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U0250

Sigma-Aldrich

Methyl undecanoate

≥98.0% (GC)

Synonym(s):

Undecanoic acid methyl ester

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About This Item

Linear Formula:
CH3(CH2)9CO2CH3
CAS Number:
1731-86-8
Molecular Weight:
200.32
Beilstein:
1762129
EC Number:
217-053-2
MDL number:
MFCD00008957
UNSPSC Code:
12352211
PubChem Substance ID:
24900615
NACRES:
NA.25

Quality Level

200

Assay

≥98.0% (GC)

form

liquid

refractive index

n20/D 1.429 (lit.)

density

0.872 g/mL at 25 °C (lit.)

functional group

ester

lipid type

saturated FAs

shipped in

ambient

storage temp.

−20°C

SMILES string

CCCCCCCCCCC(=O)OC

InChI

1S/C12H24O2/c1-3-4-5-6-7-8-9-10-11-12(13)14-2/h3-11H2,1-2H3

InChI key

XPQPWPZFBULGKT-UHFFFAOYSA-N

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Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H318

Precautionary Statements

P280 - P305 + P351 + P338 + P310

Hazard Classifications

Eye Dam. 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

228.2 °F - closed cup

Flash Point(C)

109.0 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Jana Orsavova et al.
International journal of molecular sciences, 16(6), 12871-12890 (2015-06-10)
Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using

Protocols

GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

Protocol for GC Analysis of Bacterial Acid Methyl Esters (BAMEs) on Equity®-1

GC Analysis of a Grain Fatty Acid Methyl Ester (FAME) Mix on SP™-2560

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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.

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

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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