25152-84-5

25152-84-5 - Names and Identifiers

Name	trans,trans-2,4-Decadienal
Synonyms	DDA Decadienal DECA-2,4-DIENAL (2E,4E)-Deca-2,4-dienal (2E,4E)-2,4-Decanedienal 2,4-Decadiena(Trans,Trans) trans,trans-2,4-Decadienal Trans-2-trans-4-decadienal Trans,Trans-2,4-Decadienal, Remainder Mainly Trans,Cis Isomer
CAS	25152-84-5
EINECS	246-668-9
InChI	InChI=1/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+

25152-84-5 - Physico-chemical Properties

Molecular Formula	C10H16O
Molar Mass	152.23
Density	0.872 g/mL at 20 °C (lit.)
Boling Point	114-116 °C/10 mmHg (lit.)
Flash Point	214°F
JECFA Number	1190
Water Solubility	insoluble
Vapor Density	>1 (vs air)
Appearance	Clear liquid
Color	Clear yellow
BRN	1704897
Storage Condition	2-8°C
Sensitive	Air Sensitive
Refractive Index	n20/D 1.515(lit.)
MDL	MFCD00007007
Physical and Chemical Properties	Yellow liquid with strong chicken aroma and chicken oil flavor. Boiling point 104 °c [933Pa(7mmHg)]. The flash point was above 100 °c. Soluble in ethanol and most non-volatile oils, insoluble in water. Natural products are found in orange peel, bitter orange, lemon, strawberry, roasted chicken, etc.

25152-84-5 - Risk and Safety

Hazard Symbols	Xi - Irritant
Risk Codes	R36/37/38 - Irritating to eyes, respiratory system and skin. R36/38 - Irritating to eyes and skin.
Safety Description	S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S37/39 - Wear suitable gloves and eye/face protection
WGK Germany	2
RTECS	HD3000000
FLUKA BRAND F CODES	10-23
TSCA	Yes
HS Code	29121900
Packing Group	III

25152-84-5 - Reference

Reference

1. [IF=4.952] Liuyang Ren et al."Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination."Lwt Food Sci Technol. 2021 May;143:111182

25152-84-5 - Introduction

Orange, fresh sweet orange-like aroma, with fat flavor, insoluble in water, soluble in most organic solvents.

Last Update：2022-10-16 17:15:18

25152-84-5 - Reference Information

FEMA	3135 \| 2-TRANS,4-TRANS-DECADIENAL
NIST chemical information	Information provided by: webbook.nist.gov (external link)
EPA chemical information	Information provided by: ofmpub.epa.gov (external link)
Overview	In the 1920s, people discovered trans-2-enaldehyde compounds and 2,4-dienaldehyde compounds from vegetable oils. Later, they were found in fruits, milk, peanuts, tea and cooked meat. So people carried out research on them, and found that although the content of these compounds in food is extremely low, they play a very important role in the aroma of food. In the 1940s, foreign chemists first synthesized 2-enaldehyde compounds and successfully applied them in essence formulations. In the late 1950s, people synthesized trans, trans -2, 4-dienal compounds. They were first applied to fruit flavors. By the 1980s, with the vigorous development of convenience foods, these compounds were widely used in meat flavors. The successful synthesis of trans-2-enaldehydes and trans-, trans -2, 4-dienaldehydes has played a role in the development of flavors. Trans -2, 4-decadienal English name trans,trans-2,4-Decadienal, is mainly used to prepare chicken essence and potato chips, citrus, fried and spicy food.
content analysis	determination by gas chromatography with polar column in GT-10-4.
toxicity	GRAS(FEMA).
usage limit	FEMA(mg/kg): soft drink 10; Cold drink 10; Candy 10; Baked food 10; Pudding 10; Gum candy 10; Meat and meat sauce 10; Cereals 10; Vegetables 10. Moderate limit (FDA § 172.515,2000).
use	GB 2760-96 specifies spices allowed to be used. Mainly used to prepare chicken essence and potato chips, citrus, fried and spicy food.
Production method	Formed during the automatic oxidation of methyl linoleate hydroperoxide (trans-trans).