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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:
334-48-5
Peso molecular:
172.26
FEMA Number:
2364
Beilstein/REAXYS Number:
1754556
EC Number:
206-376-4
Council of Europe no.:
11
MDL number:
MFCD00004441
UNSPSC Code:
12164502
PubChem Substance ID:
24901019
Flavis number:
8.011
NACRES:
NA.21

biological source

palm oil

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

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

vapor pressure

15 mmHg ( 160 °C)

assay

≥99.5%

bp

268-270 °C (lit.)

mp

27-32 °C (lit.)

density

0.893 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fatty; citrus; rancid; sour

SMILES string

CCCCCCCCCC(O)=O

InChI

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

InChI key

GHVNFZFCNZKVNT-UHFFFAOYSA-N

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General description

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.

Application


  • 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).

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

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

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

296.6 °F - closed cup

flash_point_c

147 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificados de análisis (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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