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148970

Sigma-Aldrich

Ethyl decanoate

ReagentPlus®, ≥99%

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Synonym(s):
Capric acid ethyl ester, Ethyl caprate
Linear Formula:
CH3(CH2)8COOC2H5
CAS Number:
Molecular Weight:
200.32
Beilstein:
1762128
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22

vapor density

6.9 (vs air)

Quality Level

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

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
W243205W243213PHR3535
Ethyl decanoate ReagentPlus®, ≥99%

Sigma-Aldrich

148970

Ethyl decanoate

Ethyl decanoate ≥98%, FCC, FG

Sigma-Aldrich

W243205

Ethyl decanoate

Ethyl decanoate natural, ≥98%, FCC, FG

Sigma-Aldrich

W243213

Ethyl decanoate

Methyl Caprate pharmaceutical secondary standard, certified reference material

Supelco

PHR3535

Methyl Caprate

form

liquid

form

-

form

-

form

-

refractive index

n20/D 1.425 (lit.)

refractive index

n20/D 1.425 (lit.)

refractive index

n20/D 1.425 (lit.)

refractive index

n20/D 1.425 (lit.)

bp

245 °C (lit.)

bp

245 °C (lit.)

bp

245 °C (lit.)

bp

108 °C/10 mmHg, 224 °C (lit.)

solubility

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

solubility

-

solubility

-

solubility

-

density

0.862 g/mL at 25 °C

density

0.865 g/mL at 25 °C

density

0.864 g/cm3

density

0.871 g/mL at 20 °C (lit.)

General description

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

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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T1503
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25G
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705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

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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
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
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
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

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