Other grades of this product :
| 9-DECENOIC ACID Basic information |
| 9-DECENOIC ACID Chemical Properties |
| Melting point | 26.5°C | | Boiling point | 270 °C (lit.) | | density | 0.918 g/mL at 25 °C (lit.) | | refractive index | n20/D 1.447(lit.) | | FEMA | 3660 | 9-DECENOIC ACID | | Fp | >230 °F | | storage temp. | 2-8°C | | solubility | Chloroform (Sparingly), Methanol (Slightly) | | pka | 4.78±0.10(Predicted) | | form | neat | | color | Colourless | | JECFA Number | 328 | | CAS DataBase Reference | 14436-32-9(CAS DataBase Reference) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | RIDADR | UN 3265 8/PG 2 | | WGK Germany | 3 | | HazardClass | IRRITANT |
| 9-DECENOIC ACID Usage And Synthesis |
| Chemical Properties | 9-Decenoic acid has a very waxy, somewhat fruity and milky odor. | | Occurrence | 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. | | Uses | 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. | | Definition | ChEBI: A decenoic acid having the double bond at position 9. | | Taste threshold values | Taste characteristics at 40 ppm: waxy, creamy, fatty with a cheesy and milky nuance. | | Synthesis Reference(s) | Synthetic Communications, 9, p. 63, 1979 DOI: 10.1080/00397917908064130Tetrahedron Letters, 25, p. 3207, 1984 DOI: 10.1016/S0040-4039(01)91010-X |
| 9-DECENOIC ACID Preparation Products And Raw materials |
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