Skip to Content
Merck
All Photos(1)

Documents

W324507

Sigma-Aldrich

Undecanoic acid

≥99%, FG

Synonym(s):

Hendecanoic acid

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
CH3(CH2)9COOH
CAS Number:
Molecular Weight:
186.29
FEMA Number:
3245
Beilstein:
1759287
EC Number:
Council of Europe no.:
696
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.042
NACRES:
NA.21

biological source

synthetic

grade

FG
Fragrance grade

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA

Assay

≥99%

bp

228 °C/160 mmHg (lit.)
248-250 °C (lit.)

mp

28-31 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

creamy; waxy

SMILES string

CCCCCCCCCCC(O)=O

InChI

1S/C11H22O2/c1-2-3-4-5-6-7-8-9-10-11(12)13/h2-10H2,1H3,(H,12,13)

InChI key

ZDPHROOEEOARMN-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

Undecanoic acid is a volatile free fatty acid that is reported to occur as a flavor compound in milk fat, cheese and meat lipids.

Application


  • Undecanoic Acid and L-Phenylalanine in Vermiculite: Detection, Characterization, and UV Degradation Studies for Biosignature Identification on Mars.: This research focuses on the detection and characterization of undecanoic acid and L-phenylalanine in vermiculite, with potential applications for biosignature identification on Mars. The study also examines UV degradation, which is crucial for astrobiological research (McIntosh et al., 2024).

  • Drugs Form Ternary Complexes with Human Liver Fatty Acid Binding Protein 1 (FABP1) and FABP1 Binding Alters Drug Metabolism.: This paper explores how drugs interact with human liver fatty acid binding protein 1 (FABP1), including the involvement of undecanoic acid, to form ternary complexes that influence drug metabolism. These findings have significant implications for pharmacology and drug development (Yabut et al., 2024).

  • Enhancing antifungal and biocompatible efficacy of undecanoic acid through incorporation with chitosan-based nanoemulsion.: This study demonstrates the enhanced antifungal and biocompatible properties of undecanoic acid when incorporated into a chitosan-based nanoemulsion, highlighting potential biomedical applications for this compound (Sathiyaseelan et al., 2024).

  • In Vitro Evaluation of Essential Oils and Saturated Fatty Acids for Repellency against the Old-World Sand Fly, Phlebotomus papatasi (Scopoli) (Diptera: Psychodidae).: This research evaluates the repellency of essential oils and saturated fatty acids, including undecanoic acid, against the Old-World sand fly. The findings provide insights into developing natural repellents for vector control (Temeyer et al., 2024).

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

>233.6 °F

Flash Point(C)

> 112 °C

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?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Volatile medium chain fatty acids and mutton flavor.
Wong E, et al.
Journal of Agricultural and Food Chemistry, 23(3), 495-498 (1975)
Volatile flavor compounds in spray-dried skim milk powder.
Shiratsuchi H, et al.
Journal of Agricultural and Food Chemistry, 42(4), 984-988 (1994)
Formation of volatile free fatty acids during ripening of Cheddar-like hard goat cheese.
Attaie R & Richter RL.
Journal of Dairy Science, 79(5), 717-724 (1996)
Aroma properties and thresholds of some branched?chain and other minor volatile fatty acids occurring in milkfat and meat lipids.
Brennand CP, et al.
Journal of Sensory Studies, 4(2), 105-120 (1989)
Volatile Branched?chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors.
Ha JK & Lindsay RC.
Journal of Food Science, 56(5), 1241-1247 (1991)

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