Merck
All Photos(2)

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
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

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.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

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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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

Certificate of Analysis

Enter Lot Number to search for Certificate of Analysis (COA).

Certificate of Origin

Enter Lot Number to search for Certificate of Origin (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
M Duran et al.
The Journal of pediatrics, 107(3), 397-404 (1985-09-01)
Five patients aged 7 to 21 months are described who developed attacks of coma after a short prodromal illness with diarrhea or vomiting or both. Four had concomitant hypoglycemia, and all had hypoketonemia, with excessive urinary excretion of medium-chain dicarboxylic

Related Content

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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