Merck
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W236403

Sigma-Aldrich

Decanoic acid

≥99.5%, FCC, FG

Sinónimos:
Acid C10, C10:0, Capric acid, 1-Nonanecarboxylic acid, NSC 5025
Fórmula lineal:
CH3(CH2)8COOH
Número de CAS:
Peso molecular:
172.26
Número de FEMA:
2364
Beilstein:
1754556
Número de EC:
nº del Consejo Europeo:
11
Número MDL:
ID de la sustancia en PubChem:
Número Flavis:
8.011
NACRES:
NA.21

Nivel de calidad

400

origen biológico

palm oil

grado

FG
Fragrance grade
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

presión de vapor

15 mmHg ( 160 °C)

ensayo

≥99.5%

bp

268-270 °C (lit.)

mp

27-32 °C (lit.)

densidad

0.893 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

alérgeno de la fragancia

no known allergens

Organoléptico

fatty; citrus; rancid; sour

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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Descripción general

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.

Envase

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

pictogramas

Exclamation mark

Palabra de señalización

Warning

Frases de peligro

Clasificaciones de peligro

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

Código de clase de almacenamiento

11 - Combustible Solids

WGK

WGK 1

Punto de inflamabilidad F

296.6 °F - closed cup

Punto de inflamabilidad C

147 °C - closed cup

Equipo de protección personal

dust mask type N95 (US), Eyeshields, Gloves

Certificado de Análisis

Introduzca el número de lote para buscar un certificado de análisis (COA).

Certificado de origen

Introduzca el número de lote para buscar un Certificado de origen (COO).

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
Morteza Moradi et al.
Journal of chromatography. A, 1229, 30-37 (2012-02-07)
A new, efficient and environmentally friendly method for the analysis of parabens as model compounds was developed using solidified floating vesicular coacervative drop microextraction (SFVCDME). A supramolecular solvent consisting of vesicles of decanoic acid in the nano- and microscale regimes
Hiroyuki Kaiya et al.
Endocrinology, 143(9), 3454-3463 (2002-08-24)
In this study, we report the purification, cDNA cloning, and characterization of the novel growth hormone-releasing peptide, ghrelin, in the chicken (Gallus gallus). Chicken ghrelin is composed of 26 amino acids (GSSFLSPTYKNIQQQKDTRKPTARLH) and possesses 54% sequence identity with human ghrelin.

Protocolos

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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