Ethyl Caprate

Product Name:

Ethyl caprate

Synonyms:

Capric acid ethyl ester, Ethyl caprate;Capric acid ethyl;Decanoic acid ethyl;Ethyl caprate, 99+% 100ML;ETHYL DECANOATE FOR SYNTHESIS;Ethyl decanoate ReagentPlus(R), >=99%;Ethyl decanoate Vetec(TM) reagent grade, 98%;Ethyl ester of Decanoic acid

CAS:

110-38-3

MF:

C12H24O2

MW:

200.32

EINECS:

203-761-9

Product Categories:

Pharmaceutical Intermediates

Mol File:

110-38-3.mol

Melting point 

-20°C

Boiling point 

245 °C(lit.)

density 

0.862 g/mL at 25 °C

vapor density 

6.9 (vs air)

refractive index 

n20/D 1.425

FEMA 

2432 | ETHYL DECANOATE

Fp 

216 °F

storage temp. 

2-8°C

solubility 

H2O: insoluble

form 

Liquid

color 

Clear colorless

explosive limit

0.7%(V)

Water Solubility 

insoluble

JECFA Number

35

Merck 

14,3776

BRN 

1762128

CAS DataBase Reference

110-38-3(CAS DataBase Reference)

NIST Chemistry Reference

Decanoic acid, ethyl ester(110-38-3)

EPA Substance Registry System

Ethyl decanoate (110-38-3)

Safety Statements 

24/25

WGK Germany 

2

RTECS 

HD9420000

TSCA 

Yes

HS Code 

29159080

Description

Ethyl caprate (also known as ethyl decanoate) is the ethyl ester form of caprate. It is a kind of product during the fermentation process of winemaking. It also exists in the essential oils of many kinds of natural fruits. It can be used as a common flavoring agent and food spices.

References

[1]Langrand, G., et al. "Short chain flavour esters synthesis by microbial lipases." Biotechnology Letters 12.8 (1990): 581-586.
[2]Cakir, Ahmet. "Essential oil and fatty acid composition of the fruits of Hippophae rhamnoides L.(Sea Buckthorn) and Myrtus communis L. from Turkey." Biochemical Systematics and Ecology 32.9 (2004): 809-816.
[3]Takeoka, Gary R., Ron G. Buttery, and Robert A. Flath. "Volatile constituents of Asian pear (Pyrus serotina)." Journal of Agricultural and Food Chemistry40.10 (1992): 1925-1929.

Chemical Properties

clear colourless liquid

Chemical Properties

Ethyl decanoate has a fruity odor reminiscent of grape (cognac). It has been also reported to have an oily, brandy-like odor.

Occurrence

Reported found in cognac, apple, banana, cherry, citrus, grape, melon, pear, pinapple, and more.

Uses

manufacture of wine bouquets, cognac essence.

Definition

ChEBI: A fatty acid ethyl ester of decanoic acid.

Preparation

By esterification of decanoic acid and ethyl alcohol in the presence of HCl or H2SO4.

Aroma threshold values

Detection: 8 to 12 ppb

Taste threshold values

Taste characteristics at 20 ppm: waxy, fruity, sweet apple.

Safety Profile

A skin irritant. Combustible liquid when exposed to heat or flame; can react with oxidizing materials. When heated to decomposition it emits acrid smoke and irritating fumes. See ESTERS and ETHERS

Raw materials

Etanol-->Capric acid