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W236403

Sigma-Aldrich

Decanoic acid

≥99.5%, FCC, FG

Sinonimo/i:

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

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About This Item

Formula condensata:
CH3(CH2)8COOH
Numero CAS:
334-48-5
Peso molecolare:
172.26
Numero FEMA:
2364
Beilstein:
1754556
Numero CE:
206-376-4
N° CoE:
11
Numero MDL:
MFCD00004441
Codice UNSPSC:
12164502
ID PubChem:
24901019
Numero Flavis:
8.011
NACRES:
NA.21

Origine biologica

palm oil

Livello qualitativo

400

Grado

FG
Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

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

Tensione di vapore

15 mmHg ( 160 °C)

Saggio

≥99.5%

P. ebollizione

268-270 °C (lit.)

Punto di fusione

27-32 °C (lit.)

Densità

0.893 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

fatty; citrus; rancid; sour

Stringa SMILE

CCCCCCCCCC(O)=O

InChI

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

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Categorie correlate

Descrizione generale

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.

Applicazioni


  • 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).

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H315,H319,H412

Classi di pericolo

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

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

296.6 °F - closed cup

Punto d’infiammabilità (°C)

147 °C - closed cup

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Gloves

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Certificati d'analisi (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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Protocolli

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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