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Merck

W505501

Sigma-Aldrich

癸酸甲酯

≥99%, FG

别名:

甲基癸酸酯, 癸酸甲酯, 羊蜡酸甲酯

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About This Item

线性分子式:
CH3(CH2)8COOCH3
CAS号:
分子量:
186.29
Beilstein:
1759170
EC號碼:
歐洲委員會號碼:
2304
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.251
NACRES:
NA.21
感官的:
oily; fruity; wine-like
等級:
FG
Fragrance grade
Halal
生物源:
synthetic
agency:
follows IFRA guidelines
食物過敏原:
no known allergens

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110

化驗

≥99%

折射率

n20/D 1.425 (lit.)

bp

108 °C/10 mmHg
224 °C (lit.)

mp

−14-−11 °C (lit.)

密度

0.871 g/mL at 20 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

oily; fruity; wine-like

SMILES 字串

CCCCCCCCCC(=O)OC

InChI

1S/C11H22O2/c1-3-4-5-6-7-8-9-10-11(12)13-2/h3-10H2,1-2H3

InChI 密鑰

YRHYCMZPEVDGFQ-UHFFFAOYSA-N

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一般說明

Methyl decanoate is reported to occur in parmesan cheese, sparkling wine and banana.

象形圖

Environment

訊號詞

Warning

危險聲明

防範說明

危險分類

Aquatic Acute 1 - Aquatic Chronic 2

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

230.9 °F - Pensky-Martens closed cup

閃點(°C)

110.5 °C - Pensky-Martens closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


从最新的版本中选择一种:

分析证书(COA)

Lot/Batch Number

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访问文档库

Study of the volatile fraction of Parmesan cheese
Barbieri G, et al.
Journal of Agricultural and Food Chemistry, 42(5), 1170-1176 (1994)
Hanneke Brust et al.
Journal of chromatography. A, 1374, 224-230 (2014-12-10)
In this work, a reliable and robust vacuum-outlet gas chromatography-mass spectrometry (GC-MS) method is introduced for the identification and quantification of impurities in trinitrotoluene (TNT). Vacuum-outlet GC-MS allows for short analysis times; the analysis of impurities in TNT was performed
Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography?mass spectrometry (GC?MS) analysis.
Bosch-Fuste J, et al.
Food Chemistry, 105(1), 428-435 (2007)
Biogenesis of banana volatiles.
Tressl R & Drawert F.
Journal of Agricultural and Food Chemistry, 21(4), 560-565 (1973)
Oier Aizpurua-Olaizola et al.
Journal of food science, 80(1), E101-E107 (2014-12-05)
In this study, supercritical fluid extraction has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes (2 different vitis vinifera grapes). To this aim, in a 1st step just fatty acids were extracted and

商品

Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid

Separation of Methyl oleate; Caprylic acid; Heptanoic acid; Methyl decanoate; Methyl dodecanoate; Myristic acid; Methyl palmitate; Methyl palmitoleate; Methyl stearate; Methyl linoleate; Methyl linolenate; Acetic acid; Arachidic acid; Behenic acid; Propionic acid; Isobutyric acid; Valeric acid; Isovaleric acid; Isocaproic acid; Butyric acid

实验方案

HPLC Analysis of Fatty Acid Methyl Esters (FAMES) on SUPELCOSIL™ LC-18

GC Analysis of a 37-Component FAME Mix on Omegawax® (15 m x 0.10 mm I.D., 0.10 μm), Fast GC Analysis

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