(4E)-Dec-4-enal
(Z)-4-decenal
CAS: 21662-09-9
Molecular Formula: C10H18O
(4E)-Dec-4-enal - Names and Identifiers
| Name | (Z)-4-decenal |
| Synonyms | FEMA 3264 4Z-decenal (z)-4-decena (Z)-4-Decenal cis-4-Decenal 4-cis-Decenal (Z)-4-decenal (4Z)-4-Decenal (4Z)-dec-4-enal (4E)-dec-4-enal 4-Decenal, (Z)- cis-4-Decen-1-al 4-Decenal, (4Z)- (Z)-4-Decen-1-al (4E,6E)-deca-4,6-dien-1-ol |
| CAS | 21662-09-9 |
| EINECS | 244-514-5 |
| InChI | InChI=1/C10H18O/c1-2-3-4-5-6-7-8-9-10-11/h4-7,11H,2-3,8-10H2,1H3/b5-4+,7-6+ |
(4E)-Dec-4-enal - Physico-chemical Properties
| Molecular Formula | C10H18O |
| Molar Mass | 154.25 |
| Density | 0.847g/mLat 25°C(lit.) |
| Melting Point | -16°C (estimate) |
| Boling Point | 78-80°C10mm Hg(lit.) |
| Flash Point | 181°F |
| Water Solubility | Not miscible in water. |
| Solubility | Chloroform (Slightly), Ethyl Acetate (Slightly) |
| Vapor Presure | 0.00383mmHg at 25°C |
| Appearance | Oil |
| Color | Colourless |
| BRN | 2323646 |
| Storage Condition | Amber Vial, Refrigerator |
| Stability | Light Sensitive |
| Refractive Index | n20/D 1.443(lit.) |
| MDL | MFCD00007024 |
| Physical and Chemical Properties | Colorless to yellowish liquid, Orange and chicken-like fat flavor. The boiling point of 78~80 degrees C (1333Pa). Soluble in ethanol and most non-volatile oils, insoluble in water. Natural products are found in roasted beef and soybean. |
(4E)-Dec-4-enal - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
| UN IDs | UN 3334 |
| WGK Germany | 2 |
| RTECS | HE2071400 |
| TSCA | Yes |
| Hazard Note | Irritant |
(4E)-Dec-4-enal - Reference Information
| FEMA | 3264 | 4-DECENAL |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| use | spices. Mainly used to prepare citrus and poultry flavors. |
| Production method | is obtained by oxidation of 4-decenol. It is synthesized from 1-octene-1-ol and vinyl ethyl ether in the presence of methylbenzenesulfonic acid. |
Last Update：2024-04-09 20:49:11
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CAS: 21662-09-9
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