trans,trans-2,4-Decadienal - CAS 25152-84-5

Catalog	Size	Price	Stock	Quantity
BB018762	250 g	$299	In stock

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Technical Data

IUPAC Name:	(2E,4E)-deca-2,4-dienal
Description:	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.
Molecular Weight:	152.23
Molecular Formula:	C10H16O
Canonical SMILES:	CCCCCC=CC=CC=O
InChI:	InChI=1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+
InChI Key:	JZQKTMZYLHNFPL-BLHCBFLLSA-N
Boiling Point:	227.73 °C (EPI 4.0)
Flash Point:	101°C
Purity:	95.0 % (sum of isomers)
Density:	0.857 g/cm³
Solubility:	Insoluble in water; soluble in alcohol.
Appearance:	Colorless to yellow liquid
Storage:	Store tightly sealed under inert gas in a cool, well-ventilated area.
MDL:	MFCD00007007
LogP:	2.87800
Refractive Index:	1.514 : 1.518 at 20 deg C

GHS Hazard Statement:	H312 (81.78%): Harmful in contact with skin [Warning Acute toxicity, dermal]
Precautionary Statement:	P261, P264, P271, P280, P302+P352, P304+P340, P305+P351+P338, P312, P321, P322, P332+P313, P337+P313, P362, P363, P403+P233, P405, and P501
Signal Word:	Warning

Publication Number	Title	Priority Date
CN-113354518-A	Preparation method of 1,1,8, 8-tetraalkoxy-2, 7-dimethyl-2, 4, 6-octatriene	20210526
CN-113170833-A	Method for improving flavor of pea protein isolate	20210521
CN-112998238-A	Flavor oil containing trans, trans-2, 4-decadienal and application thereof	20210412
CN-112956674-A	Braised chicken leg essence	20210406
CN-112931786-A	Preparation method of pea yogurt with low beany flavor	20210326

PMID	Publication Date	Title	Journal
25622337	20150501	Population-based in vitro hazard and concentration-response assessment of chemicals: the 1000 genomes high-throughput screening study	Environmental health perspectives
23220587	20130225	Retinoic acid biosynthesis catalyzed by retinal dehydrogenases relies on a rate-limiting conformational transition associated with substrate recognition	Chemico-biological interactions
22796869	20120901	In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation	Food & function
22804575	20120808	Differences in the volatile compositions of ginseng species (Panax sp.)	Journal of agricultural and food chemistry
22757696	20120701	Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions	Journal of food science

Complexity:	134
Compound Is Canonicalized:	Yes
Covalently-Bonded Unit Count:	1
Defined Atom Stereocenter Count:	0
Defined Bond Stereocenter Count:	2
Exact Mass:	152.120115130
Formal Charge:	0
Heavy Atom Count:	11
Hydrogen Bond Acceptor Count:	1
Hydrogen Bond Donor Count:	0
Isotope Atom Count:	0
Monoisotopic Mass:	152.120115130
Rotatable Bond Count:	6
Topological Polar Surface Area:	17.1 Å²
Undefined Atom Stereocenter Count:	0
Undefined Bond Stereocenter Count:	0
XLogP3:	3.2