Decanal

Decanal
Names
	IUPAC name Decanal
	Other names Decyl aldehyde, caprinaldehyde
Identifiers
CAS Number	112-31-2 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:31457 ;
ChemSpider	7883 ;
ECHA InfoCard	100.003.598
KEGG	C12307 ;
PubChem CID	8175;
UNII	31Z90Q7KQJ ;
CompTox Dashboard (EPA)	DTXSID4021553 ;
	InChI InChI=1S/C10H20O/c1-2-3-4-5-6-7-8-9-10-11/h10H,2-9H2,1H3 Key: KSMVZQYAVGTKIV-UHFFFAOYSA-N ; 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	156.2
Appearance	colourless liquid
Density	0.83 g/mL
Boiling point	207 to 209 °C (405 to 408 °F; 480 to 482 K)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

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.^[1] 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.^[2]

Decanal can be prepared by oxidation of the related alcohol decanol. ^[3]

Safety

For safety information see the MSDS.^[4]

References

^ Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
^ 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)
^ 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

[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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