trans,trans-2,4-Decadien-1-al Chemical Properties

Boiling point:

114-116 °C/10 mmHg (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

Flash point:

214 °F

storage temp. 

2-8°C

solubility 

DMF: 10 mg/ml; DMSO: 10 mg/ml; Ethanol: 10 mg/ml; Ethanol:PBS (pH 7.2) (1:2): .15 mg/ml

form 

Liquid

color 

Clear yellow

Odor

at 1.00 % in dipropylene glycol. oily cucumber melon citrus pumpkin nut meat

Odor Type

fatty

Water Solubility 

insoluble

Sensitive 

Air Sensitive

JECFA Number

1190

BRN 

1704897

Stability:

Light Sensitive

LogP

3.18

CAS DataBase Reference

25152-84-5(CAS DataBase Reference)

NIST Chemistry Reference

2,4-Decadienal, (E,E)-(25152-84-5)

EPA Substance Registry System

2,4-Decadienal, (2E,4E)- (25152-84-5)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38-36/38

Safety Statements 

26-36-37/39

WGK Germany 

2

RTECS 

HD3000000

F 

10-23

TSCA 

Yes

PackingGroup 

III

HS Code 

29121900

MSDS

• Language:English Provider:trans,trans-2,4-Decadien-1-al
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

trans,trans-2,4-Decadien-1-al 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.

Physical properties

Colorless, oily liquid. Almost insoluble in water, soluble in alcohol, poorly soluble in Propylene glycol, miscible with oils.

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.

Definition

ChEBI: (2E,4E)-deca-2,4-dienal is a polyunsaturated fatty aldehyde that is decanal which has undergone formal dehydrogenation to introduce trans- double bonds at the 2-3 and 4-5 positions. A product of lipid peroxidation in cell membranes and a component of cooking oil fumes. It has a role as a nematicide and an apoptosis inducer.

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

Synthesis Reference(s)

Tetrahedron Letters, 36, p. 4223, 1995 DOI: 10.1016/0040-4039(95)00704-G

General Description

trans,trans-2,4-Decadienal reacts with cytochrome c to form an adduct.

Safety Profile

Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes.

trans,trans-2,4-Decadien-1-al(25152-84-5)Related Product Information

• trans,trans-2,4-Heptadienal
• trans,trans-2,4-Nonadienal
• Retinoic acid
• TRANS-STILBENE
• stearaldehyde
• hexadecanal
• trans,trans-2,4-Undecadienal
• rich_d_transallethrin
• TRANS,TRANS-2,4-DECADIENAL
• rich-d-t-Prallethrin
• trans,trans-2,4-Decadien-1-al