丁酸癸酯，CAS 登记号 5454-09-1，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于有机化学品。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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decyl butyrate · CAS 5454-09-1 · C14H28O2. UNII 5092J5M42W. Boiling Point: 134.00 to 135.00 °C. @ 8.00 mm Hg; Boiling Point: 270 °C; Density: 0.8617 (20 °C).
| CAS Registry Number | 5454-09-1 |
|---|---|
| PubChem CID | 229387 |
| Molecular formula | C14H28O2 |
| IUPAC name | decyl butanoate |
| UNII (FDA) | 5092J5M42W |
| FEMA number | 2368 |
| JECFA number | 156 |
| Molecular Weight | 228.37 |
|---|---|
| XLogP3 | 5.3 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 12 |
| Exact Mass | 228.208930132 |
| Monoisotopic Mass | 228.208930132 |
| Topological Polar Surface Area | 26.3 |
| Heavy Atom Count | 16 |
| Formal Charge | 0 |
| Boiling Point | 134.00 to 135.00 °C. @ 8.00 mm Hg |
|---|---|
| Boiling Point | 270 °C |
| Density | 0.8617 (20 °C) |
| Refractive Index | 1.4245-1.43977 |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fruit No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 100% (90 / 90) |
| GHS notification summary | 100% (90 / 90) |
|---|
This chemical does not meet GHS hazard criteria for 100% (90 of 90) of all reports.
Reported as not meeting GHS hazard criteria by 90 of 90 companies. For more detailed information, please visit ECHA C&L website.
Decyl butyrate; Decyl butanoate; Butanoic acid, decyl ester; 5454-09-1; Butyric acid, decyl ester; ENT 30734; FEMA No. 2368; NSC-23061; 5092J5M42W; DECYL BUTYRATE [FHFI]; DTXSID4063903; WE(10:0/4:0); Butyric acid, decyl ester (8CI); EINECS 226-700-8; NSC 23061; AI3-30734
CAS 5454-09-1; molecular formula C14H28O2; molecular weight — g/mol.
Decyl butyrate, Decyl butanoate, Butanoic acid, decyl ester, 5454-09-1, Butyric acid, decyl ester, ENT 30734.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
100% of GHS notifications report no hazard classification (90 of 90).
Boiling Point: 134.00 to 135.00 °C. @ 8.00 mm Hg; Boiling Point: 270 °C; Density: 0.8617 (20 °C); Refractive Index: 1.4245-1.43977.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.