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Identification
YMDB IDYMDB01391
NameEthyl decanoate
SpeciesSaccharomyces cerevisiae
StrainBrewer's yeast
DescriptionEthyl decanoate, also known as ethyl caprate or ethyl capric acid, belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid. Ethyl decanoate is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral.
Structure
Thumb
Synonyms
  • Capric acid, ethyl ester
  • Decanoic acid, ethyl ester
  • Ethyl caprate
  • Ethyl caprinate
  • Ethyl decylate
  • Ethyl ester of Decanoic acid
  • Ethyl n-decanoate
  • n-Capric acid ethyl ester
  • Capric acid ethyl ester
  • Decanoic acid ethyl ester
  • Caprate ethyl ester
  • Decanoate ethyl ester
  • Ethyl capric acid
  • Ethyl decanoic acid
  • FEMA 2432
CAS number110-38-3
WeightAverage: 200.3178
Monoisotopic: 200.177630012
InChI KeyRGXWDWUGBIJHDO-UHFFFAOYSA-N
InChIInChI=1S/C12H24O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h3-11H2,1-2H3
IUPAC Nameethyl decanoate
Traditional IUPAC Nameethyl decanoate
Chemical FormulaC12H24O2
SMILESCCCCCCCCCC(=O)OCC
Chemical Taxonomy
Description belongs to the class of organic compounds known as fatty acid esters. These are carboxylic ester derivatives of a fatty acid.
KingdomOrganic compounds
Super ClassLipids and lipid-like molecules
ClassFatty Acyls
Sub ClassFatty acid esters
Direct ParentFatty acid esters
Alternative Parents
Substituents
  • Fatty acid ester
  • Carboxylic acid ester
  • Monocarboxylic acid or derivatives
  • Carboxylic acid derivative
  • Organic oxygen compound
  • Organic oxide
  • Hydrocarbon derivative
  • Organooxygen compound
  • Carbonyl group
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Physical Properties
StateLiquid
Charge0
Melting point-20 °C
Experimental Properties
PropertyValueReference
Water Solubility0.0159 mg/mL at 25 oC [SUZUKI,T (1991)]PhysProp
LogPNot AvailablePhysProp
Predicted Properties
PropertyValueSource
Water Solubility0.0068 g/LALOGPS
logP5ALOGPS
logP4.09ChemAxon
logS-4.5ALOGPS
pKa (Strongest Basic)-7ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count1ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area26.3 ŲChemAxon
Rotatable Bond Count10ChemAxon
Refractivity59 m³·mol⁻¹ChemAxon
Polarizability25.7 ųChemAxon
Number of Rings0ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Biological Properties
Cellular Locations
  • extracellular
Organoleptic Properties
Flavour/OdourSource
AppleFDB002986
BrandyFDB002986
FruityFDB002986
GrapeFDB002986
OilyFDB002986
PearFDB002986
SweetFDB002986
WaxyFDB002986
SMPDB PathwaysNot Available
KEGG PathwaysNot Available
SMPDB ReactionsNot Available
KEGG ReactionsNot Available
Concentrations
Intracellular ConcentrationsNot Available
Extracellular Concentrations
Intracellular ConcentrationSubstrateGrowth ConditionsStrainCitation
0.0749 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 1Brewer's yeastPMID: 10357281
0.11 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 2Brewer's yeastPMID: 10357281
0.0 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 3Brewer's yeastPMID: 10357281
0.255 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 4Brewer's yeastPMID: 10357281
2 ± 0 uM Wickerman synthetiv mediumAnaerobic at day 6Brewer's yeastPMID: 10357281
0.429 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 7Brewer's yeastPMID: 10357281
0.409 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 8Brewer's yeastPMID: 10357281
0.839 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 9Brewer's yeastPMID: 10357281
0.983 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 10Brewer's yeastPMID: 10357281
0.559 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 13Brewer's yeastPMID: 10357281
0.344 ± 0.0 uM Wickerman synthetiv mediumAnaerobic at day 14Brewer's yeastPMID: 10357281
Conversion Details Here
Spectra
Spectra
Spectrum TypeDescriptionSplash KeyView
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-000i-9200000000-ccb786480bd2de37f0dcJSpectraViewer | MoNA
GC-MSGC-MS Spectrum - CI-B (Non-derivatized)splash10-0udi-1290000000-37975ad9cde087e040dfJSpectraViewer | MoNA
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-000l-9100000000-7ac6d7b76bef37c40833JSpectraViewer | MoNA
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-000i-9200000000-ccb786480bd2de37f0dcJSpectraViewer | MoNA
GC-MSGC-MS Spectrum - CI-B (Non-derivatized)splash10-0udi-1290000000-37975ad9cde087e040dfJSpectraViewer | MoNA
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-000l-9100000000-7ac6d7b76bef37c40833JSpectraViewer | MoNA
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (Non-derivatized) - 70eV, Positivesplash10-004i-9600000000-5fe116b487c203d45d83JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-0udi-1790000000-cd620c14b4c3c091d225JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-0a4j-6910000000-a9e6d0864be8e38ef8f9JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-052f-9100000000-535125f79d8c72b6d5c1JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-0f6t-1900000000-70ce00775c92ca4d0160JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-0f6t-3900000000-ec1ba186e5d035a55365JSpectraViewer
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-0kbg-9400000000-02ea8fcb4cbc4786a674JSpectraViewer
1D NMR1H NMR SpectrumNot AvailableJSpectraViewer
1D NMR13C NMR SpectrumNot AvailableJSpectraViewer
References
References:
  • Vianna, E., Ebeler, S. E. (2001). "Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry." J Agric Food Chem 49:589-595.11261997
  • Gallardo-Chacon, J. J., Vichi, S., Lopez-Tamames, E., Buxaderas, S. (2010). "Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging." J Agric Food Chem :.21073195
  • Verstrepen, K. J., Van Laere, S. D., Vanderhaegen, B. M., Derdelinckx, G., Dufour, J. P., Pretorius, I. S., Winderickx, J., Thevelein, J. M., Delvaux, F. R. (2003). "Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters." Appl Environ Microbiol 69:5228-5237.12957907
  • Antonelli, A., Castellari, L., Zambonelli, C., Carnacini, A. (1999). "Yeast influence on volatile composition of wines." J Agric Food Chem 47:1139-1144.10552428
  • Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., Bekatorou, A. (2010). "A new process for wine production by penetration of yeast in uncrushed frozen grapes." Appl Biochem Biotechnol 162:1109-1121.20151225
  • Patel, S., Shibamoto, T. (2002). "Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine." J Agric Food Chem 50:5649-5653.12236692
Synthesis Reference:Not Available
External Links:
ResourceLink
CHEBI ID87430
HMDB IDHMDB0030998
Pubchem Compound ID7799
Kegg IDNot Available
ChemSpider ID7757
FOODB IDFDB002986
Wikipedia IDEthyl decanoate
BioCyc IDNot Available