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Merck

148970

Ethyl decanoate

ReagentPlus®, ≥99%

Synonym(s):

Capric acid ethyl ester, Ethyl caprate

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100 ML

$47.04

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$181.00

$47.04

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About This Item

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

Key Documents

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vapor density

6.9 (vs air)

Quality Level

100

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

SMILES string

CCCCCCCCCC(=O)OCC

InChI

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

InChI key

RGXWDWUGBIJHDO-UHFFFAOYSA-N

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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 Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

215.6 °F - closed cup

Flash Point(C)

102 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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
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
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
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
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
View All Related Papers

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