TRANS-2-DECENAL Property

Melting point:

-16°C (estimate)

Boiling point:

78-80 °C3 mm Hg(lit.)

Density 

0.841 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.453(lit.)

FEMA 

2366 | 2-DECENAL

Flash point:

205 °F

Odor

at 10.00 % in dipropylene glycol. fatty orange rose aldehydic floral green

Odor Type

fatty

JECFA Number

1349

LogP

3.828 (est)

EPA Substance Registry System

2-Decenal (3913-71-1)

Safety

Hazard Codes 

Xi,N

Risk Statements 

41-43-50/53

Safety Statements 

26-36/37-60-61

RIDADR 

UN 3082 9/PG 3

WGK Germany 

3

F 

10

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

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

P302+P352IF ON SKIN: wash with plenty of soap and water.

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

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

TRANS-2-DECENAL Chemical Properties,Usage,Production

Chemical Properties

2-Decanal has a powerful waxy, orange aroma.

Occurrence

Reported found in bitter orange peel, blackberry, ginger, butter, mushroom, kiwi, bacon fat, roast beef, beef fat, heated beef fat, bilberries, carrot root, boiled chicken, chicken broth, cranberry press residue, ham, lingonberry, orange, heated pork fat, potato chip, soy bean, boiled mutton, tea, roasted filberts, roasted peanuts and coriander leaf.

Preparation

By reaction of octanal and ethyl vinyl ether and subsequent hydrolysis.

Definition

ChEBI: An enal consisting of dec-2-ene having an oxo group at the 1-position.

Aroma threshold values

Detection: 1 ppb; aroma characteristics at 1.0%: waxy, fatty, earthy, coriander, green, mushroom, aldehydic with a chicken and pork fat nuance.

Taste threshold values

Taste characteristics at 1.0 ppm: waxy, fatty, earthy, coriander, mushroom, green with a pork fat nuance.

Safety Profile

Moderately toxic by skin contact. Mildly toxic by ingestion. A severe skin irritant. When heated to decomposition it emits acrid smoke and fumes. See also ALDEHYDES.