Decanal

Decanal is an organic compound classified as an aldehyde with the chemical formula C10H20O.

Decanal
Names
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
  • 203-957-4
KEGG
UNII
CompTox Dashboard (EPA)
InChI
  • InChI=1S/C10H20O/c1-2-3-4-5-6-7-8-9-10-11/h10H,2-9H2,1H3 checkY
    Key: KSMVZQYAVGTKIV-UHFFFAOYSA-N checkY
  • InChI=1/C10H20O/c1-2-3-4-5-6-7-8-9-10-11/h10H,2-9H2,1H3
    Key: KSMVZQYAVGTKIV-UHFFFAOYAQ
SMILES
  • O=CCCCCCCCCC
Properties
Chemical formula
 C10H20O
Molar mass 156.269 g·mol−1
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
 GHS07: Exclamation mark
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)
NFPA 704 four-colored 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 [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)
Infobox references

Occurrence

Decanal occurs naturally in citrus, along with octanal, citral, and sinensal, in buckwheat,[1] and in coriander essential oil.[2] It is used in fragrances and flavoring.[3]

Preparation

Decanal can be prepared by oxidation of the related alcohol decanol.[4]

Safety

For safety information see the MSDS.[5]

References
  1. 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.
  2. Nurzyńska-Wierdak, Renata (2013). "Essential oil composition of the coriander (Coriandrum sativum L.) herb depending on the development stage". Acta Agrobotanica. 66: 53–60. doi:10.5586/aa.2013.006.
  3. 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)
  4. R. W. Ratcliffe (1988). "Oxidation with the Chromium Trioxide-Pridine Complex Prepared in situ: 1- Decanal". Organic Syntheses; Collected Volumes, vol. 6, p. 373.
  5. "Safety (MSDS) data for n-decanal". Archived from the original on 2004-05-20. Retrieved 2007-12-01.
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