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W236403

Sigma-Aldrich

Decanoic acid

≥99.5%, FCC, FG

Synonym(s):
Acid C10, C10:0, Capric acid, 1-Nonanecarboxylic acid, NSC 5025
Linear Formula:
CH3(CH2)8COOH
CAS Number:
Molecular Weight:
172.26
FEMA Number:
2364
Beilstein:
1754556
EC Number:
Council of Europe no.:
11
MDL number:
PubChem Substance ID:
Flavis number:
8.011
NACRES:
NA.21

Quality Level

biological source

palm oil

grade

FG
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.)

Documentation

see Safety & Documentation for available documents

Organoleptic

fatty; citrus; rancid; sour

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

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.

Packaging

5, 10, 25 kg in poly drum
1 kg in poly bottle

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

296.6 °F - closed cup

Flash Point(C)

147 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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)
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)
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
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
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

Protocols

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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