Methyl heptanoateMethyl heptanoate
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Methyl heptanoate

C7:0 Methyl ester

This fatty acid methyl ester is ideal as a standard and for biological systems. Heptanoic acid is an odd-numbered mediumchain fatty acid that occurs only in small amounts in most biological systems and is therefore ideal as an internal standard. Being a medium-chain fatty acid it can enter easily into cells across the cell membrane and is therefore often found esterified to synthetic drugs.1 Although heptanoic acid itself contributes to the rancid smell of cooking oils2 some esters of heptanoic acid have been used in fragrances and artificial flavors.3 Genetic disorders of the mitochondria long-chain fatty acid betaoxidation pathway can result in the accumulation of toxic long-chain fatty acid oxidation products; Medium-chain fatty acid triglycerides containing both even and odd-numbered fatty acids have been shown to be able to decrease the build-up of these long-chain fatty acid oxidation products.4
Cat# Size Price Qty Buy
1197 1 gram £89.06

Additional Information

Property Value or Rating
Product Size 1 gram
Manufacturer Matreya, LLC
Empirical Formula C8H16O2
CAS# 106-73-0
Formula Weight 144
Solvent none
Source natural
Purity 99%
Analytical Methods TLC, GC
Natural Source plant
Solubility chloroform, ethanol, ethyl ether
Physical Appearance liquid
Storage room temperature
Dry Ice No
Hazardous No
References

1. L. Grislain et al. “Metabolism of amineptine in rat, dog and man” Eur J Drug Metab Pharmacokinet., vol. 15 pp. 339-345, 1990 
2. R. Aparicio et al. “Detection of Rancid Defect in Virgin Olive Oil by the Electronic Nose” J. Agric. Food Chem, vol. 48 pp. 853-860, 2000 
3. George A. Burdock, Giovanni Fenaroli (Prof. Dr.), Flavor ingredients, CRC Press, 2004 
4. P. Jones, Y. Butt, and M. Bennett “Effects of odd-numbered medium-chain fatty acids on the accumulation of long-chain 3-hydroxy-fatty acids in longchain L-3-hydroxyacyl CoA dehydrogenase and mitochondrial trifunctional protein deficient skin fibroblasts” Mol Genet Metab., vol. 81 pp96-99, 2004

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