9-Decenoic acid has a very waxy, somewhat fruity and milky odor.
Reported found in butterfat, Swiss, blue, cheddar, Romano, and Parmesan cheeses and goat, sheep and other
cheeses, mutton, hop oil, beer, white and red wine.
9-Decenoic Acid is used to prepare epothilones A and B via macroaldolization, olefin metathesis and macrolactonization. It is also used to synthesize potent, selective, and efficacious reversible α-ketoheterocycle inhibitors of fatty acid amide hydrolase effective as analgesics.
ChEBI: A decenoic acid having the double bond at position 9.
Taste characteristics at 40 ppm: waxy, creamy, fatty with a cheesy and milky nuance.
