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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/REAXYS Number:
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
W243213W243205PHR3535
Ethyl decanoate ReagentPlus®, ≥99%

148970

Ethyl decanoate

Ethyl decanoate natural, ≥98%, FCC, FG

W243213

Ethyl decanoate

Ethyl decanoate ≥98%, FCC, FG

W243205

Ethyl decanoate

Methyl Caprate pharmaceutical secondary standard, certified reference material

PHR3535

Methyl Caprate

form

liquid

form

-

form

-

form

-

solubility

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

solubility

-

solubility

-

solubility

-

density

0.862 g/mL at 25 °C

density

0.864 g/cm3

density

0.865 g/mL at 25 °C

density

0.871 g/mL at 20 °C (lit.)

bp

245 °C (lit.)

bp

245 °C (lit.)

bp

245 °C (lit.)

bp

108 °C/10 mmHg, 224 °C (lit.)

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.)

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

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

215.6 °F - closed cup

flash_point_c

102 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


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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
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
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
Magdalena Gallart et al.
Journal of agricultural and food chemistry, 50(24), 7042-7045 (2002-11-14)
The influence of fatty acids (free and bound as ethyl esters) on wine foaming was studied in different white wines and the corresponding sparkling wines. Moreover, from three of these wines the foam formed by CO(2) injection was separated, and
F B Whitfield et al.
The Journal of dairy research, 67(4), 561-569 (2000-01-11)
Analysis by gas chromatography-mass spectrometry of pasteurized milk with a fruity (pineapple like) off odour and a sour, rancid and soapy taste indicated the presence of concentrations at microg/ml levels of ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, octanoic

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