Merck
CN
All Photos(1)

Documents

148970

Sigma-Aldrich

Ethyl decanoate

ReagentPlus®, ≥99%

Sign Into View Organizational & Contract Pricing
All Photos(1)
Synonym(s):
Capric acid ethyl ester, Ethyl caprate
Linear Formula:
CH3(CH2)8COOC2H5
CAS Number:
110-38-3
Molecular Weight:
200.32
Beilstein:
1762128
EC Number:
203-761-9
MDL number:
MFCD00009581
PubChem Substance ID:
24848927
NACRES:
NA.22

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

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

Looking for similar products? Visit Product Comparison Guide

Related Categories

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

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Documents related to the products that you have purchased in the past have been gathered in the Document Library for your convenience.

Visit the Document Library

Difficulty Finding Your Product Or Lot/Batch Number?

Product numbers are combined with Pack Sizes/Quantity when displayed on the website (example: T1503-25G). Please make sure you enter ONLY the product number in the Product Number field (example: T1503).

Example:

T1503
Product Number
-
25G
Pack Size/Quantity

Additional examples:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

Having trouble? Feel free to contact Technical Service for assistance.

Lot and Batch Numbers can be found on a product's label following the words 'Lot' or 'Batch'.

Aldrich Products

  • For a lot number such as TO09019TO, enter it as 09019TO (without the first two letters 'TO').

  • For a lot number with a filling-code such as 05427ES-021, enter it as 05427ES (without the filling-code '-021').

  • For a lot number with a filling-code such as STBB0728K9, enter it as STBB0728 without the filling-code 'K9'.

Not Finding What You Are Looking For?

In some cases, a COA may not be available online. If your search was unable to find the COA you can request one.

Request COA

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
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
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service