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Merck

148970

Ethyl decanoate

ReagentPlus®, ≥99%

Synonym(s):

Capric acid ethyl ester, Ethyl caprate

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$79.30

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$158.00

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About This Item

Linear Formula:
CH3(CH2)8COOC2H5
CAS Number:
110-38-3
Molecular Weight:
200.32
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
24848927
EC Number:
203-761-9
Beilstein/REAXYS Number:
1762128
MDL number:
MFCD00009581

Key Documents

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Product Name

Ethyl decanoate, ReagentPlus®, ≥99%

InChI key

RGXWDWUGBIJHDO-UHFFFAOYSA-N

InChI

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

SMILES string

CCCCCCCCCC(=O)OCC

vapor density

6.9 (vs air)

product line

ReagentPlus®

assay

≥99%

form

liquid

refractive index

n20/D 1.425 (lit.)

bp

245 °C (lit.)

solubility

H2O: insoluble
alcohol: miscible
chloroform: miscible
diethyl ether: miscible

density

0.862 g/mL at 25 °C

functional group

ester

Quality Level

100

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1 of 4

This Item
W243213W243205PHR3535
Ethyl decanoate ReagentPlus®, ≥99%

Sigma-Aldrich

148970

Ethyl decanoate

Ethyl decanoate natural, ≥98%, FCC, FG

Sigma-Aldrich

W243213

Ethyl decanoate

Ethyl decanoate ≥98%, FCC, FG

Sigma-Aldrich

W243205

Ethyl decanoate

Methyl Caprate pharmaceutical secondary standard, certified reference material

Supelco

PHR3535

Methyl Caprate

assay

≥99%

assay

≥98%

assay

≥98%

assay

-

functional group

ester

functional group

-

functional group

-

functional group

-

form

liquid

form

-

form

-

form

-

solubility

H2O: insoluble, chloroform: miscible, alcohol: miscible, diethyl ether: miscible

solubility

-

solubility

-

solubility

-

Quality Level

100

Quality Level

400

Quality Level

400

Quality Level

300

bp

245 °C (lit.)

bp

245 °C (lit.)

bp

245 °C (lit.)

bp

108 °C/10 mmHg, 224 °C (lit.)

General description

Ethyl decanoate has ethereal, fruity, aromatic note that is considered to be essential for a fine wine flavor[1].

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

215.6 °F - closed cup

flash_point_c

102 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SDBB4059
STBL1130
STBK5834
STBK3992
STBK3377

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G K Rodríguez-Lerma et al.
Journal of food science, 76(6), M346-M352 (2012-03-16)
A procedure for designing starter cultures for fermentation is illustrated for prickly pear wine production. The illustration includes kinetic studies on inoculated and spontaneous fermentation, microorganism identification studies based on molecular biology tools, and microbial ecology studies, which led to
Yan-Qing Fu et al.
Food chemistry, 331, 127258-127258 (2020-06-17)
Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea
Lei Bian et al.
Journal of economic entomology, 111(2), 629-636 (2018-01-24)
The tea leafhopper, Empoasca onukii Matsuda, is a serious pest of the tea plant. E. onukii prefers to inhabit vigorously growing tender tea leaves. The host selection of E. onukii adults may be associated with plant volatile compounds (VOCs). We
J Hilton et al.
Pharmaceutical research, 11(10), 1396-1400 (1994-10-01)
We studied the effects of three vehicles (propylene glycol, octanol and ethyl decanoate) with differing polarity on the in vitro percutaneous absorption of three chemicals (fluazifop-butyl, dimethyl phthalate and fomesafen sodium salt) with a range of physico-chemical properties. Absorption rate
Magdalena Gallart et al.
Journal of agricultural and food chemistry, 50(24), 7042-7045 (2002-11-14)
The influence of fatty acids (free and bound as ethyl esters) on wine foaming was studied in different white wines and the corresponding sparkling wines. Moreover, from three of these wines the foam formed by CO(2) injection was separated, and
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