2024年4月29日 · decanal - cas 112-31-2, synthesis, structure, density, melting point, boiling point

Decanal is an organic compound with the chemical formula CH3(CH2)8CHO. A colorless oil, it is classified as an aldehyde. [1]

Decanal is a saturated fatty aldehyde formally arising from reduction of the carboxy group of capric acid (decanoic acid). It has a role as an antifungal agent, a fragrance and a plant metabolite.

The meaning of DECANAL is of or relating to a dean or deanery. How to use decanal in a sentence.

2010年8月9日 · IUPAC Standard InChIKey: KSMVZQYAVGTKIV-UHFFFAOYSA-N Copy Sheet of paper on top of another sheet CAS Registry Number: 112-31-2 Chemical structure: This structure is also available as a 2d Mol file or as a computed 3d SD file The 3d structure may be viewed using Java or Javascript. Other names: n-Decaldehyde; n-Decanal; n-Decyl aldehyde; …

ChemSpider record containing structure, synonyms, properties, vendors and database links for n-Decanal, 112-31-2, KSMVZQYAVGTKIV-UHFFFAOYSA-N

Decanal, also known as capraldehyde or decyl aldehyde, is an organic compound that is recognized for its unique characteristics and diverse applications. Its chemical formula is C 10 H 20 O, pointing to its chemical composition that consists of 10 carbon atoms, 20 hydrogen atoms, and 1 oxygen atom.

2010年8月9日 · Decanal contains total 30 bond (s); 10 non-H bond (s), 1 multiple bond (s), 8 rotatable bond (s), 1 double bond (s), and 1 aldehyde (s) (aliphatic). Learn more about chemical structure at Mol-Instincts.

2025年1月21日 · Decanal is a component of many essential oils (e.g., neroli oil) and various citrus peel oils. It is a colorless liquid with a strong odor, reminiscent of orange peel, which changes to a fresh citrus odor when diluted.

The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis.: This paper discusses how optimized processing conditions enhance the flowery-like aroma in green tea, with decanal being one of the key aromatic compounds, relevant to flavor chemistry and biochemistry (Wang et al., 2024).