112-31-2

Colorless to light yellow liquid with a pleasant odor. Floats on water. Freezing point in 64°F.

DECALDEHYDE(112-31-2) is an aldehyde. Aldehydes are frequently involved in self-condensation or polymerization reactions. These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation.

Insoluble in water.

On direct contact can produce eye and skin irritation; low general toxicity.

colourless liquid, an important component of citrus

Decanal has a penetrating, sweet, waxy, floral, citrus, pronounced fatty odor that develops a floral character on dilution and fatty, citrus-like taste.

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. Decanal is used in low concentrations in blossom fragrances (especially

Among the aliphatic aldehydes, it has the largest natural occurrence in a variety of essential oils and extraction products: lemongrass, lavender, Taiwan citronella, sweet orange, mandarin, grapefruit, orris, coriander, Acacia farnesiana Willd., lemon (from different sources), bitter orange, petitgrain bergamot, petitgrain lime, lime and Bulgarian clary sage. Also reported found in citrus peel oils and juices, apple, apricots, avocado, guava, strawberry, baked potato, tomato, rice, ginger, mozarella cheese, other cheeses, butter, milk, lean fish, cooked chicken, beef, pork, beer, tea, cocoa, roasted peanuts, pecans, soybeans, coconut oil, coriander seed and leaf and corn oil.

Decanal is used in fragrances and flavoring and it is an important component in citrus along with octanal, citral, and sinensal. It is also used in Air Care Products, Laundry and Dishwashing Products, Personal Care Products.

ChEBI: A fatty aldehyde formally arising from reduction of the carboxy group of capric acid (decanoic acid).

Industrially prepared by oxidation of n-decanol or by reduction of the corresponding acid.

Detection: 0.1 to 6 ppb; recognition: 9 ppb; aroma characteristics at 1.0%; sweet clean orange, citrus-like, waxy and aldehydic, woody, candy-like with a floral and cilantro stem nuance.

Taste characteristics at 10 ppm in 5% sugar and 0.1% CA. Sweet citrus body, orange, waxy and slightly woody with a cilantro stem and geranium floral nuance.

The Journal of Organic Chemistry, 32, p. 2356, 1967 DOI: 10.1021/jo01282a605
Tetrahedron Letters, 31, p. 4825, 1990 DOI: 10.1016/S0040-4039(00)97742-6

Nonflammable

Reactivity with Water No reaction; Reactivity with Common Materials: No reaction; Stability During Transport: Stable; Neutralizing Agents for Acids and Caustics: Not pertinent; Polymerization: Not pertinent; Inhibitor of Polymerization: Not pertinent.

See monograph on aldehyde C-8|.

Store at -20°C