(2E,4E)-2,4-decadienoic acid Property

Melting point:

49.5°C

Boiling point:

237.18°C (rough estimate)

Density 

0.9607 (rough estimate)

refractive index 

1.5058 (estimate)

storage temp. 

Amber Vial, -20°C Freezer, Under inert atmosphere

solubility 

DMSO (Slightly), Ethyl Acetate (Slightly)

form 

Solid

pka

4.62±0.10(Predicted)

color 

White to Yellow

Stability:

Light Sensitive

LogP

3.470 (est)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H314Causes severe skin burns and eye damage

H318Causes serious eye damage

Precautionary statements

P260Do not breathe dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P301+P330+P331IF SWALLOWED: Rinse mouth. Do NOT induce vomiting.

P303+P361+P353IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P310Immediately call a POISON CENTER or doctor/physician.

P321Specific treatment (see … on this label).

P363Wash contaminated clothing before reuse.

P405Store locked up.

P501Dispose of contents/container to..…

(2E,4E)-2,4-decadienoic acid Chemical Properties,Usage,Production

Chemical Properties

(2E,4E)-2,4-decadienoic acid is a white solid or colorless liquid. insoluble in water, soluble in alcohol and oils. Fatty, but sweet and very tenacious odor with a pleasant fruity freshness in extreme dilution. In fact, this acid can only be evaluated in dilutions of about 0.1 % or lower for odor, and 0.001 % (10 ppm) or lower for flavor. The taste in concentrations of about 5 ppm is fruity, refreshing and slightly oily.

Uses

(2E,4E)-2,4-decadienoic acid has been identified in many natural products, free and esterified, has been made available as a flavor (or perfume) chemical. It is suggested for use in fiavor compositions, and its unusual versatility places it as a trace ingredient in a multitude of flavor types: Pear, Peach, Cream, Butter, Milk, Coconut, Chocolate and many other types, including Peanut and Cheese.

Uses

Trilinolein decomposition product formed during deep frying of food.

Definition

ChEBI: A polyunsaturated fatty acid that is capric acid which has been dehydrogenated to introduce double bonds with E configuration at positions 2-3 and 4-5.

Preparation

(several methods) e. g. from alpha-beta-Octenal by Reformatzky reaction. Other methods are based upon the MaIonic acid - Crotonaldehyde synthesis used in making Hexadienoic acid (Sorbic acid).