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| IUPAC Name: | 2-ethylhexanoic acid |
| Description: | 2-Ethylhexanoic Acid is used in biological studies as flavor precursor extraction from different grape varieties and its effect on wine aroma during alcohol fermentation |
| Molecular Weight: | 144.21 |
| Molecular Formula: | C8H16O2 |
| Canonical SMILES: | CCCCC(CC)C(=O)O |
| InChI: | InChI=1S/C8H16O2/c1-3-5-6-7(4-2)8(9)10/h7H,3-6H2,1-2H3,(H,9,10) |
| InChI Key: | OBETXYAYXDNJHR-UHFFFAOYSA-N |
| Boiling Point: | 442 °F at 760 mmHg |
| Melting Point: | -117 °F |
| Flash Point: | 260 °F |
| Density: | 0.903 |
| Solubility: | Chloroform, Ethyl Acetate (Slightly) |
| Appearance: | Colourless Oil |
| Storage: | 4°C |
| References: | Loscos, N., et al. J. Agric. Food Chem., 55, 6674 (2007). |
| Refractive Index: | 1.4241 at 20 °C/D |
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