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W505501

Sigma-Aldrich

Methyl decanoate

≥99%, FG

Synonym(s):

Capric acid methyl ester, Decanoic acid methyl ester, Methyl caprate

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About This Item

Linear Formula:
CH3(CH2)8COOCH3
CAS Number:
110-42-9
Molecular Weight:
186.29
Beilstein/REAXYS Number:
1759170
EC Number:
203-766-6
Council of Europe no.:
2304
MDL number:
MFCD00009580
UNSPSC Code:
12164502
PubChem Substance ID:
24902024
Flavis number:
9.251
NACRES:
NA.21

biological source

synthetic

grade

FG
Fragrance grade
Halal

agency

follows IFRA guidelines

reg. compliance

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

assay

≥99%

refractive index

n20/D 1.425 (lit.)

bp

108 °C/10 mmHg
224 °C (lit.)

mp

−14-−11 °C (lit.)

density

0.871 g/mL at 20 °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

oily; fruity; wine-like

SMILES string

CCCCCCCCCC(=O)OC

InChI

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

InChI key

YRHYCMZPEVDGFQ-UHFFFAOYSA-N

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General description

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

pictograms

Environment
GHS09

signalword

Warning

hcodes

H410

Hazard Classifications

Aquatic Acute 1 - Aquatic Chronic 2

Storage Class

10 - Combustible liquids

wgk_germany

WGK 1

flash_point_f

230.9 °F - Pensky-Martens closed cup

flash_point_c

110.5 °C - Pensky-Martens closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificates of Analysis (COA)

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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
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