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Merck
CN

W236403

癸酸

≥99.5%, FCC, FG

别名:

C10:0, NSC 5025, 癸酸, 羊蜡酸

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关于此项目

线性分子式:
CH3(CH2)8COOH
化学文摘社编号:
334-48-5
分子量:
172.26
FEMA Number:
2364
Council of Europe no.:
11
UNSPSC Code:
12164502
PubChem Substance ID:
24901019
Flavis number:
8.011
EC Number:
206-376-4
NACRES:
NA.21
MDL number:
MFCD00004441
Beilstein/REAXYS Number:
1754556
Organoleptic:
fatty; citrus; rancid; sour
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
palm oil
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

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产品名称

癸酸, ≥99.5%, FCC, FG

SMILES string

CCCCCCCCCC(O)=O

InChI

1S/C10H20O2/c1-2-3-4-5-6-7-8-9-10(11)12/h2-9H2,1H3,(H,11,12)

InChI key

GHVNFZFCNZKVNT-UHFFFAOYSA-N

biological source

palm oil

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.210

vapor pressure

15 mmHg ( 160 °C)

assay

≥99.5%

bp

268-270 °C (lit.)

mp

27-32 °C (lit.)

density

0.893 g/mL at 25 °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

fatty; citrus; rancid; sour

Quality Level

300
400

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相关类别

Application


  • 萜烯基疏水共晶溶剂的化学表征及其在溶剂萃取过程中络合Pb(II)的应用。本文讨论了将癸酸溶于新型共晶溶剂进行重金属提取，提出了一种用于环境净化和有价金属回收的绿色化学方法（Suljkanović et al., 2024）。

General description

癸酸是一种中链脂肪酸，是苹果酒 、脱脂奶粉 和帕尔马干酪中的挥发性风味/香气成分之一。

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2

存储类别

11 - Combustible Solids

wgk

WGK 1

flash_point_f

296.6 °F - closed cup

flash_point_c

147 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT0263
SHBS5174
SHBS8517
SHBS7178
SHBS3160

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Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid?Phase Microextraction
Wang L, et al.
Journal of the Institute of Brewing, 110(1), 57-65 (2004)
Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese
Lee JH, et al.
Journal of Agricultural and Food Chemistry, 51(5), 1136-1140 (2003)
Yonca Karagül-Yüceer et al.
Journal of agricultural and food chemistry, 50(2), 305-312 (2002-01-10)
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM
M Duran et al.
The Journal of pediatrics, 107(3), 397-404 (1985-09-01)
Five patients aged 7 to 21 months are described who developed attacks of coma after a short prodromal illness with diarrhea or vomiting or both. Four had concomitant hypoglycemia, and all had hypoketonemia, with excessive urinary excretion of medium-chain dicarboxylic
F Van Immerseel et al.
Applied and environmental microbiology, 70(6), 3582-3587 (2004-06-09)
The most common source of Salmonella infections in humans is food of poultry origin. Salmonella enterica serovar Enteritidis has a particular affinity for the contamination of the egg supply. In this study, the medium-chain fatty acids (MCFA), caproic, caprylic, and
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