Decanal

Decanal
Names
	Preferred IUPAC name Decanal
	Other names Decyl aldehyde, caprinaldehyde
Identifiers
CAS Number	112-31-2 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:31457 ;
ChEMBL	ChEMBL2228377;
ChemSpider	7883 ;
ECHA InfoCard	100.003.598
EC Number	203-957-4;
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	156.269 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
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)	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). verify (what is ?) Infobox references

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

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]

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

For safety information see the MSDS.^[5]

^ 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.
^ 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.
^ 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)
^ 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". Archived from the original on 2004-05-20. Retrieved 2007-12-01.