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W236403

Sigma-Aldrich

癸酸

≥99.5%, FCC, FG

同義詞:

C10:0, NSC 5025, 癸酸, 羊蜡酸

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About This Item

線性公式:
CH3(CH2)8COOH
CAS號碼:
334-48-5
分子量：:
172.26
FEMA號碼:
2364
Beilstein:
1754556
EC號碼:
206-376-4
歐洲委員會號碼:
11
MDL號碼:
MFCD00004441
分類程式碼代碼:
12164502
PubChem物質ID:
24901019
Flavis號碼:
8.011
NACRES:
NA.21

生物源

palm oil

品質等級

400

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

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

蒸汽壓力

15 mmHg ( 160 °C)

化驗

≥99.5%

bp

268-270 °C (lit.)

mp

27-32 °C (lit.)

密度

0.893 g/mL at 25 °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

fatty; citrus; rancid; sour

SMILES 字串

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 密鑰

GHVNFZFCNZKVNT-UHFFFAOYSA-N

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相關類別

一般說明

癸酸是一种中链脂肪酸，是苹果酒 、脱脂奶粉 和帕尔马干酪中的挥发性风味/香气成分之一。

應用


  • 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).

象形圖

Exclamation mark
GHS07

訊號詞

Warning

危險聲明

H315,H319,H412

危險分類

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

儲存類別代碼

11 - Combustible Solids

水污染物質分類（WGK）

WGK 1

閃點（°F）

296.6 °F - closed cup

閃點（°C）

147 °C - closed cup

個人防護裝備

dust mask type N95 (US), Eyeshields, Gloves

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分析證明 (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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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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