Isobutyl decanoate
| Code | Size | Price |
|---|
| TAR-T21223-5mg | 5mg | £850.00 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Special offer! Add £1 to your order to get a TargetMol CCK-8 Kit. Read more here. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Quantity:
| TAR-T21223-50mg | 50mg | £1,661.00 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Special offer! Add £1 to your order to get a TargetMol CCK-8 Kit. Read more here. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Quantity:
| TAR-T21223-100mg | 100mg | £2,079.00 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Special offer! Add £1 to your order to get a TargetMol CCK-8 Kit. Read more here. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Quantity:
Prices exclude any Taxes / VAT
Overview
Regulatory Status: RUO
Shipping:
cool pack
Storage:
-20℃
Documents
Further Information
Bioactivity:
A decanoate ester obtained by the formal condensation of the carboxy group of decanoc acid (capric acid) with the alcoholic hydroxy group of isobutanol.
CAS:
30673-38-2
Formula:
C14H28O2
Molecular Weight:
228.376
Purity:
0.98
SMILES:
CCCCCCCCCC(=O)OCC(C)C
References
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-Garc?a 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.