추천 제품
vapor density
6.9 (vs air)
Quality Level
제품 라인
ReagentPlus®
분석
≥99%
형태
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
작용기
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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관련 카테고리
일반 설명
Ethyl decanoate has ethereal, fruity, aromatic note that is considered to be essential for a fine wine flavor.
법적 정보
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
개인 보호 장비
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
이미 열람한 고객
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
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
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
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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