| 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.
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| 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.
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| Chemical Properties | Ethyl decanoate has a fruity odor reminiscent of grape (cognac). It has been also reported to have an oily, brandy-like
odor.
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| Chemical Properties | clear colourless liquid |
| Occurrence | Reported found in cognac, apple, banana, cherry, citrus, grape, melon, pear, pinapple, and more. |
| Uses | manufacture of wine bouquets, cognac essence. |
| Uses | Ethyl Decanoate, is a fatty acid ester formed from capric acid and ethanol. It is a volatile ester produced during the fermentation in winemaking. It can also be used as a flavor and fragrance ingredients. |
| Definition |
ChEBI: Ethyl decanoate is a fatty acid ethyl ester of decanoic acid. It has a role as a metabolite. It is a fatty acid ethyl ester and a decanoate ester.
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| Preparation | Ethyl decanoate is prepared by esterification of decanoic acid and ethyl alcohol in the presence of HCl or H2SO4. |
| Aroma threshold values | Detection: 8 to 12 ppb |
| Taste threshold values | Taste characteristics at 20 ppm: waxy, fruity, sweet apple. |
| Synthesis Reference(s) | The Journal of Organic Chemistry, 43, p. 371, 1978 DOI: 10.1021/jo00396a054 |
| General Description | Ethyl decanoate has ethereal, fruity, aromatic note that is considered to be essential for a fine wine flavor. |
| 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 |
