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(Z)-4-decenal
cis-4-decenal

Sponsors

Name:(Z)-dec-4-enal
CAS Number: 21662-09-9Picture of molecule3D/inchi
% from:93.00% to 99.90%
ECHA EINECS - REACH Pre-Reg:244-514-5
FDA UNII:5R675PGU7K
Nikkaji Web:J225.408E
MDL:MFCD00007024
XlogP3-AA:3.10 (est)
Molecular Weight:154.25266000
Formula:C10 H18 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(E)-4-decenal 0.10% to 6.00%
EFSA/JECFA Comments:
At least 90 %. Secondary component at least 5 % trans-isomer (EFFA, 2011c).
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
FLAVIS Number:05.137 (Old)
DG SANTE Food Flavourings:05.137 dec-4(cis)-enal
FEMA Number:3264 cis-4-decenal
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 90.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: Yes
Specific Gravity:0.84300 to 0.85000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.015 to 7.073
Refractive Index:1.44200 to 1.44600 @ 20.00 °C.
Boiling Point: 78.00 to 80.00 °C. @ 10.00 mm Hg
Boiling Point: 75.00 °C. @ 6.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:0.080000 mm/Hg @ 20.00 °C.
Vapor Density:>1 ( Air = 1 )
Flash Point: 181.00 °F. TCC ( 82.78 °C. )
logP (o/w): 3.769 (est)
Soluble in:
 alcohol
 fixed oils
 water, 67.82 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: citrus
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity:48 hour(s) at 100.00 %
citrus aldehydic orange watery cardamom
Odor Description:at 0.10 % in dipropylene glycol. citrus aldehydic orange watery cardamom
Luebke, William tgsc, (1993)
Odor sample from: Bedoukian Research, Inc.
Flavor Type: citrus
zesty citrus peel herbal fresh fatty fruity floral watery aldehydic
Taste Description: zesty citrus peel herbal fresh fatty fruity floral watery aldehydic
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
CARDAMOM ALDEHYDE FCC ≥93.0% (cis), FCC, Kosher
Odor Description:A unique spicy, aldehydic, citrus note that is reminiscent of the exhilarating odor of freshly crushed cardamom pods
Powerful with a unique cardamom, herbal, spicy note, and shades of chamomile and mandarine. A great topnote for all types.
Taste Description:Strong, zesty citrus peel, Cardamom
Has various applications in citrus flavors, especially orange, tangerine, mandarin, and grapefruit. Also a great ingredient for cardamom, cilantro, ginger, asian pear, yuzu, and some seafood flavors.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Bedoukian Research
CARDAMOM ALDEHYDE FCC
≥93.0% (cis), FCC, Kosher
Odor: A unique spicy, aldehydic, citrus note that is reminiscent of the exhilarating odor of freshly crushed cardamom pods
Use: Powerful with a unique cardamom, herbal, spicy note, and shades of chamomile and mandarine. A great topnote for all types.
Flavor: Strong, zesty citrus peel, Cardamom
Has various applications in citrus flavors, especially orange, tangerine, mandarin, and grapefruit. Also a great ingredient for cardamom, cilantro, ginger, asian pear, yuzu, and some seafood flavors.
BOC Sciences
For experimental / research use only.
CARDAMOM ALDEHYDE FCC 98.0% (sum of isomers)
Citrus and Allied Essences
cis-4-Decenal FCC
Market Report
Lluch Essence
cis-4-DECENAL 93%
Parchem
(Z)-4-decen-1-al
Penta International
cis-4-DECENAL FCC, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
cis-4-Decenal
Sigma-Aldrich
cis-4-Decenal, ≥93%, stabilized, FG
Certified Food Grade Products
Synerzine
cis-4-Decenal
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-mouse LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 663, 1982.

Dermal Toxicity:
skin-guinea pig LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 663, 1982.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (Z)-4-decenal usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.30 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 15 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: -0.50000
gelatins / puddings: --
granulated sugar: --
gravies: -0.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: -0.50000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.50000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.005000.20000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.010000.20000
Edible ices, including sherbet and sorbet (03.0): 0.001000.10000
Processed fruit (04.1): 0.005000.30000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.001000.10000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.005000.10000
Bakery wares (07.0): 0.010000.10000
Meat and meat products, including poultry and game (08.0): 0.005000.50000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.010000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.500005.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.010000.20000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.001000.05000
Ready-to-eat savouries (15.0): 0.010000.20000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):21662-09-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5362620
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
(Z)-dec-4-enal
Chemidplus:0021662099
RTECS:HE2071400 for cas# 21662-09-9
 
References:
 (Z)-dec-4-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:21662-09-9
Pubchem (cid):5362620
Pubchem (sid):134994026
Flavornet:21662-09-9
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
HMDB (The Human Metabolome Database):Search
FooDB:FDB029703
Export Tariff Code:2912.19.9000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
adoxal (Givaudan)
FL/FR
citronellyl oxyacetaldehyde
FL/FR
dodecanal (aldehyde C-12 lauric)
FL/FR
(Z)-4-
dodecenal
FL/FR
3-
methyl-4-(1-methyl hexyl oxy) butyraldehyde
FR
3-
methyl-4-heptyl oxybutyraldehyde
FR
undecanal
FL/FR
(Z)-8-
undecenal
FR
balsamic
siam
benzoin absolute
FL/FR
citrus
citrus limon peel oil expressed
FL/FR
citrus paradisi peel extract
FL/FR
citrus reticulata blanco var. tangerine oil
FL/FR
curacao specialty
FR
4-
decenal
FL/FR
(Z)-7-
decenal
FR
(E)-4-
decenal
FL/FR
2-
ethyl-1-hexanol
FL/FR
lemon oil c.p. california
FL/FR
lemon oil c.p. furocoumarin reduced
FL/FR
clementine
mandarin fragrance
FR
mandarin oil
FL/FR
mandarin specialty
FR
marine decadienal
FR
2-
methyl decanal (aldehyde C-11 MOA)
FL/FR
octanal glycol acetal
FR
orange fruit oil
FL/FR
orange nitrile
FR
blood
orange oil italy
FL/FR
beta-
sinensal
FL/FR
alpha-
sinensal
FL/FR
tangerine nitrile
FR
tangerine oil america
FL/FR
tangerine oil california
FL/FR
tetrahydrocitral
FL/FR
ethereal
1-
hexen-3-ol
FL/FR
fatty
allyl decanoate
FL/FR
allyl octanoate
FL/FR
butter esters
FL/FR
decanol
FL/FR
3-
decen-2-one
FL/FR
(E)-2-
nonenal
FL/FR
floral
acetal 318
FR
citronellal
FL/FR
cyclamen propanal
FR
dihydrojasmone
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl phenyl acetate
FL/FR
geranyl tiglate
FL/FR
jasimia
FR
jasmin acetate
FL/FR
jasmin pyranone
FL/FR
lilyall
FR
lilyall / methyl anthranilate schiff's base
FR
methoxymelonal
FL/FR
ocean propanal
FL/FR
(Z)-
rose oxide
FL/FR
tetrahydrolinalool
FL/FR
fruity
butyl butyrate
FL/FR
gamma-
dodecalactone
FL/FR
ethyl acetoacetate
FL/FR
methyl hexanoate
FL/FR
(Z)-3-
octen-1-ol
FL/FR
osmanthus flower absolute
FL/FR
green
iso
butyl methyl ketone
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl oxyacetaldehyde
FR
methyl heptine carbonate
FL/FR
(Z)-5-
octen-1-ol
FL/FR
(E)-2-
octen-1-yl acetate
FL/FR
olive oil absolute
FL/FR
herbal
buchu mercaptan acetate
FL/FR
cardamom liquid resin
FR
(E)-2-
dodecenal
FL/FR
levisticum officinale herb oil
FL/FR
methyl hexyl ether
FL/FR
marine
ocean carboxaldehyde
FR
melon
watermelon ketone
FR
musk
iso
ambrettolide
FL/FR
spicy
cubeb oil CO2 extract (piper cubeba)
FL/FR
galangal root oil
FL/FR
tonka
(±)-
dihydromint lactone
FL/FR
waxy
aldenal C-9
FR
iso
amyl decanoate
FL/FR
3-
decanone
FL/FR
2-
nonanol
FL/FR
For Flavor
No flavor group found for these
3-
decanone
FL/FR
4-
decenal
FL/FR
(Z)-4-
dodecenal
FL/FR
osmanthus flower absolute
FL/FR
alpha-
sinensal
FL/FR
beta-
sinensal
FL/FR
tetrahydrocitral
FL/FR
citrus
citrus
citronellyl oxyacetaldehyde
FL/FR
citrus limon peel oil expressed
FL/FR
citrus paradisi peel extract
FL/FR
citrus reticulata blanco var. tangerine oil
FL/FR
lemon oil c.p. california
FL/FR
lemon oil c.p. furocoumarin reduced
FL/FR
lemon zest flavor
FL
mandarin oil
FL/FR
2-
methyl decanal (aldehyde C-11 MOA)
FL/FR
orange fruit oil
FL/FR
blood
orange oil italy
FL/FR
tangerine oil america
FL/FR
tangerine oil california
FL/FR
creamy
butter esters
FL/FR
jasmin pyranone
FL/FR
estery
ethyl acetoacetate
FL/FR
ethereal
methyl hexyl ether
FL/FR
fatty
allyl octanoate
FL/FR
2,4-
decadienal
FL
2-
ethyl-1-hexanol
FL/FR
(Z)-3-
octen-1-ol
FL/FR
floral
citronellal
FL/FR
dihydrojasmone
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl phenyl acetate
FL/FR
geranyl tiglate
FL/FR
jasmin acetate
FL/FR
ocean propanal
FL/FR
tetrahydrolinalool
FL/FR
fruity
allyl decanoate
FL/FR
buchu mercaptan acetate
FL/FR
butyl butyrate
FL/FR
gamma-
dodecalactone
FL/FR
methoxymelonal
FL/FR
methyl hexanoate
FL/FR
green
iso
butyl methyl ketone
FL/FR
3-
decen-2-one
FL/FR
(E,E)-2,4-
hexadienal
FL
(Z)-3-
hexen-1-yl hexanoate
FL/FR
1-
hexen-3-ol
FL/FR
methyl heptine carbonate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
(E)-2-
nonenal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
(E)-2-
octen-1-yl acetate
FL/FR
(Z)-
rose oxide
FL/FR
herbal
ilex paraguariensis leaf extract
FL
lactonic
(±)-
dihydromint lactone
FL/FR
musk
iso
ambrettolide
FL/FR
oily
olive oil absolute
FL/FR
ripe
(E)-4-
decenal
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
spicy
siam
benzoin absolute
FL/FR
cubeb oil CO2 extract (piper cubeba)
FL/FR
galangal root oil
FL/FR
levisticum officinale herb oil
FL/FR
waxy
adoxal (Givaudan)
FL/FR
iso
amyl decanoate
FL/FR
decanol
FL/FR
(E)-2-
dodecenal
FL/FR
2-
nonanol
FL/FR
undecanal
FL/FR
 
Potential Uses:
FRaldehydic
FRcitrus
FRfloral
FRgreen
FRlilac
FRlily
FRlily of the valley
FRmandarin
 melon watermelon muskmelon cantaloupe
FRorange
FRorange blossom
 peel
 topnotes
 
Occurrence (nature, food, other):note
 calamus
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 caraway seed
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 chicken heated chicken
Search PMC Picture
 clam - 0.009 mg/kg
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 coriander leaf
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 heracleum paphlagonicum czeczott fruit oil turkey @ 0.20%
Data GC Search Trop Picture
 potato - up to 0.00099 mg/kg
Search Trop Picture
 yuzu fruit
Search Trop Picture
 
Synonyms:
 cardamom aldehyde (Bedoukian)
 cardamom aldehyde FCC
(4Z)-dec-4-enal
(Z)-dec-4-enal
 dec-4(cis)-enal
(4Z)-4-decen-1-al
(Z)-4-decen-1-al
cis-4-decen-1-al
(Z)-4-decenal
cis-4-decenal
4-decenal, (4Z)-
4-decenal, (Z)-
 
 
Notes:
Changes every kind of floral note. Flavouring compound [Flavornet]
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