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Merck

W236217

Decanal

greener alternative

natural, ≥97%, FG

Synonym(s):

Caprinaldehyde, Decyl aldehyde

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About This Item

Linear Formula:
CH3(CH2)8CHO
CAS Number:
112-31-2
Molecular Weight:
156.27
FEMA Number:
2362
Council of Europe no.:
98c
UNSPSC Code:
12164502
PubChem Substance ID:
24901017
Flavis number:
5.010
EC Number:
203-957-4
NACRES:
NA.21
MDL number:
MFCD00007031
Beilstein/REAXYS Number:
1362530
Organoleptic:
orange; citrus; floral; waxy; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Biological source:
Cocos nucifera
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
tree nuts

Key Documents

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InChI key

KSMVZQYAVGTKIV-UHFFFAOYSA-N

SMILES string

[H]C(=O)CCCCCCCCC

InChI

1S/C10H20O/c1-2-3-4-5-6-7-8-9-10-11/h10H,2-9H2,1H3

biological source

Cocos nucifera

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 182.60

vapor density

>1 (vs air)

vapor pressure

~0.15 mmHg ( 20 °C)

assay

≥97%

form

liquid

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.428 (lit.)

bp

207-209 °C (lit.)

density

0.83 g/mL at 20 °C, 0.83 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

tree nuts

fragrance allergen

no known allergens

greener alternative category

Aligned

organoleptic

orange; citrus; floral; waxy; sweet

Quality Level

300, 400

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General description

Decanal is one of the volatile flavor compounds found in orange juices and beef.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”. Click here to view its Biobased natural statement.

Application


  • (14)C-Isotope Use to Quantify Covalent Reactions between Flavor Compounds and β-Lactoglobulin.: This article details a method using C-14 isotopes to track the covalent bonding of Decanal to proteins like β-Lactoglobulin, providing a new approach to understanding flavor compound interactions, essential for food science research (Shepelev and Reineccius, 2024).

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319,H412

Hazard Classifications

Aquatic Chronic 3 - Eye Irrit. 2

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

181.4 °F - closed cup

flash_point_c

83 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS8799
SHBS0414
SHBS0420
SHBQ4666
SHBP2381

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Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice
Jia M, et al.
Journal of Agricultural and Food Chemistry, 46(7), 2744-2747 (1998)
K Hör et al.
Journal of agricultural and food chemistry, 49(1), 21-25 (2001-02-15)
Based on (2)H/(1)H ratio measurements of commercial synthetic and "natural" references, the recently developed on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS) technique was used to determine the delta(2)H(SMOW) values of the flavor compounds decanal, linalool, and linalyl acetate
R W G Van Willige et al.
Food additives and contaminants, 20(1), 84-91 (2003-01-10)
The influence of flavour absorption by low-density polyethylene (LDPE), polycarbonate (PC) and polyethylene terephthalate (PET) on taste perception of a model solution containing seven flavour compounds and orange juice in glass bottles was studied with and without pieces of the
M S Wright et al.
Toxicon : official journal of the International Society on Toxinology, 38(9), 1215-1223 (2000-03-29)
The fungi Aspergillus flavus and Aspergillus parasiticus produce a potent class of hepatocarcinogens known as aflatoxins. Corn-derived volatile compounds have been previously found to affect growth and aflatoxin production in A. flavus. In this study, the effects on A. parasiticus
M Dekker et al.
Food additives and contaminants, 20(2), 180-185 (2003-03-08)
One of the phenomena in food-packaging interactions is flavour absorption. Absorption of flavour compounds from food products into food-packaging materials can result in loss of flavour compounds or an unbalance in the flavour profile changing a product's quality. The food
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