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文件

W505501

癸酸甲酯

Name: 癸酸甲酯
Brand: ALDRICH

≥99%, FG

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别名:

甲基癸酸酯, 癸酸甲酯, 羊蜡酸甲酯

线性分子式:

CH₃(CH₂)₈COOCH₃

CAS号:

110-42-9

分子量:

186.29

Beilstein:

1759170

EC 号:

203-766-6

欧洲委员会编号:

2304

MDL编号:

MFCD00009580

PubChem化学物质编号:

24902024

Flavis编号:

9.251

NACRES:

NA.21

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110

检测方案

≥99%

折射率

n20/D 1.425 (lit.)

bp

108 °C/10 mmHg
224 °C (lit.)

mp

−14-−11 °C (lit.)

密度

0.871 g/mL at 20 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

oily; fruity; wine-like

SMILES字符串

CCCCCCCCCC(=O)OC

InChI

1S/C11H22O2/c1-3-4-5-6-7-8-9-10-11(12)13-2/h3-10H2,1-2H3

InChI key

YRHYCMZPEVDGFQ-UHFFFAOYSA-N

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一般描述

Methyl decanoate is reported to occur in parmesan cheese, sparkling wine and banana.

象形图

GHS09

警示用语：

Warning

危险声明

H410

预防措施声明

P273 - P391 - P501

危险分类

Aquatic Acute 1 - Aquatic Chronic 2

储存分类代码

10 - Combustible liquids

WGK

WGK 1

闪点(°F)

230.9 °F - Pensky-Martens closed cup

闪点(°C)

110.5 °C - Pensky-Martens closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

分析证书(COA)

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示例

T1503

货号

25G

包装规格/数量

其它示例：

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

输入内容 1.000309185)

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Study of the volatile fraction of Parmesan cheese

Barbieri G, et al.

Journal of Agricultural and Food Chemistry, 42(5), 1170-1176 (1994)

Impurity profiling of trinitrotoluene using vacuum-outlet gas chromatography-mass spectrometry.

Hanneke Brust et al.

Journal of chromatography. A, 1374, 224-230 (2014-12-10)

In this work, a reliable and robust vacuum-outlet gas chromatography-mass spectrometry (GC-MS) method is introduced for the identification and quantification of impurities in trinitrotoluene (TNT). Vacuum-outlet GC-MS allows for short analysis times; the analysis of impurities in TNT was performed

Biogenesis of banana volatiles.

Tressl R & Drawert F.

Journal of Agricultural and Food Chemistry, 21(4), 560-565 (1973)

Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography?mass spectrometry (GC?MS) analysis.

Bosch-Fuste J, et al.

Food Chemistry, 105(1), 428-435 (2007)

Optimization of supercritical fluid consecutive extractions of fatty acids and polyphenols from Vitis vinifera grape wastes.

Oier Aizpurua-Olaizola et al.

Journal of food science, 80(1), E101-E107 (2014-12-05)

In this study, supercritical fluid extraction has been successfully applied to a sequential fractionation of fatty acids and polyphenols from wine wastes (2 different vitis vinifera grapes). To this aim, in a 1st step just fatty acids were extracted and

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