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W248703

Sigma-Aldrich

Formic acid

≥95%, FCC, FG

Synonym(s):

Acide formique, Ameisensaeure, Aminic acid, Formisoton, Formylic acid, Methanoic acid, Sybest

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About This Item

Linear Formula:
HCOOH
CAS Number:
Molecular Weight:
46.03
FEMA Number:
2487
Beilstein/REAXYS Number:
1209246
EC Number:
Council of Europe no.:
1
MDL number:
UNSPSC Code:
12352106
PubChem Substance ID:
Flavis number:
8.001
NACRES:
NA.21

organoleptic:
pungent; vinegar
grade:
FG
Halal
Kosher
biological source:
synthetic
agency:
meets purity specifications of JECFA
food allergen:
no known allergens

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

vapor density

1.6 (vs air)

vapor pressure

44.8 mmHg ( 20 °C)

assay

≥95%

form

liquid

autoignition temp.

1004 °F

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General description

Formic acid is one of the main volatile flavor compounds in black tea.[1] It is also one of the main odor-active compounds in acid-hydrolyzed soy sauce.[2]

Application


  • Quantitative Analysis of Residual Butylated Hydroxytoluene and Butylated Hydroxyanisole in Salmo Salar, Milk, and Butter by Liquid Chromatography-Tandem Mass Spectrometry.: In this study, formic acid is used in the preparation of samples for liquid chromatography-tandem mass spectrometry analysis. The research focuses on the detection and quantification of antioxidant residues in food products, contributing to food safety and quality control protocols (Galal et al., 2024).

signalword

Danger

Hazard Classifications

Acute Tox. 3 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1A

supp_hazards

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

121.1 °F - closed cup

flash_point_c

49.5 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter


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Volatile flavor of black tea: Part I. Formation of volatile components during black tea manufacture.
Saij? R & Kuwabara Y.
Agricultural and Biological Chemistry, 31(4), 389-396 (1967)
Volatile Compounds in Fermented and Acid?hydrolyzed Soy Sauces.
Lee SM, et al.
Journal of Food Science, 71(3) (2006)
Yoann Rombouts et al.
Annals of the rheumatic diseases, 74(1), 234-241 (2013-10-10)
To determine whether anticitrullinated protein antibodies (ACPA) exhibit specific changes in Fc glycosylation prior to the onset of arthritis. Serum samples of patients with ACPA-positive arthralgia (n=183) were collected at baseline and at various time points of follow-up. 105 patients
J Liesivuori et al.
Pharmacology & toxicology, 69(3), 157-163 (1991-09-01)
Metabolism of methanol, methyl ethers, esters and amides give rise to formic acid. This acid is an inhibitor of the mitochondrial cytochrome oxidase causing histotoxic hypoxia. Formic acid is a weaker inhibitor than cyanide and hydrosulphide anions. The body burden
Tasqiah Julianti et al.
Journal of ethnopharmacology, 155(1), 426-434 (2014-06-04)
Leaf decoctions of Carica papaya have been traditionally used in some parts of Indonesia to treat and prevent malaria. Leaf extracts and fraction have been previously shown to possess antiplasmodial activity in vitro and in vivo. Antiplasmodial activity of extracts

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