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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

boiling point
Type of information:
experimental study
Adequacy of study:
weight of evidence
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data
Principles of method if other than guideline:
No data available
GLP compliance:
not specified
Type of method:
other: no data
Key result
Boiling pt.:
223 °C
Atm. press.:
760 mm Hg
Executive summary:

The boiling point for heptanoic acid reported in 3 handbooks (Perfume and flavors chemicals, Fenaroli's Handbook of Flavor Ingredients and Handbook of Chemistry and Physics) is 223°C at 760 mmHg.

Description of key information

No experimental data is available for the boiling point of heptanoic acid. 
The available literature sources all report a boiling point of heptanoic acid of 223°C at normal pressure (760 mm Hg).
This information is therefore considered relevant and used as a weight of evidence approach.

Key value for chemical safety assessment

Boiling point at 101 325 Pa:
223 °C

Additional information

No experimental data is available for the boiling point of heptanoic acid. As the three data coming from the literature are the same (223°C at normal pressure), it is assumed to use this data for the boiling point (weight of evidence approach).