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

Flash point:

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

Odor

at 1.00 % in dipropylene glycol. orange sweet fresh citrus fatty green

Odor Type

fatty

Stability:

Light Sensitive

LogP

3.419 (est)

CAS DataBase Reference

2363-88-4(CAS DataBase Reference)

EPA Substance Registry System

2,4-Decadienal (2363-88-4)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

WGK Germany 

2

RTECS 

HD3000000

F 

10-23

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
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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.

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

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