Isobutyl decanoate

For research use only. Not for therapeutic Use.

  • CAT Number: I029548
  • CAS Number: 30673-38-2
  • Molecular Formula: C14H28O2
  • Molecular Weight: 228.38
  • Purity: 98%
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Isobutyl decanoate (Cat No.:I029548) is an ester compound commonly used as a fragrance and flavoring ingredient. It is formed by combining isobutyl alcohol and decanoic acid. With a pleasant fruity odor and sweet taste, it finds applications in cosmetics, personal care products, and food items. Isobutyl decanoate is employed to add a fruity note to perfumes, lotions, and creams, while in the food industry, it enhances the flavor of beverages, confectionery, baked goods, and dairy products. It contributes to the sensory experience and desired aroma in these formulations, making it a versatile ingredient.


Catalog Number I029548
CAS Number 30673-38-2
Synonyms

Isobutyl decanoate; AI3-33574 Decanoic acid, isobutyl ester EINECS 250-281-0; UNII-ZYU8S7C4T7; Systematic Names Decanoic acid, 2-methylpropyl ester Isobutyl decanoate

Molecular Formula C14H28O2
Purity 98%
Solubility Soluble in DMSO
Appearance Solid powder
Storage Dry, dark and at 0 - 4 C for short term (days to weeks) or -20 C for long term (months to years).
IUPAC Name isobutyl decanoate
InChI InChI=1S/C14H28O2/c1-4-5-6-7-8-9-10-11-14(15)16-12-13(2)3/h13H,4-12H2,1-3H3
InChIKey AXTPGRJJIGEOOY-UHFFFAOYSA-N
SMILES O=C(CCCCCCCCC)OCC(C)C
Reference

1: Wang Y, He L, Pan Q, Duan C, Wang J. Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis. Molecules. 2018 Mar 28;23(4). pii: E779. doi: 10.3390/molecules23040779. Review. PubMed PMID: 29597302; PubMed Central PMCID: PMC6017958.
2: Lu Y, Voon MK, Huang D, Lee PR, Liu SQ. Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae. Appl Microbiol Biotechnol. 2017 Apr;101(7):3005-3014. doi: 10.1007/s00253-016-8043-1. Epub 2016 Dec 12. PubMed PMID: 27957628.
3: Vararu F, Moreno-García J, Zamfir CI, Cotea VV, Moreno J. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains. Food Chem. 2016 Apr 15;197(Pt A):373-81. doi: 10.1016/j.foodchem.2015.10.111. Epub 2015 Nov 11. PubMed PMID: 26616963.
4: Reddy LV, Sudheer Kumar Y, Reddy OV. Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS. Indian J Microbiol. 2010 Jun;50(2):183-91. doi: 10.1007/s12088-010-0028-7. Epub 2010 Mar 16. PubMed PMID: 23100826; PubMed Central PMCID: PMC3450322.
5: Dadgar D, Climax J, Lambe R, Darragh A. High-performance liquid chromatographic determination of certain salicylates and their major metabolites in plasma following topical administration of a liniment to healthy subjects. J Chromatogr. 1985 Aug 9;342(2):315-21. PubMed PMID: 4055952.

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