Names | |
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Preferred IUPAC name Decanal | |
Other names Decyl aldehyde, caprinaldehyde | |
Identifiers | |
CAS Number | |
3D model (JSmol) | |
ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.003.598 |
EC Number |
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KEGG | |
PubChem CID | |
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CompTox Dashboard (EPA) | |
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Properties | |
Chemical formula | C10H20O |
Molar mass | 156.269 g·mol |
Appearance | Colorless liquid |
Density | 0.83 g/mL |
Melting point | 7 °C (45 °F; 280 K) |
Boiling point | 207 to 209 °C (405 to 408 °F; 480 to 482 K) |
Hazards | |
GHS labelling: | |
Pictograms | |
Signal word | Warning |
Hazard statements | H315, H319, H412 |
Precautionary statements | P264, P273, P280, P302+P352, P305+P351+P338, P321, P332+P313, P337+P313, P362, P501 |
NFPA 704 (fire diamond) | 2 2 0 |
Flash point | 85 °C (185 °F; 358 K) |
Autoignition temperature |
200 °C (392 °F; 473 K) |
Lethal dose or concentration (LD, LC): | |
LD50 (median dose) | 3730 mg/kg (rat, oral) 5040 mg/kg (rabbit, dermal) |
Safety data sheet (SDS) | Fisher Scientific |
Related compounds | |
Related compounds | 2-Decanone |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Y verify (what is ?) Infobox references |
Decanal is an organic compound with the chemical formula CH3(CH2)8CHO. A colorless oil, it is classified as an aldehyde.
Occurrence
Decanal occurs naturally in citrus, along with octanal, citral, and sinensal, in buckwheat, and in coriander essential oil. It is used in fragrances and flavoring.
Preparation
Decanal can be prepared by oxidation of the related alcohol decanol.
Safety
For safety information see the MSDS.
References
- Christian Kohlpaintner, Markus Schulte, Jürgen Falbe, Peter Lappe, Jürgen Weber, Guido D. Frey. "Aldehydes, Aliphatic". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a01_321.pub3. ISBN 978-3527306732.
{{cite encyclopedia}}
: CS1 maint: multiple names: authors list (link) - Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi:10.1016/j.foodchem.2008.05.048.
- Nurzyńska-Wierdak, Renata (2013). "Essential oil composition of the coriander (Coriandrum sativum L.) herb depending on the development stage" (PDF). Acta Agrobotanica. 66: 53–60. doi:10.5586/aa.2013.006.
- Rychlik, Schieberle & Grosch (1998). Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. Lichtenbergstraße, Germany.
{{cite book}}
: CS1 maint: location missing publisher (link) - R. W. Ratcliffe (1988). "Oxidation with the Chromium Trioxide-Pridine Complex Prepared in situ: 1- Decanal". Organic Syntheses; Collected Volumes, vol. 6, p. 373.
- "Safety (MSDS) data for n-decanal". Archived from the original on 2004-05-20. Retrieved 2007-12-01.