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Decanal

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This is an old revision of this page, as edited by Chris the speller (talk | contribs) at 18:40, 8 December 2011 (Typo fixing, use degree symbol, not masculine ordinal indicator or superscripted "o", replaced: 209 ° → 209°, -209°C → −209 °C using AWB (7852)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Revision as of 18:40, 8 December 2011 by Chris the speller (talk | contribs) (Typo fixing, use degree symbol, not masculine ordinal indicator or superscripted "o", replaced: 209 ° → 209°, -209°C → −209 °C using AWB (7852))(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Decanal
Names
IUPAC name Decanal
Other names Decyl aldehyde, caprinaldehyde
Identifiers
CAS Number
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.003.598 Edit this at Wikidata
KEGG
PubChem CID
UNII
CompTox Dashboard (EPA)
InChI
  • InChI=1S/C10H20O/c1-2-3-4-5-6-7-8-9-10-11/h10H,2-9H2,1H3Key: KSMVZQYAVGTKIV-UHFFFAOYSA-N
  • InChI=1/C10H20O/c1-2-3-4-5-6-7-8-9-10-11/h10H,2-9H2,1H3Key: KSMVZQYAVGTKIV-UHFFFAOYAQ
SMILES
  • O=CCCCCCCCCC
Properties
Chemical formula C10H20O
Molar mass 156.2
Appearance colourless liquid
Density 0.83 g/mL
Boiling point 207−209 °C
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). checkY verify (what is  ?) Infobox references
Chemical compound

Decanal is an organic compound with the chemical formula C9H19CHO. It is the simplest ten-carbon aldehyde. Decanal occurs naturally and is used in fragrances and flavoring. Decanal occurs in nature and is an important component in citrus along with octanal, citral, and sinensal. Decanal is also an important component of buckwheat odour.

Decanal can be prepared by oxidation of the related alcohol decanol.

Safety

For safety information see the MSDS.

References

  1. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
  2. Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120. doi:10.1016/j.foodchem.2008.05.048.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  3. R. W. Ratcliffe (1988). "Oxidation with the Chromium Trioxide-Pridine Complex Prepared in situ: 1- Decanal". Organic Syntheses; Collected Volumes, vol. 6, p. 373.
  4. Safety (MSDS) data for n-decanal
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