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Merck

W324507

Sigma-Aldrich

Undecanoic acid

≥99%, FG

Synonim(y):

Hendecanoic acid

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About This Item

Wzór liniowy:
CH3(CH2)9COOH
Numer CAS:
Masa cząsteczkowa:
186.29
Numer FEMA:
3245
Beilstein:
1759287
Numer WE:
Nr Rady Europy:
696
Numer MDL:
Kod UNSPSC:
12164502
Identyfikator substancji w PubChem:
Numer Flavisa:
8.042
NACRES:
NA.21

pochodzenie biologiczne

synthetic

klasa czystości

FG
Fragrance grade

agency

follows IFRA guidelines

zgodność regionalna

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

Próba

≥99%

tw

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

mp

28-31 °C (lit.)

Zastosowanie

flavors and fragrances

Dokumentacja

see Safety & Documentation for available documents

alergen pokarmowy

no known allergens

alergen zapachowy

no known allergens

Organoleptyczne

creamy; waxy

ciąg SMILES

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)

Klucz InChI

ZDPHROOEEOARMN-UHFFFAOYSA-N

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Opis ogólny

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

Zastosowanie


  • 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).

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Kod klasy składowania

11 - Combustible Solids

Klasa zagrożenia wodnego (WGK)

WGK 1

Temperatura zapłonu (°F)

>233.6 °F

Temperatura zapłonu (°C)

> 112 °C

Środki ochrony indywidualnej

dust mask type N95 (US), Eyeshields, Gloves


Certyfikaty analizy (CoA)

Poszukaj Certyfikaty analizy (CoA), wpisując numer partii/serii produktów. Numery serii i partii można znaleźć na etykiecie produktu po słowach „seria” lub „partia”.

Masz już ten produkt?

Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.

Odwiedź Bibliotekę dokumentów

Volatile medium chain fatty acids and mutton flavor.
Wong E, et al.
Journal of Agricultural and Food Chemistry, 23(3), 495-498 (1975)
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)
Volatile flavor compounds in spray-dried skim milk powder.
Shiratsuchi H, et al.
Journal of Agricultural and Food Chemistry, 42(4), 984-988 (1994)
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)
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)

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