da Silva, Aline Priscilla Gomes et al. published their research in Food Chemistry in 2019 | CAS: 112-14-1

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: Octyl acetate

Chemical composition, nutritional value and bioactive compounds in six uvaia accessions was written by da Silva, Aline Priscilla Gomes;Spricigo, Poliana Cristina;Purgatto, Eduardo;Alencar, Severino Matias de;Sartori, Sergio Fernando;Jacomino, Angelo Pedro. And the article was included in Food Chemistry in 2019.Name: Octyl acetate The following contents are mentioned in the article:

This study analyzed six uvaia (Eugenia pyriformis Cambess) accessions (‘Comum’, ‘Rugosa’, ‘Doce de Patos de Minas’, ‘Pera’, ‘Rugosa Doce’ and ‘Dura’) with respect to chem. composition, nutritional value, bioactive compounds and antioxidant capacity. The ‘Rugosa Doce’ and ‘Doce de Patos de Minas’ accessions were sweeter (20.18 g 100 g-1 and 18.88 g 100 g-1, resp.), while the ‘Rugosa’ and ‘Pera’ accessions were less acid (0.28 g 100 g-1 and 0.33 g 100 g-1, resp.). Terpenes were the major volatile compounds (46.75%) identified by SPME-GC/MS. The ‘Rugosa’ accession contained high levels of fibers (43.81 g 100 g-1) and minerals (2235.10 mg 100 g-1). The ‘Rugosa Doce’ and ‘Rugosa’ accessions were distinguished by total flavonoids and phenolic compounds ‘Rugosa Doce’ and ‘Rugosa’ may potentially serve as a raw material for food, while ‘Doce de Patos de Minas’ and ‘Pera’ can be used for cosmetic and pharmaceutical industries purposes. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Name: Octyl acetate).

Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Name: Octyl acetate

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics