Ethyl decanoate

Name: Ethyl decanoate
Brand: ALDRICH

ReagentPlus^®, ≥99%

Sinónimos:

Capric acid ethyl ester, Ethyl caprate

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Fórmula lineal:

CH₃(CH₂)₈COOC₂H₅

Número CAS:

110-38-3

Peso molecular:

200.32

UNSPSC Code:

12352100

NACRES:

NA.22

PubChem Substance ID:

24848927

EC Number:

203-761-9

Beilstein/REAXYS Number:

1762128

MDL number:

MFCD00009581

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Nombre del producto

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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Este artículo	W243213	W243205	PHR3535
Sigma-Aldrich 148970 Ethyl decanoate	Sigma-Aldrich W243213 Ethyl decanoate	Sigma-Aldrich W243205 Ethyl decanoate	Supelco PHR3535 Methyl decanoate
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

Clase de almacenamiento

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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Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.

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

Design of an Attractant for Empoasca onukii (Hemiptera: Cicadellidae) Based on the Volatile Components of Fresh Tea Leaves.

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

Microscopic analysis of ester hydrolysis reaction catalyzed by Candida rugosa lipase.

Sumin Lee et al.

Colloids and surfaces. B, Biointerfaces, 47(1), 78-84 (2006-01-13)

The relationship between the kinetics of the lipase-catalyzed oil hydrolysis and the surface area distribution of oil droplets was investigated using ethyl decanoate and gum Arabic (GA) as a model oil and an emulsifier, respectively. Along an ethyl decanoate concentration

Effect of baking on the flavor stability of green tea beverages.

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

Characterization of the key odorants in kurut with aroma recombination and omission studies.

B Wang et al.

Journal of dairy science, 103(5), 4164-4173 (2020-03-17)

Kurut is a traditional acid-coagulated cheese from the northwest region of China. Using gas chromatography olfactometry and aroma extract dilution analysis, we identified 21 potent odorants from kurut within the flavor dilution factor range of 8 to 256. We developed

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