Other grades of this product :
| TRANS,TRANS-2,4-DECADIENAL Basic information |
| Product Name: | TRANS,TRANS-2,4-DECADIENAL | | Synonyms: | 2E,4E-DECADIENAL;DDA;DECADIENEALDEHYDE;DECA-2,4-DIENAL;DECA-2(TRANS),4(TRANS)-DIENAL;FEMA 3135;2,4-DECADIENAL;2,4-DECADIEN-1-AL | | CAS: | 2363-88-4 | | MF: | C10H16O | | MW: | 152.23 | | EINECS: | 219-114-9 | | Product Categories: | | Mol File: | 2363-88-4.mol |
| TRANS,TRANS-2,4-DECADIENAL Chemical Properties |
| Boiling point | 114-116 °C10 mm Hg(lit.) | | density | 0.872 g/mL at 20 °C(lit.) | | vapor density | >1 (vs air) | | refractive index | n20/D 1.515(lit.) | | FEMA | 3135 | 2-TRANS,4-TRANS-DECADIENAL | | Fp | 214 °F | | storage temp. | Amber Vial, -20°C Freezer, Under Inert Atmosphere | | solubility | Chloroform (Slightly), DMSO (Sparingly), Ethyl Acetate, Methanol | | form | Oil | | color | Pale Yellow to Yellow | | Stability: | Light Sensitive | | CAS DataBase Reference | 2363-88-4(CAS DataBase Reference) | | EPA Substance Registry System | 2,4-Decadienal (2363-88-4) |
| TRANS,TRANS-2,4-DECADIENAL Usage And Synthesis |
| Chemical Properties | 2-trans, 4-trans-Decadienal has a powerful, oily, chicken fat odor and a sweet, orange-like odor at high concentration.
It has a grapefruit- or orange-like taste on dilution. | | Occurrence | Reported as occurring in peanut oil and, as a volatile component, in fried potatoes, the trans, trans- form is
reported found among the volatile flavor components of potato chips and tomato. Also found in citrus peel oils, orange juice, tangerine
juice, guava fruit, strawberry fruit, cabbage, carrot, raw potato, bell pepper, butter, cooked chicken, beer, rum, tea, peanut oil,
popcorn, potato chips, corn tortilla, oatmeal, Brazil nut, roasted almonds, roasted peanuts and pecans, soybeans, cassava, caviar,
cooked beef, lamb, mutton, and fish. | | Uses | trans,trans-2,4-Decadienal is an aldehyde with a fat flavor aroma characteristic of chicken but has a citrus odor at lower concentrations. trans,trans-2,4-Decadienal can be found in butter, cooked beef, fish, potato chips, roasted peanut, buckwheat and wheat bread crumb. | | Preparation | By autooxidation of methyl (trans, trans)-linolate hydroperoxide. | | Aroma threshold values | Detection: 0.07 to 10 ppb. Aroma characteristics at 0.1%, rich fatty, aldehydic, green melon, chicken fat,
oily and creamy with chicken stock and chicken meat nuances. | | Taste threshold values | Taste characteristics at 2 ppm: rich oily fatty, aldehydic, green, chicken meat with tropical fruit and cilantro
nuances |
| TRANS,TRANS-2,4-DECADIENAL Preparation Products And Raw materials |
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