Ethyl decanoate

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| ImageFile =Ethyl decanoate.svg

| ImageSize =250px

| ImageAlt =

| PIN = Ethyl decanoate

| OtherNames = Decanoic acid ethyl ester
Ethyl caprate
Ethyl caprinate
Ethyl decylate
Capric acid ethyl ester

|Section1={{Chembox Identifiers

| CASNo =110-38-3

| CASNo_Ref = {{cascite|correct|CAS}}

| UNII_Ref = {{fdacite|correct|FDA}}

| UNII = GY39FB86UO

| PubChem =8048

| ChemSpiderID = 7757

| SMILES = O=C(OCC)CCCCCCCCC

| InChI = 1/C12H24O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h3-11H2,1-2H3

| InChIKey = RGXWDWUGBIJHDO-UHFFFAOYAS

| StdInChI = 1S/C12H24O2/c1-3-5-6-7-8-9-10-11-12(13)14-4-2/h3-11H2,1-2H3

| StdInChIKey = RGXWDWUGBIJHDO-UHFFFAOYSA-N

}}

|Section2={{Chembox Properties

| C=12 | H=24 | O=2

| Appearance =

| Density = 0.862 g/cm³

| MeltingPtC =-26

| BoilingPtC =245

| Solubility = }}

|Section3={{Chembox Hazards

| MainHazards =

| FlashPt =

| AutoignitionPt = }}

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Ethyl decanoate, also known as ethyl caprate, is a fatty acid ester formed from capric acid and ethanol. This ester is a frequent product of fermentation during winemaking, especially at temperatures above 15{{nbsp}}°C.{{cite journal|last=Killian|first=E.|author2=Ough, C. S.|title=Fermentation Esters — Formation and Retention as Affected by Fermentation Temperature|journal=American Journal of Enology and Viticulture|year=1979|volume=30|issue=4|pages=301–305|url=http://ajevonline.org/content/30/4/301.short}}