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W236403

Sigma-Aldrich

Decanoic acid

≥99.5%, FCC, FG

Sinônimo(s):

1-Nonanecarboxylic acid, Acid C10, C10:0, Capric acid, NSC 5025

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About This Item

Fórmula linear:
CH3(CH2)8COOH
Número CAS:
334-48-5
Peso molecular:
172.26
Número FEMA:
2364
Beilstein:
1754556
Número CE:
206-376-4
Conselho da Europa nº:
11
Número MDL:
MFCD00004441
Código UNSPSC:
12164502
ID de substância PubChem:
24901019
Número de Flavis:
8.011
NACRES:
NA.21

fonte biológica

palm oil

Nível de qualidade

400

grau

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

conformidade reg.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.210

pressão de vapor

15 mmHg ( 160 °C)

Ensaio

≥99.5%

p.e.

268-270 °C (lit.)

pf

27-32 °C (lit.)

densidade

0.893 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

Organoléptico

fatty; citrus; rancid; sour

cadeia de caracteres SMILES

CCCCCCCCCC(O)=O

InChI

1S/C10H20O2/c1-2-3-4-5-6-7-8-9-10(11)12/h2-9H2,1H3,(H,11,12)

chave InChI

GHVNFZFCNZKVNT-UHFFFAOYSA-N

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Descrição geral

Decanoic acid, a medium-chain fatty acid, is one of the volatile flavor/aroma constituents that has been identified in apple wine, stored nonfat dry milk and parmesan cheese.

Aplicação


  • Chemical Characterization of Terpene-Based Hydrophobic Eutectic Solvents and Their Application for Pb(II) Complexation during Solvent Extraction Procedure.: This paper discusses the use of Decanoic acid in novel eutectic solvents for heavy metal extraction, presenting a green chemistry approach to environmental cleanup and recovery of valuable metals (Suljkanović et al., 2024).

Pictogramas

Exclamation mark
GHS07

Palavra indicadora

Warning

Frases de perigo

H315,H319,H412

Classificações de perigo

Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

296.6 °F - closed cup

Ponto de fulgor (°C)

147 °C - closed cup

Equipamento de proteção individual

dust mask type N95 (US), Eyeshields, Gloves

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Certificados de análise (COA)

Lot/Batch Number
SHBN2901
SHBM8614
SHBL9402
SHBM1120
MKCJ6277

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Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid?Phase Microextraction
Wang L, et al.
Journal of the Institute of Brewing, 110(1), 57-65 (2004)
Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese
Lee JH, et al.
Journal of Agricultural and Food Chemistry, 51(5), 1136-1140 (2003)
Yonca Karagül-Yüceer et al.
Journal of agricultural and food chemistry, 50(2), 305-312 (2002-01-10)
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM
F Van Immerseel et al.
Applied and environmental microbiology, 70(6), 3582-3587 (2004-06-09)
The most common source of Salmonella infections in humans is food of poultry origin. Salmonella enterica serovar Enteritidis has a particular affinity for the contamination of the egg supply. In this study, the medium-chain fatty acids (MCFA), caproic, caprylic, and
T M Lima et al.
Toxicology in vitro : an international journal published in association with BIBRA, 16(6), 741-747 (2002-11-09)
The fatty acids have an important role in the control of leukocyte metabolism and function. Higher concentrations of certain fatty acids, particularly polyunsaturated fatty acids (PUFAs) and volatile fatty acids, can cause cell death via apoptosis or, when concentrations are
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Protocolos

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

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