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Merck

W236403

Sigma-Aldrich

Decanoic acid

≥99.5%, FCC, FG

Sinónimos:

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

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About This Item

Fórmula lineal:
CH3(CH2)8COOH
Número de CAS:
Peso molecular:
172.26
Número de FEMA:
2364
Beilstein:
1754556
Número CE:
nº del Consejo Europeo:
11
Número MDL:
Código UNSPSC:
12164502
ID de la sustancia en PubChem:
Número Flavis:
8.011
NACRES:
NA.21

origen biológico

palm oil

Nivel de calidad

grado

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

cumplimiento norm.

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

presión de vapor

15 mmHg ( 160 °C)

Análisis

≥99.5%

bp

268-270 °C (lit.)

mp

27-32 °C (lit.)

densidad

0.893 g/mL at 25 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

alérgeno de la fragancia

no known allergens

Organoléptico

fatty; citrus; rancid; sour

cadena 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)

Clave InChI

GHVNFZFCNZKVNT-UHFFFAOYSA-N

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Descripción general

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.

Aplicación


  • 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

Palabra de señalización

Warning

Frases de peligro

Clasificaciones de peligro

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

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

296.6 °F - closed cup

Punto de inflamabilidad (°C)

147 °C - closed cup

Equipo de protección personal

dust mask type N95 (US), Eyeshields, Gloves


Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Visite la Librería de documentos

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

Protocolos

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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