| Description |
Ethyl caprate (also known as ethyl decanoate) is the ethyl ester form of caprate. It is a kind of product during the fermentation process of winemaking. It also exists in the essential oils of many kinds of natural fruits. It can be used as a common flavoring agent and food spices. |
| References |
[1]Langrand, G., et al. "Short chain flavour esters synthesis by microbial lipases." Biotechnology Letters 12.8 (1990): 581-586.
[2]Cakir, Ahmet. "Essential oil and fatty acid composition of the fruits of Hippophae rhamnoides L.(Sea Buckthorn) and Myrtus communis L. from Turkey." Biochemical Systematics and Ecology 32.9 (2004): 809-816.
[3]Takeoka, Gary R., Ron G. Buttery, and Robert A. Flath. "Volatile constituents of Asian pear (Pyrus serotina)." Journal of Agricultural and Food Chemistry40.10 (1992): 1925-1929. |
| Chemical Properties |
clear colourless liquid |
| Definition |
ChEBI: A fatty acid ethyl ester of decanoic acid. |
| Uses |
manufacture of wine bouquets, cognac essence. |
| Safety Profile |
A skin irritant. Combustible liquid when exposed to heat or flame; can react with oxidizing materials. When heated to decomposition it emits acrid smoke and irritating fumes. See ESTERS and ETHERS |
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