推荐产品
等級
FG
Halal
Kosher
natural
品質等級
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
蒸汽密度
6.9 (vs air)
化驗
≥98%
折射率
n20/D 1.425 (lit.)
bp
245 °C (lit.)
密度
0.864 g/cm3
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
apple; fruity; waxy; sweet
SMILES 字串
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 密鑰
RGXWDWUGBIJHDO-UHFFFAOYSA-N
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一般說明
Ethyl decanoate is an ester of decanoic acid, a product composed of ≥98% pure ethyl decanoate. It is commonly used as an artificial aroma in various applications, including alcoholic drinks, fruit juices, and perfumes, due to its fruity and sweet odor.
應用
Ethyl decanoate is:
- Added to the beer during the brewing process to increase its fruity and sweet aroma and improve its overall sensory properties.
- Found to be a key aroma compound in F. vesca, contributing to its fruity and sweet aroma.
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
215.6 °F - closed cup
閃點（°C）
102 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Differences in volatile ester composition between Fragaria ? ananassa and F. vesca and implications for strawberry aroma patterns
Dong J, et al.
Sci. Hortic., 150, 47-53 (2013)
Solid acid catalyst supported synthesis and fuel properties of ethyl decanoate
Lamba R, et al.
Energy and Fuels, 222, 98-104 (2018)
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
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
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