| Identification | More | [Name]
9-DECENOIC ACID | [CAS]
14436-32-9 | [Synonyms]
9-DECENOIC ACID
FEMA 3660
FEMA NUMBER 3660
Decenoicacid
9-DECENOIC ACID 88+%
9-DECENOIC ACID 90%
9-Decylenic acid
Caproleic acid | [EINECS(EC#)]
238-410-9 | [Molecular Formula]
C10H18O2 | [MDL Number]
MFCD00036663 | [Molecular Weight]
170.25 | [MOL File]
14436-32-9.mol |
| Chemical Properties | Back Directory | [Melting point ]
26.5°C | [Boiling point ]
270 °C (lit.) | [density ]
0.918 g/mL at 25 °C(lit.)
| [FEMA ]
3660 | [refractive index ]
n20/D 1.447(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
2-8°C | [solubility ]
Chloroform (Sparingly), Methanol (Slightly) | [form ]
neat | [pka]
4.78±0.10(Predicted) | [color ]
Colourless | [Odor]
at 10.00 % in dipropylene glycol. waxy green fruity fatty soapy | [biological source]
synthetic | [Odor Type]
waxy | [JECFA Number]
328 | [LogP]
3.46 | [CAS DataBase Reference]
14436-32-9(CAS DataBase Reference) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [RIDADR ]
UN 3265 8/PG 2 | [WGK Germany ]
3
| [HS Code ]
2916.19.3000 | [HazardClass ]
IRRITANT |
| Hazard Information | Back Directory | [Chemical Properties]
9-Decenoic acid has a very waxy, somewhat fruity and milky odor. | [Occurrence]
Reported found in butterfat, Swiss, blue, cheddar, Romano, and Parmesan cheeses and goat, sheep and other
cheeses, mutton, hop oil, beer, white and red wine. | [Uses]
9-Decenoic Acid is used to prepare epothilones A and B via macroaldolization, olefin metathesis and macrolactonization. It is also used to synthesize potent, selective, and efficacious reversible α-ketoheterocycle inhibitors of fatty acid amide hydrolase effective as analgesics. | [Definition]
ChEBI: A decenoic acid having the double bond at position 9. | [Taste threshold values]
Taste characteristics at 40 ppm: waxy, creamy, fatty with a cheesy and milky nuance. | [Synthesis Reference(s)]
Synthetic Communications, 9, p. 63, 1979 DOI: 10.1080/00397917908064130
Tetrahedron Letters, 25, p. 3207, 1984 DOI: 10.1016/S0040-4039(01)91010-X |
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