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W303801

Sigma-Aldrich

Sucrose octaacetate

≥97%, FG

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Synonym(s):
D-(+)-Sucrose octaacetate, Sucrose octaacetate
Empirical Formula (Hill Notation):
C28H38O19
CAS Number:
Molecular Weight:
678.59
FEMA Number:
3038
Beilstein/REAXYS Number:
79290
EC Number:
Council of Europe no.:
4219
MDL number:
PubChem Substance ID:
Flavis number:
16.081
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
FDA 21 CFR 175.105

assay

≥97%

optical activity

[α]20/D +59°, c = 2.5 in ethanol

bp

260 °C (lit.)

mp

82-85 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

odorless

SMILES string

CC(=O)OC[C@H]1O[C@H](O[C@]2(COC(C)=O)O[C@H](COC(C)=O)[C@@H](OC(C)=O)[C@@H]2OC(C)=O)[C@H](OC(C)=O)[C@@H](OC(C)=O)[C@@H]1OC(C)=O

InChI

1S/C28H38O19/c1-12(29)37-9-20-22(40-15(4)32)24(42-17(6)34)25(43-18(7)35)27(45-20)47-28(11-39-14(3)31)26(44-19(8)36)23(41-16(5)33)21(46-28)10-38-13(2)30/h20-27H,9-11H2,1-8H3/t20-,21-,22-,23-,24+,25-,26+,27-,28+/m1/s1

InChI key

ZIJKGAXBCRWEOL-SAXBRCJISA-N

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This Item
252603101575PHR1342
Sucrose octaacetate ≥97%, FG

W303801

Sucrose octaacetate

D-(+)-Sucrose octaacetate 98%

252603

D-(+)-Sucrose octaacetate

α-D-Cellobiose octaacetate 98%

101575

α-D-Cellobiose octaacetate

Sucralose Pharmaceutical Secondary Standard; Certified Reference Material

PHR1342

Sucralose

organoleptic

odorless

organoleptic

-

organoleptic

-

organoleptic

-

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

-

food allergen

-

food allergen

-

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

documentation

-

assay

≥97%

assay

98%

assay

98%

assay

-

General description

Sucrose octaacetate is an acetylated analog of sucrose and a food-safe classical bitterant commonly used in food and dairy products.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


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Odor-cued bitter taste avoidance
Coppola DM and Slotnick B
Chemical Senses, 43(4), 239-247 (2018)
Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences
Harwood ML, et al.
Journal of Dairy Science, 96(8), 4938-4944 (2013)
A I Spielman et al.
The American journal of physiology, 270(3 Pt 1), C926-C931 (1996-03-01)
The tasting of bitter compounds may have evolved as a protective mechanism against ingestion of potentially harmful substances. We have identified second messengers involved in bitter taste and show here for the first time that they are rapid and transient.
A Sclafani et al.
The American journal of physiology, 270(6 Pt 2), R1197-R1202 (1996-06-01)
Rats offered a carbohydrate solution (sugar or polysaccharide) in addition to chow typically overeat and gain excessive weight. The present study sought to determine if the palatable taste of these solutions contributes to the overeating response. Adult female rats were
N K Dess
Physiology & behavior, 69(3), 247-257 (2000-06-28)
Rats selectively bred for relatively high (HiS) and relatively low (LoS) saccharin intake were offered sweet (sucrose), bitter (quinine, sucrose octaacetate), salty (sodium chloride), starchy (Polycose((R))), and sour (citric acid) solutions at several concentrations; sucrose/quinine, and sucrose/citric acid mixtures were

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