Ethyl decanoate
Ethyl decanoate, also known as ethyl caprate, is a fatty acid ester formed from capric acid and ethanol. This ester is a frequent product of fermentation during winemaking, especially at temperatures above 15 °C.[1]
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| Names | |
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| Preferred IUPAC name
Ethyl decanoate | |
| Other names
Decanoic acid ethyl ester Ethyl caprate Ethyl caprinate Ethyl decylate Capric acid ethyl ester | |
| Identifiers | |
3D model (JSmol) |
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| ChemSpider | |
| ECHA InfoCard | 100.003.421  |
PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| Properties | |
| C12H24O2 | |
| Molar mass | 200.322 g·mol−1 |
| Density | 0.862 g/cm3 |
| Melting point | −26 °C (−15 °F; 247 K) |
| Boiling point | 245 °C (473 °F; 518 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
References
- Killian, E.; Ough, C. S. (1979). "Fermentation Esters — Formation and Retention as Affected by Fermentation Temperature". American Journal of Enology and Viticulture. 30 (4): 301–305.
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