(E,E)-2,4-Decadienal

(E,E)-2,4-Decadienal
Names
	Preferred IUPAC name (2E,4E)-Deca-2,4-dienal
Identifiers
CAS Number	25152-84-5 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:149547;
ChEMBL	ChEMBL443949 ;
ChemSpider	4446470 ;
ECHA InfoCard	100.042.411
EC Number	246-668-9;
MeSH	2-trans-4-trans-Decadienal
PubChem CID	5283349;
UNII	3G88X2RK09 ;
CompTox Dashboard (EPA)	DTXSID6024911 ;
	InChI InChI=1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+ Key: JZQKTMZYLHNFPL-BLHCBFLLSA-N ; InChI=1/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+ Key: JZQKTMZYLHNFPL-BLHCBFLLBF;
	SMILES CCCCC\C=C\C=C\C=O;
Properties
Chemical formula	C10H16O
Molar mass	152.237 g·mol−1
Boiling point	115 °C; 239 °F; 388 K at 1.3 kPa
log P	3.419
Refractive index (nD)	1.515
Related compounds
Related alkenals	Acrolein; Crotonaldehyde; cis-3-Hexanal; 2-Nonenal
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

(E,E)-2,4-Decadienal is an aromatic substance found in butter, cooked beef, fish, potato chips, roasted peanut,^[2] buckwheat^[3] and wheat bread crumb.^[4] In an isolated state, it smells of deep fat flavor, characteristic of chicken aroma (at 10ppm). At lower concentration, it has the odor of citrus, orange or grapefruit. It might be carcinogenic.^[5] It has been used as aroma in the EU, but use restrictions apply until the required data have been submitted.^[6]

References[edit]

^ "2,4-decadienal - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 27 March 2005. Identification and Related Records. Retrieved 7 October 2011.
^ "2,4 Decadienal". USA. Archived from the original on 2008-09-07. Retrieved 2008-06-20.
^ Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi:10.1016/j.foodchem.2008.05.048.
^ Nicoline Vermeulena; Michael Czernyb; Michael G. Gänzlea; Peter Schieberleb & Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi:10.1016/j.jcs.2006.07.002.
^ Louis W. Chang; Wai-Sze Lo & Pinpin Lin (2005). "Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells". Toxicological Sciences. 87 (2): 337–343. doi:10.1093/toxsci/kfi258. PMID 16014734.
^ "KOMMISSIONENS FORORDNING (EU) 2017/378 af 3. marts 2017 om ændring af bilag I til Europa-Parlamentets og Rådets forordning (EF) nr. 1334/2008 for så vidt angår visse aromastoffer" (in Danish). 2017-03-16.

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[1] "2,4-decadienal - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 27 March 2005. Identification and Related Records. Retrieved 7 October 2011.

[2] "2,4 Decadienal". USA. Archived from the original on 2008-09-07. Retrieved 2008-06-20.

[3] Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi:10.1016/j.foodchem.2008.05.048.

[4] Nicoline Vermeulena; Michael Czernyb; Michael G. Gänzlea; Peter Schieberleb & Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi:10.1016/j.jcs.2006.07.002.

[5] Louis W. Chang; Wai-Sze Lo & Pinpin Lin (2005). "Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells". Toxicological Sciences. 87 (2): 337–343. doi:10.1093/toxsci/kfi258. PMID 16014734.

[6] "KOMMISSIONENS FORORDNING (EU) 2017/378 af 3. marts 2017 om ændring af bilag I til Europa-Parlamentets og Rådets forordning (EF) nr. 1334/2008 for så vidt angår visse aromastoffer" (in Danish). 2017-03-16.

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