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decanoic acid

Chemical Structure

General Material Information

Preferred name decanoic acid
Trivial Name Decanoic acid
Short Description capric acid
Formula C10 H20 O2
CAS Number 334-48-5
FEMA Number 2364
Flavis Number 8.011
ECHA Number 206-376-4
FDA UNII 4G9EDB6V73
Nikkaji Number J2.575E
Beilstein Number 1754556
MDL MFCD00004441
COE Number 11
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 105 decanoic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 334-48-5 ; DECANOIC ACID
Synonyms
  • capric (decanoic) acid natural
  • capric acid
  • N- capric acid
  • capric acid (decanoic), natural
  • capric acid (natural)
  • capric acid natural
  • capric acid naturel
  • capric acid synthetic
  • capric acid, natural
  • capric acid, natural (powder)
  • capric acid, synthetic (powder)
  • capric acid, synthetic FCC
  • capricacid
  • caprinic acid
  • caprynic acid
  • 1-decanoic acid
  • N- decanoic acid
  • nat. decanoic acid
  • decanoic acid (capric acid)
  • natural decanoic acid (capric)
  • decanoic acid (capric) natural
  • decanoic acid (natural)
  • decanoic acid natural
  • decoic acid
  • N- decoic acid
  • decylic acid
  • N- decylic acid
  • econosan acid sanitizer
  • kaprinsaeure
  • lunac 10-95
  • lunac 10-98
  • neo-fat 10
  • 1-nonane carboxylic acid
  • versatic 10
  • n-Decoic acid
  • n-Decylic acid
  • n-Capric acid
  • 1-Nonanecarboxylic acid
  • n-Decanoic acid
  • Emery 659
  • Prifac 296
  • NAA 102
  • Prifac 2906
  • NSC 5025
  • Lunac 10-98E
  • 1-Decanoic acid
  • Palmac 99-10
  • Edenor C 10-98-100
  • Palamac 99-10
  • Caprates

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

decanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:334-48-5
Pubchem (cid):2969
Pubchem (sid):134974305
Flavornet:334-48-5
Pherobase:View
Publications by PubMed
Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.
[Inhibitory activity of hydrosols prepared from 18 Japanese herbs of weak aromatic flavor against filamentous formation and growth of Candida albicans].
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
Encapsulation and retention of decanoic acid in sol-gel-made silicas.
Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese.
Flavor production from edible oils and their constituents by Penicillium corylophilum.
Cloning, characterization, and expression analysis of acyl-acyl carrier protein (ACP)-thioesterase B from seeds of Chinese Spicehush (Lindera communis).
Classification of wines from five Spanish origin denominations by aromatic compound analysis.
Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi.
Optimization of reaction parameters of acidolysis reaction between mustard oil and capric acid by using Thermomyces lanuginosus lipase.
Fatty acids found in dairy, protein and unsaturated fatty acids are associated with risk of pancreatic cancer in a case-control study.
Antimicrobial effects of virgin coconut oil and its medium-chain fatty acids on Clostridium difficile.
Enzymatic esterification of tapioca maltodextrin fatty acid ester.
Quick supramolecular solvent-based microextraction for quantification of low curcuminoid content in food.
Storage of refrigerated raw goat milk affecting the quality of whole milk powder.
Effect of fatty acids on the β-oxidation system and thioesterase of Lactococcus lactis subspecies lactis.
Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects.
Global metabolomics reveals urinary biomarkers of breast cancer in a mcf-7 xenograft mouse model.
Potential antagonistic effects of nine natural fatty acids against Meloidogyne incognita.
Determination of supplemental feeding needs for astaxanthin and canthaxanthin in salmonids by supramolecular solvent-based microextraction and liquid chromatography-UV/VIS spectroscopy.
Sodium caprate augments the hypoglycemic effect of berberine via AMPK in inhibiting hepatic gluconeogenesis.
A comparison of the physicochemical properties and fatty acid composition of indaiá (Attalea dubia) and Babassu (Orbignya phalerata) oils.
A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig.
Actual ratio of triacylglycerol positional isomers in milk and cheese.
Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
Vesicular aggregate-based solventless microextraction of Ochratoxin A in dried vine fruits prior to liquid chromatography and fluorescence detection.
Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Characterization of medium-chain triacylglycerol (MCT)-enriched seed oil from Cinnamomum camphora (Lauraceae) and its oxidative stability.
Multiresidue analysis of sulfonamides in meat by supramolecular solvent microextraction, liquid chromatography and fluorescence detection and method validation according to the 2002/657/EC decision.
Imprinted sol-gel materials for monitoring degradation products in automotive oils by shear transverse wave.
Restoration of rat colonic epithelium after in situ intestinal instillation of the absorption promoter, sodium caprate.
Characterization and optimization of carboxylesterase-catalyzed esterification between capric acid and glycerol for the production of 1-monocaprin in reversed micellar system.
Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.
Safety and efficacy of sodium caprate in promoting oral drug absorption: from in vitro to the clinic.
The Ussing type chamber model to study the intestinal transport and modulation of specific tight-junction genes using a colonic cell line.
Evaluation of intestinal absorption enhancement and local mucosal toxicity of two promoters. I. Studies in isolated rat and human colonic mucosae.
Lipase-catalyzed acidolysis of olive oil with capric acid: effect of water activity on incorporation and acyl migration.
Production and characterization of bacterial polyhydroxyalkanoate copolymers and evaluation of their blends by fourier transform infrared spectroscopy and scanning electron microscopy.
Determination of bisphenol A in canned fatty foods by coacervative microextraction, liquid chromatography and fluorimetry.
Evaluation of intestinal absorption and mucosal toxicity using two promoters. II. Rat instillation and perfusion studies.
Chemical decontamination of Campylobacter jejuni on chicken skin and meat.
Dietary effect of capric acid containing soyphospholipids.
Solid-state NMR spectroscopic studies on the interaction of sorbic acid with phospholipid membranes at different pH levels.
Effect of alpha-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus.
Batatinosides II-VI, acylated lipooligosaccharides from the resin glycosides of sweet potato.
Effect of capric, lauric and alpha-linolenic acids on the division time distributions of single cells of Staphylococcus aureus.
Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization.
Potential of supramolecular solvents for the extraction of contaminants in liquid foods.
Production of hydroxy-fatty acid derivatives from waste oil by Escherichia coli cells producing fungal cytochrome P450foxy.
Decanoic acid reverse micelle-based coacervates for the microextraction of bisphenol A from canned vegetables and fruits.
The effect of Korean pine nut oil on in vitro CCK release, on appetite sensations and on gut hormones in post-menopausal overweight women.
Design and synthesis of a novel fluorescent reagent, 6-oxy-(ethylpiperazine)-9-(2'-methoxycarbonyl) fluorescein, for carboxylic acids and its application in food samples using high-performance liquid chromatography.
Development and characterization of structured lipids containing capric and conjugated linoleic acids as functional dietary lipid molecules.
Comparison of the volatile composition in thyme honeys from several origins in Greece.
Polyfluorinated chemicals in a spatially and temporally integrated food web in the Western Arctic.
Absorption properties of micellar lipid metabolites into Caco2 cells.
In vitro interactions between the oral absorption promoter, sodium caprate (C(10)) and S. typhimurium in rat intestinal ileal mucosae.
Acidolysis reactions lead to esterification of endogenous tocopherols and compromised oxidative stability of modified oils.
Safety evaluation of a medium- and long-chain triacylglycerol oil produced from medium-chain triacylglycerols and edible vegetable oil.
Effect of glycerol monocaprate (monocaprin) on broiler chickens: an attempt at reducing intestinal Campylobacter infection.
Diacylglycerol-enriched structured lipids containing CLA and capric acid alter body fat mass and lipid metabolism in rats.
Stable concentrated emulsions of the 1-monoglyceride of capric acid (monocaprin) with microbicidal activities against the food-borne bacteria Campylobacter jejuni, Salmonella spp., and Escherichia coli.
In situ and in vivo efficacy of peroral absorption enhancers in rats and correlation to in vitro mechanistic studies.
Encapsulation and retention of decanoic acid in sol-gel-made silicas.
Positional distribution of decanoic acid: effect on chylomicron and VLDL TAG structures and postprandial lipemia.
Medium-chain fatty acids decrease colonization and invasion through hilA suppression shortly after infection of chickens with Salmonella enterica serovar Enteritidis.
Comparison between cachaça and rum using pattern recognition methods.
Synthesis of structured lipids via acidolysis of docosahexaenoic acid single cell oil (DHASCO) with capric acid.
Gastric emptying in rats following administration of a range of different fats measured as acetaminophen concentration in plasma.
Synthesis of monocaprin catalyzed by lipase.
The effect of conjugated linoleic acid and medium-chain fatty acids on transepithelial calcium transport in human intestinal-like Caco-2 cells.
Flavor production from edible oils and their constituents by Penicillium corylophilum.
Suppressive effect of saturated acyl L-ascorbate on the oxidation of linoleic acid encapsulated with maltodextrin or gum arabic by spray-drying.
Antioxidant and cyclooxygenase activities of fatty acids found in food.
Lymphatic transport of fat in rats with normal- and malabsorption following intake of fats made from fish oil and decanoic acid. Effects of triacylglycerol structure.
Structured lipids improve fat absorption in normal and malabsorbing rats.
Lipase-catalyzed modification of rice bran oil to incorporate capric acid.
Effects of different medium-chain fatty acids on intestinal absorption of structured triacylglycerols.
Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk.
Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids.
The orosensory recognition of long-chain fatty acids in rats.
Reversible increase in tight junction permeability to macromolecules in rat ileal mucosa in vitro by sodium caprate, a constituent of milk fat.
Effects of medium-chain fatty acids and their acylglycerols on the transport of penicillin V across Caco-2 cell monolayers.
Effects of low temperatures (9-33 degrees C) and pH (3.3-5.7) in the loss of Saccharomyces cerevisiae viability by combining lethal concentrations of ethanol with octanoic and decanoic acids.
Comparison of the inhibitory action on Saccharomyces cerevisiae of weak-acid preservatives, uncouplers, and medium-chain fatty acids.
Influence of carbon chain length on the hepatic effects of perfluorinated fatty acids. A 19F- and 31P-NMR investigation.
Reversible proliferation arrest of rat 3y1 fibroblasts and selective killing of simian-virus transformed derivation of 3y1 by short-chain Fatty-acids.
The effect of organic solvents on the equilibrium position of enzymatic acylglycerol synthesis.
A comparative toxicological investigation of perfluorocarboxylic acids in rats by fluorine-19 NMR spectroscopy.
Effects of perfluoro-n-decanoic acid on the respiratory activity of isolated rat liver mitochondria.
Acute inhalation toxicity of ammonium perfluorononanoate.
Effect of yeast hulls on stuck and sluggish wine fermentations: importance of the lipid component.
Effect of thyroxine supplementation on the response to perfluoro-n-decanoic acid (PFDA) in rats.
Pathological and hepatic ultrastructural effects of a single dose of perfluoro-n-decanoic acid in the rat, hamster, mouse, and guinea pig.
The level of dietary protein and carbohydrate has a different effect on intestinal uptake of hexoses and lipids in rabbits with an ileal resection than in those with an intact intestinal tract.
Toxic effects of nonadecafluoro-n-decanoic acid in rats.
Thyroid, bradycardic and hypothermic effects of perfluoro-n-decanoic acid in rats.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C01571
HMDB (The Human Metabolome Database):HMDB00511
FooDB:FDB012027
YMDB (Yeast Metabolome Database):YMDB00677
Export Tariff Code:2915.90.1800
FDA Listing of Food Additive Status:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•technical; 90%; fcc •grades containing 90 to 100 percent c(10) are available commercially •econosan acid sanitizer: active ingredients 8.50% phosphoric acid; 10.0% propionic acid; 9.50% sulfuric acid; 3.00% capric acid; 3.00% nonanoic acid •mandate: active ingredients 20.0% citric acid; 23.8% phosphoric acid; 6.00% octanoic acid; 2.00% capric acid •mandate plus: active ingredients 1.09% capric acid ; 6.30% nonanoic acid •prifrac 2910 is a mixture of 54% caprylic acid and 44.5% capric (decanoic) acid. •west agro acid sanitizer: active ingredient 28.5% phosphoric acid; 10.0% propionic acid; 3.00% capric acid; 3.00% nonanoic acid

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 172.26780700684
Specific gravity @ 25 °C
Pounds per Gallon
Melting Point 27 to 32°C @ 760 mm Hg
Boiling Point 268 to 270°C @ 760 mm Hg
Boiling Point 151 to 152°C @ 10 mm Hg
Vapor Pressure 15 mmHg @ 160 °C
Vapor Density 5.9
Flash Point TCC Value 110 °C TCC
logP (o/w) 4.09
Shelf life 24 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
water, 47.89 mg/L @ 25 °C (est) Yes
water, 61.8 mg/L @ 25 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Fatty
rancid, sour, fatty, citrus
Odor strength medium , recommend smelling in a 1.00 % solution or less
Substantivity 336 hour(s) at 100.00 %
General comment At 1.00 % in propylene glycol. unpleasant rancid sour fatty citrus
Flavor Type: Soapy
soapy, waxy, fruity
General comment Soapy waxy fruity
Dairy type flavors, especially creamy notes in milk and milk chocolate. Fatty, waxy, characteristic of dairy products
Useful in: brown caramel, brown nuts, brown others, dairy, vanilla, savory vegetable, savory meat, fruity citrus, fruity red, fruity yellow, fruity tropical, fruity others, alcoholics. Soapy, waxy, fruity

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 36/37 - Wear suitable protective clothing and gloves.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 > 10000 mg/kg
American Industrial Hygiene Association Journal. Vol. 37, Pg. 251, 1976.

intravenous-mouse LD50 129 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic, flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for decanoic acid usage levels up to:
0.0500 % in the fragrance concentrate.
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 12, 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 10.0000030.00000
beverages(nonalcoholic): 1.0000010.00000
beverages(alcoholic): 3.0000015.00000
breakfast cereal: 3.0000030.00000
cheese: 11.0000030.00000
chewing gum: 5.0000030.00000
condiments / relishes: 3.0000030.00000
confectionery froastings: 3.0000030.00000
egg products: 3.0000030.00000
fats / oils: 4.00000140.00000
fish products: 3.0000030.00000
frozen dairy: 3.0000030.00000
fruit ices: 3.0000030.00000
gelatins / puddings: 3.0000030.00000
granulated sugar: 3.0000030.00000
gravies: 3.0000030.00000
hard candy: 5.0000030.00000
imitation dairy: 7.0000030.00000
instant coffee / tea: --
jams / jellies: 3.0000030.00000
meat products: 3.0000030.00000
milk products: 3.0000030.00000
nut products: --
other grains: 3.0000030.00000
poultry: 5.0000050.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 200.000002000.00000
snack foods: 3.0000030.00000
soft candy: 2.000006.00000
soups: 3.0000030.00000
sugar substitutes: 3.0000030.00000
sweet sauces: 3.0000030.00000

Safety references

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 61 (FGE.61): Consideration of aliphatic acyclic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and an orthoester of formic acid evaluated by EFSA in FGE.03 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Flavouring Group Evaluation 61, Revision 1 (FGE.61Rev1): Consideration of aliphatic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes and one orthoester of formic acid evaluated
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

Re-evaluation of fatty acids (E 570) as a food additive
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):334-48-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :2969
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
decanoic acid
Chemidplus:0000334485
EPA/NOAA CAMEO:hazardous materials
RTECS:HD9100000 for cas# 334-48-5