4230-97-1 Usage
Description
ALLYL CAPRYLATE, also known as allyl octanoate, is a synthetic flavoring agent characterized by its colorless to light yellow liquid appearance and a fruity odor. It possesses a pineapple, banana, fatty, and fruity taste with an oily-winy undernote. ALLYL CAPRYLATE is alkali and mineral acid unstable, necessitating storage in glass, tin, or resin-lined containers.
Uses
Used in Flavor Industry:
ALLYL CAPRYLATE is used as a flavoring agent for imparting a fruity note to various products. It is particularly effective in enhancing the taste of dessert gels, puddings, beverages, and candy, with a recommended usage level of 3–25 ppm.
Used in Food and Beverage Industry:
ALLYL CAPRYLATE is used as a flavor enhancer for adding a tropical, pineapple-like taste to the products. Its taste threshold values at 10 ppm contribute to a fatty, fruity, and pineapple tropical-like taste profile, making it suitable for a wide range of applications in the food and beverage sector.
Preparation
By esterification of caprylic acid with allyl alcohol in benzene in the presence of naphthalene-β-sulfonic acid.
Safety Profile
Moderately toxic by ingestion. A skin irritant. See also ALLYL COMPOUNDS and ESTERS. When heated to decomposition it emits acrid smoke and irritating fumes.
Check Digit Verification of cas no
The CAS Registry Mumber 4230-97-1 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 4,2,3 and 0 respectively; the second part has 2 digits, 9 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 4230-97:
(6*4)+(5*2)+(4*3)+(3*0)+(2*9)+(1*7)=71
71 % 10 = 1
So 4230-97-1 is a valid CAS Registry Number.
InChI:InChI=1/C11H20O2/c1-3-5-6-7-8-9-11(12)13-10-4-2/h4H,2-3,5-10H2,1H3
4230-97-1Relevant articles and documents
In situ synthesis of 2-allyloxy-1-methylpyridinium triflate for the allylation of carboxylic acids
Strayer, Timothy A.,Culy, Caleb C.,Bunner, Matthew H.,Frank, Amie R.,Albiniak, Philip A.
supporting information, p. 6807 - 6809 (2016/01/26)
2-Allyloxypyridinium triflate is formed in situ by treating a mixture of 2-allyloxypyridine, a carboxylic acid, and toluene with methyl triflate. Subsequent warming of the reaction mixture in the presence of potassium carbonate leads to efficient formation of allyl esters in good to excellent yields.
Enzymatic removal of carboxyl protecting groups. III. Fast removal of allyl and chloroethyl esters by Bacillus subtilis esterase (BS2)
Fotakopoulou, Irene,Barbayianni, Efrosini,Constantinou-Kokotou, Violetta,Bornscheuer, Uwe T.,Kokotos, George
, p. 782 - 786 (2007/10/03)
(Chemical Equation Presented) An esterase from Bacillus subtilis (BS2) allows the fast and selective removal of allyl, 2-chloroethyl, and 2,2,2-chloroethyl esters under mild conditions in high yields. In addition, BS2 easily hydrolyzes phenacyl esters, while the hydrolysis of sterically hindered diphenylmethyl esters is slow, requiring longer reaction time and higher enzyme/substrate ratio.
