decanal (aldehyde C-10)

Full Material List

decanal

Identifiers

CAS (Single)	112-31-2
FEMA	2362
EINECS	203-957-4
Synonyms	aldehyde C 10 decylic food grade aldehyde C-10 aldehyde C-10 (natural) aldehyde C-10 extra aldehyde C-10 FCC aldehyde C-10 natural aldehyde C-10, 25%, natural aldehyde C-10, 50% natural aldehyde C-10, 50%, natural aldehyde C-10, natural aldehyde C10 capraldehyde capric aldehyde caprinaldehyde caprinic aldehyde decaldehyde N- decaldehyde 1- decanal N- decanal decanal (aldehyde C-10) decanal (orange C10 ald) natural decanal 50% extra natural decanal 50% in ETOH natural decanal 50% natural citrustt decanal 50%, natural decanal 65% (natural) decanal 80% natural decanal 90%, natural decanal BRI decanal classic 25% natural decanal natural decanal, natual ex citrus decanaldehyde decyl aldehyde 1- decyl aldehyde N- decyl aldehyde decylic aldehyde
JECFA Food Flavoring	104
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.010 decanal
DG SANTE Food Contact Materials	N/A
FDA UNII	31Z90Q7KQJ
CoE Number	98
XlogP3-AA	N/A
Molecular Weight	156.2686
Molecular Formula	C10 H20 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	0.82400 to 0.83200 @ 25.00 °C.
Lbs/Gal (est)	6.857 to 6.923
Refractive Index	1.42700 to 1.43400 @ 20.00 Â°C.
Melting Point	17.00 to 18.00 Â°C. @ 760.00 mm Hg
Boiling Point	207.00 to 209.00 Â°C. @ 760.00 mm Hg
Flash Point	181.00 Â°F. TCC ( 83.00 Â°C. )
Acid Value	10.00 max. KOH/g
Vapor Pressure	0.207000 mmHg @ 25.00 Â°C. (est)
Vapor Density	>1 ( Air = 1 )
logP (o/w)	3.970 (est)
Soluble In	alcohol dipropylene glycol fixed oils propylene glycol water, 43.52 mg/L @ 25 °C (est) glycerin antiperspirant cream deodorant spray non-discoloring in most media soap
Occurrence	beer bergamot oil @ 0.037-0.103% bergamot oil turkey @ 0.04% betel leaf oil @ 2.87% blood orange oil (citrus sinensis l. var. sanguinello) italy @ 0.271% blood orange oil (citrus sinensis l. var. tarocco) italy @ 0.162% blood orange oil italy @ 0.161% butter caraway seed cerastium candidissimum corr. oil greece @ 3.70% cistus oil @ 0.2% citronella oil ceylon @ 0.18% citronella oil china @ 0.10% citronella oil java @ 0.10% coconut coriander fruit coriander leaf coriander leaf oil @ 9.25-9.45% coriander seed 6.00 to 80.00 ppm coriander seed oil coriander seed oil CO2 extract @ 1.20% coriander seed oil cuba @ 0.15% cranberry fruit curry fruit oil india @ 0.10% curry leaf oil india @ 0.10% dialium guineense wild.fruit oil france @ 1.50% dill seed fish fleabane oil @ trace% ginger oil ginger plant ginger root ginger root oil CO2 extract australia @ 0.11% glycosmis pentaphylla (cor.) seed oil india @ 1.60% grapefruit oil c.p. @ 0.19% grapefruit oil c.p. @ 0.26% grapefruit oil c.p. @ 0.26% grapefruit oil c.p. italy @ 0.22% grapefruit oil c.p. russia @ 0.22% grapefruit oil c.p. russia @ 0.27% grapefruit oil c.p. russia @ 0.29% grapefruit oil c.p. russia @ 0.79% grapefruit oil california @ 0.53% grapefruit oil CO2 extract @ 0.63% ham heracleum candolleanum rhizome oil india @ 3.00% heracleum paphlagonicum czeczott fruit oil turkey @ 0.90% herniaria incana lam. oil greece @ 0.40% hyacinthus orientalis absolute @ 0.01-0.02% jambu flower oil brazil @ 0.60% lavender lemon leaf lemon oil lemon oil california @ 0.05% lemon petiole lemongrass oil @ 0.26% lemongrass plant lime fruit lime oil distilled mexico @ 0.20% lime oil distilled peru @ 0.11% lime oil expressed florida @ 0.1% mandarin fruit mandarin oil @ 0.36% mandarin oil avana @ 0.11% mandarin oil italy @ 0.09% mandarin oil japan @ 0.10% mandarin oil uruguay @ 0.30-0.32% meat mikan peel oil @ 0.08% oat seed orange bitter orange orange fruit orange fruit juice orange oil c.p. brazil @ 0.29-0.33% orange oil terpeneless @ 11.50% orange peel oil bitter brazil @ 0.12% orange peel oil bitter china @ 0.10% orange peel oil bitter italy @ 0.11% orange peel oil sweet c.p. blond italy @ 0.263% orange peel oil sweet c.p. blond italy @ 0.264% orange peel oil sweet c.p. blond italy @ 0.321% orange peel oil sweet c.p. blond italy @ 0.400% orange peel oil sweet c.p. blond italy @ 0.431% orange peel oil sweet c.p. florida @ 0.18% orange peel oil sweet c.p. valencia @ 0.28% orris osmanthus absolute @ trace% papaya fruit petitgrain petitgrain grapefruit oil @ 0.10% petitgrain lemon oil @ 0.33% petitgrain lime oil @ 0.20% phlomis fruticosa l. flower oil greece @ 0.30% plum fruit safflower flower safflower leaf sage clary sage strawberry wild strawberry fruit tagete oil turkey @ 0.12% tangerine oil america @ 0.12% tea tomato ulva rigida oil greece @ 1.20% wheat shoot witch hazel leaf oil @ 0.03% yuzu leaf oil @ 0.07-0.12% yuzu peel oil c.p. @ trace% yuzu peel oil CO2 extract @ trace-0.03% zingiber officinale root oil china @ 0.40%

Organoleptic

Organoleptic Notes	1. Odor Type: aldehydic Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:224 hour(s) at 100.00 % sweet aldehydic waxy orange peel citrus floral Odor Description:at 10.00 % in dipropylene glycol. sweet aldehydic waxy orange peel citrus floralLuebke, William tgsc, (1981) Odor sample from: Berje Inc. sweet aldehydic orange waxy citrus rind Odor Description:Sweet, aldehydic, orange, waxy and citrus rindMosciano, Gerard P&F 20, No. 4, 23, (1995)
Odor	aldehydic sweet, aldehydic, waxy, orange, peel, citrus, floral, rind
Flavor	waxy waxy, fatty, citrus, orange, peel, green, melon,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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