11-dodecenoic acid
11-lauroleic acid
Identification
| Name | 11-dodecenoic acid |
| CAS Number | 65423-25-8 |
| FDA UNII | 49K7IVS77N |
| Molecular Formula | C12 H22 O2 |
| Molecular Weight | 198.30574000 |
| Nikkaji Number | J98.081A |
| XlogP3 | 4.40 (est) |
Regulatory
| JECFA Food Flavoring | 1635 11-dodecenoic acid |
| FEMA Number | 4355 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 65423-25-8 ; 11-DODECENOIC ACID |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.89000 to 0.89700 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.406 to 7.464 |
| Refractive Index | 1.44700 to 1.45700 @ 20.00 °C. |
| Melting Point | 20.00 °C. @ 760.00 mm Hg |
| Boiling Point | 303.19 °C. @ 760.00 mm Hg (est) |
| Vapor Pressure | 0.000210 mmHg @ 25.00 °C. (est) |
| Flash Point | 392.00 °F. TCC ( 200.00 °C. ) |
| logP (o/w) | 4.365 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 10.00 % in dipropylene glycol. |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for 11-dodecenoic acid usage levels up to | not for fragrance use. |
| baked goods | 0.20000 |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | 0.01000 |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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Potential Uses
Natural Occurrence
Synonyms
dodec-11-enoic acid
11-
lauroleic acid
PubMed:
Cytochrome P450-dependent desaturation of lauric acid: isoform selectivity and mechanism of formation of 11-dodecenoic acid.
PubMed:
Effects of steric bulk and conformational rigidity on fatty acid omega hydroxylation by a cytochrome P450 4A1 fusion protein.
PubMed:
In vitro hydroxylation and epoxidation of some isomeric lauric acid analogs by rat liver microsomes. Identification of metabolites and effects of clofibrate or phenobarbital pretreatment.
PubMed:
Active site structure and substrate specificity of cytochrome P450 4A1: steric control of ligand approach perpendicular to heme plane.
PubMed:
Fate of a terminal olefin with Drosophila microsomes and its inhibitory effects on some P-450 dependent activities.
PubMed:
Cytochrome p-450-dependent hydroxylation of lauric Acid at the subterminal position and oxidation of unsaturated analogs in wheat microsomes.
PubMed:
Regioselectivity of a plant lauric acid omega hydroxylase. Omega hydroxylation of cis and trans unsaturated lauric acid analogs and epoxygenation of the terminal olefin by plant cytochrome P-450.
PubMed:
The catalytic site of rat hepatic lauric acid omega-hydroxylase. Protein versus prosthetic heme alkylation in the omega-hydroxylation of acetylenic fatty acids.
PubMed:
Differential inactivation of plant lauric acid omega- and in-chain-hydroxylases by terminally unsaturated fatty acids.
PubMed:
Autocatalytic inactivation of plant cytochrome P-450 enzymes: selective inactivation of the lauric acid in-chain hydroxylase from Helianthus tuberosus L. by unsaturated substrate analogs.
PubMed:
Specific inactivation of hepatic fatty acid hydroxylases by acetylenic fatty acids.