considering both acyl incorporation and migration.
Antibacterial effect of monocaprylin on Escherichia coli O157:H7 in apple juice.
[Production of functional lipids by lipase-catalyzed acidolysis of lard in solvent free system].
An anti-inflammatory and antioxidant nutritional supplement for hypoalbuminemic hemodialysis patients: a pilot/feasibility study.
The effects of saturated fatty acids on Giardia duodenalis trophozoites in vitro.
Susceptibility of Clostridium perfringens to C-C fatty acids.
Exogenous administration of octanoic acid accelerates octanoylated ghrelin production in the proventriculus of neonatal chicks.
Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid.
Monitoring of monooctanoylphosphatidylcholine synthesis by enzymatic acidolysis between soybean phosphatidylcholine and caprylic acid by thin-layer chromatography with a flame ionization detector.
Transcriptome and proteome analysis identifies the pathways that increase hepatic lipid accumulation in zinc-deficient rats.
Inactivation of Enterobacter sakazakii in reconstituted infant formula by monocaprylin.
Aroma evaluation of an aquatic herb, Changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME.
Comparison of the carbon 13-labeled octanoic acid breath test and ultrasonography for assessment of gastric emptying of a semisolid meal in dogs.
Effects of mineral-water supplementation on gastric emptying of solids in patients with functional dyspepsia assessed with the 13C-octanoic-acid breath test.
Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water.
Medium-chain fatty acids decrease colonization and invasion through hilA suppression shortly after infection of chickens with Salmonella enterica serovar Enteritidis.
Delayed gastric emptying in the obese: an assessment using the non-invasive (13)C-octanoic acid breath test.
Comparison between cachaça and rum using pattern recognition methods.
In vitro inactivation of Escherichia coli O157:H7 in bovine rumen fluid by caprylic acid.
Analysis of the action of compounds that inhibit the germination of spores of Bacillus species.
Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts.
Effects of alpha-tocopherol, beta-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions.
Copper-catalyzed oxidation of a structured lipid-based emulsion containing alpha-tocopherol and citric acid: influence of pH and NaCl.
Influence of Fatty acids on foaming properties of cider.
Studies on purification of methamidophos monoclonal antibodies and comparative immunoactivity of purified antibodies.
Effects of oral stimulation with fats on the cephalic phase of pancreatic enzyme secretion in esophagostomized rats.
Development of gastric emptying in premature infants. Use of the (13)C-octanoic acid breath test.
Oxidative breakdown of octanoic acid is maintained in patients with cirrhosis despite advanced disease.
Plasma fatty acids and [13C]linoleic acid metabolism in preterm infants fed a formula with medium-chain triglycerides.
Ghrelin, an orexigenic signaling molecule from the gastrointestinal tract.
Metal-catalyzed oxidation of a structured lipid model emulsion.
The future of 13C-breath tests.
Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.
Mechanisms of gastro-oesophageal reflux in preterm and term infants with reflux disease.
Suppressive effect of saturated acyl L-ascorbate on the oxidation of linoleic acid encapsulated with maltodextrin or gum arabic by spray-drying.
Acute ingestion of a meal rich in n-3 polyunsaturated fatty acids results in rapid gastric emptying in humans.
Influence of octanoic acid addition to medium on some volatile compounds and PR-toxin biosynthesis by Penicillium roqueforti.
The antimicrobial properties of milkfat after partial hydrolysis by calf pregastric lipase.
Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions.
Distribution of medium-chain FA in different lipid classes after administration of specific structured TAG in rats.
Antioxidant and cyclooxygenase activities of fatty acids found in food.
Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin.
Influence of mastication on gastric emptying.
Regioisomers of octanoic acid-containing structured triacylglycerols analyzed by tandem mass spectrometry using ammonia negative ion chemical ionization.
Central administration of oleic acid inhibits glucose production and food intake.
Use of the 13C-octanoic acid breath test for assessment of solid-phase gastric emptying in dogs.
The effect of acute hyperglycaemia on appetite and food intake in Type 1 diabetes mellitus.
Jejunal or portal vein infusions of lipids increase hepatic vagal afferent activity.
Aroma-active components of nonfat dry milk.
Synthesis of structured lipids by transesterification of trilinolein catalyzed by Lipozyme IM60.
Gastric emptying of a solid-liquid meal measured with 13C octanoic acid breath test and real-time ultrasonography: a comparative study.
Nutritional effects of enzymatically modified soybean oil with caprylic acid versus physical mixture analogue in obese Zucker rats.
Application of atmospheric pressure chemical ionization liquid chromatography-mass spectrometry in identification of lymph triacylglycerols.
Influence of caloric intake on gastric emptying of solids assessed by 13C-octanoic acid breath test.
Effects of different medium-chain fatty acids on intestinal absorption of structured triacylglycerols.
Specificity of papaya lipase in esterification with respect to the chemical structure of substrates.
Review of the toxicologic properties of medium-chain triglycerides.
Synthesis of structured triacylglycerols by lipase-catalyzed acidolysis in a packed bed bioreactor.
Developmental toxicity assessment of C8 iso acid in CD rats: relevance to embryotoxic aliphatic carboxylic acids.
Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.
The nature of fatty acid modifies the equilibrium position in the esterification catalyzed by lipase.
[Studying of gastric emptying for solids and liquids by means of using stable isotopes].
Gastric emptying in formula-fed and breast-fed infants measured with the 13C-octanoic acid breath test.
Reproducibility of the 13C-octanoic acid breath test for assessment of gastric emptying in healthy preterm infants.
Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids.
Quantitative enzymatic production of 6-O-acylglucose esters
Genetic analysis of Drosophila sechellia specialization: oviposition behavior toward the major aliphatic acids of its host plant.
Gastric emptying rate of solids in patients with nonulcer dyspepsia.
Effects of low temperatures (9-33 degrees C) and pH (3.3-5.7) in the loss of Saccharomyces cerevisiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.
Influence of carbon chain length on the hepatic effects of perfluorinated fatty acids. A 19F- and 31P-NMR investigation.
Kinetic analysis of glutamate transport by the miniswine choroid plexus in vitro.
Unsaturated fatty acids regulate gene expression of cellular retinol-binding protein, type II in rat jejunum.
The recognition system of dietary fatty acids by the rat small intestinal cells.
[*C]octanoic acid breath test to measure gastric emptying rate of solids.
Conversion of octanoic acid into long-chain saturated fatty acids in premature infants fed a formula containing medium-chain triglycerides.
Mitochondrial formation of beta-oxopropyl metabolites from bladder carcinogenic omega-carboxyalkylnitrosamines.
Improvement of dietary protein utilisation in chicks by medium chain triglyceride.
A comparative toxicological investigation of perfluorocarboxylic acids in rats by fluorine-19 NMR spectroscopy.
Longer-term regulation of pyruvate dehydrogenase kinase in cultured rat cardiac myocytes.
Beta-oxidation of medium chain (C8-C14) fatty acids studied in isolated liver cells.
Medium-chain triglyceride feeding over the long term: the metabolic fate of [14C]octanoate and [14C]oleate in isolated rat hepatocytes.
The level of dietary protein and carbohydrate has a different effect on intestinal uptake of hexoses and lipids in rabbits with an ileal resection than in those with an intact intestinal tract.
Toxicity and kinetics of perfluoro-octanoic acid in the Wistar rat.
Aversion of the cat to dietary medium-chain triglycerides and caprylic acid.
Targeted selection experiments and enzyme polymorphism: negative evidence for octanoate selection at the G6PD locus in Drosophila melanogaster.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C06423
HMDB (The Human Metabolome Database):HMDB00482
FooDB:FDB003336
YMDB (Yeast Metabolome Database):YMDB00676
Export Tariff Code:2915.90.1800
FDA Listing of Food Additive Status:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•grades: technical, 99%, fcc. •65 disinfecting heavy duty acid bathroom cleaner: active ingredient 3.05% octanoic acid •kx-6176: active ingredients 7.52% hydrogen peroxide, 0.940% octaneperoxoic acid, 2.72% octanoic acid •kx-6178: active ingredients 7.52% hydrogen peroxide, 1.00% octaneperoxoic acid, 2.85% octanoic acid •mandate: active ingredients 20.0% citric acid, 23.8% phosphoric acid, 6.00% octanoic acid, 2.00% capric acid •quantum tb disinfectant: active ingredient 0.138% octanoic acid •stbx-013: active ingredients 6.90% hydrogen peroxide, 4.40% peroxyacetic acid, 3.30% octanoic acid •vortexx: active ingredients 6.90% hydrogen peroxide, 4.40% peroxyacetic acid, 3.30% octanoic acid •a typical technical grade contains 95% c8, 4% c10, and 1% c12. •prifrac 2910 is a mixture of 54% caprylic acid and 44.5% capric (decanoic) acid.

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 144.21391296387
Specific gravity @ 25 °C
Pounds per Gallon 7.431 to 7.672
Melting Point 16 to 17°C @ 760 mm Hg
Boiling Point 237 to 239°C @ 760 mm Hg
Vapor Pressure 0.022 mmHg @ 25 °C
Vapor Density 4.9
Flash Point TCC Value 110 °C TCC
logP (o/w) 3.05
Shelf life 24 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
water, 789 mg/L @ 30 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Fatty
fatty, waxy, rancid, oily, vegetable, cheesy
Odor strength medium
Substantivity > 336 hour(s) at 100.00 %
Luebke, William tgsc, (1988) At 100.00 %. fatty waxy rancid oily vegetable cheesy
Flavor Type: Soapy
rancid, soapy, cheesy, fatty, brandy
Luebke, William tgsc, (1988) Rancid soapy cheesy fatty brandy
Cheese, milk, and other dairy type flavors, ripe fruit. Acidic, cheese, fruity notes
General comment Soapy, cheesy, fatty, brandy-like aftertaste

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 34 - Causes burns.
R 36/38 - Irritating to skin and eyes.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 10080 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

intravenous-mouse LD50 600 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 19, Pg. 237, 1981.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for octanoic acid usage levels up to:
1.0000 % in the fragrance concentrate.
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 0.0100018.00000
beverages(nonalcoholic): 3.000003.00000
beverages(alcoholic): 5.0000010.00000
breakfast cereal: 1.0000010.00000
cheese: 1.0000010.00000
chewing gum: 15.0000030.00000
condiments / relishes: 12.0000012.00000
confectionery froastings: 1.0000010.00000
egg products: 1.0000010.00000
fats / oils: 1.0000010.00000
fish products: 1.0000010.00000
frozen dairy: 2.0000010.00000
fruit ices: 2.0000010.00000
gelatins / puddings: 1.0000010.00000
granulated sugar: 1.0000010.00000
gravies: 1.0000010.00000
hard candy: 13.0000013.00000
imitation dairy: 1.0000010.00000
instant coffee / tea: --
jams / jellies: 1.0000010.00000
meat products: 1.0000010.00000
milk products: 1.0000010.00000
nut products: --
other grains: 1.0000010.00000
poultry: 2.0000020.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 50.00000500.00000
snack foods: 1.0000010.00000
soft candy: 13.0000013.00000
soups: 1.0000010.00000
sugar substitutes: 1.0000010.00000
sweet sauces: 1.0000010.00000

Safety references

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 61 (FGE.61): Consideration of aliphatic acyclic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and an orthoester of formic acid evaluated by EFSA in FGE.03 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Flavouring Group Evaluation 61, Revision 1 (FGE.61Rev1): Consideration of aliphatic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes and one orthoester of formic acid evaluated
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

Re-evaluation of fatty acids (E 570) as a food additive
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):124-07-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :379
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:1
octanoic acid
Chemidplus:0000124072
EPA/NOAA CAMEO:hazardous materials
RTECS:RH0175000 for cas# 124-07-2