EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

(E)-2-decenal
trans-2-decenal

Supplier Sponsors

Name:(E)-dec-2-enal
CAS Number: 3913-81-3Picture of molecule3D/inchi
% from:95.00% to 99.90%
ECHA EINECS - REACH Pre-Reg:223-474-2
FDA UNII:E93S23U2BU
Nikkaji Web:J100.128K
Beilstein Number:1704445
MDL:MFCD00014679
CoE Number:2009
XlogP3-AA:3.70 (est)
Molecular Weight:154.25266000
Formula:C10 H18 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(Z)-2-decenal 0.10% to 3.00%
EFSA/JECFA Comments:
At least 92%; secondary component 3-4% 2-decenoic acid. (EFSA)
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:05.191 (Old)
DG SANTE Food Flavourings:05.191 trans-2-decenal
FEMA Number:2366 trans-2-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: 96.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: Yes
Specific Gravity:0.83600 to 0.84600 @ 25.00 °C.
Pounds per Gallon - (est).: 6.956 to 7.040
Refractive Index:1.45200 to 1.45700 @ 20.00 °C.
Boiling Point: 78.00 to 80.00 °C. @ 3.00 mm Hg
Boiling Point: 228.00 to 230.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.078000 mm/Hg @ 25.00 °C.
Vapor Density:5.3 ( Air = 1 )
Flash Point: 190.00 °F. TCC ( 87.78 °C. )
logP (o/w): 3.828 (est)
Soluble in:
 alcohol
 fixed oils
 water, 67.82 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity: > 8 hour(s) at 100.00 %
waxy fatty earthy coriander green mushroom aldehydic
Odor Description:at 0.10 % in dipropylene glycol. waxy fatty earthy coriander green mushroom aldehydic
waxy fatty earthy coriander green mushroom aldehydic chicken pork fatty
Odor Description:at 1.00 %. Waxy, fatty, earthy, coriander, green, mushroom, aldehydic with a chicken and pork fat nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Flavor Type: waxy
waxy fatty earthy coriander mushroom green pork fatty
Taste Description: at 1.00 ppm. Waxy, fatty, earthy, coriander, mushroom, green with a pork fat nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
trans-2-DECEN-1-AL ≥95.0% (trans), FCC, Kosher
Odor Description:A fatty, diffusive, orange odor with floral, rosey topnotes
Sweet aldehydic, green odor that blends well with citrus and floral compositions.
Taste Description:Waxy notes, citrus peel
Citrus flavors especially orange and grapefruit, fruit flavors, especially tropical.
Kingchem Laboratories
T2 DECENAL
Odor Description:Diffusive orange odor, rose top note
Alfrebro
trans-2-DECENAL NATURAL 10% IN ETHANOL
Odor Description:Slightly Fatty Similar to Poultry Waxy
Taste Description:fatty fried citrus
FCI SAS
TRANS-2-DECENAL
Odor Description:Fatty, fried taste somewhat citrusy in dilution
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Alfrebro
trans-2-DECENAL NATURAL 10% IN ETHANOL
Odor: Slightly Fatty Similar to Poultry Waxy
Apple Flavor & Fragrance
trans-2-Decen-1-al
Bedoukian Research
trans-2-DECEN-1-AL FCC, NO ANTIOXIDANT
≥96.0% (sum of isomers), Special Order
Odor: A fatty, diffusive, orange odor with floral, rosey topnotes
Use: Sweet aldehydic, green odor that blends well with citrus and floral compositions.
Flavor: Waxy notes, citrus peel
Citrus flavors especially orange and grapefruit, fruit flavors, especially tropical.
Bedoukian Research
trans-2-DECEN-1-AL
≥95.0% (trans), FCC, Kosher
Odor: A fatty, diffusive, orange odor with floral, rosey topnotes
Use: Sweet aldehydic, green odor that blends well with citrus and floral compositions.
Flavor: Waxy notes, citrus peel
Citrus flavors especially orange and grapefruit, fruit flavors, especially tropical.
Beijing Lys Chemicals
trans-2-Decenal
BOC Sciences
For experimental / research use only.
trans-2-DECEN-1-AL FCC 96.0% (sum of isomers)
Citrus and Allied Essences
trans-2-Decenal FCC
Market Report
Ernesto Ventós
TRANS-2-DECENAL
Odor: ORANGE, HERBAL, TROPICAL, DIFFUSIVE
FCI SAS
TRANS-2-DECENAL
Odor: Fatty, fried taste somewhat citrusy in dilution
Jinan Enlighten Chemical Technology(Wutong Aroma )
trans-2-Decenal, Kosherk
Kingchem Laboratories
T2 DECENAL
Odor: Diffusive orange odor, rose top note
Lluch Essence
trans-2-DECENAL
Odor: HERBACEOUS, TROPICAL
M&U International
trans-2-Decenal, Kosher
Natural Advantage
Decenal, trans-2- Nat
Flavor: citrus, fatty, waxy
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Penta International
trans-2-DECENAL FCC, Kosher
Penta International
trans-2-DECENAL NATURAL (NEAT), Kosher
Penta International
trans-2-DECENAL NATURAL 10% IN ETHYL ACETATE, Kosher
R C Treatt & Co Ltd
trans-2-Decenal Natural
Reincke & Fichtner
trans-2-Decenal
Riverside Aromatics
trans -2-DECENAL, NATURAL
Santa Cruz Biotechnology
For experimental / research use only.
trans-2-Decenal
Shanghai Vigen Fine Chemical
trans-2-Decenal
Sigma-Aldrich
trans-2-Decenal, ≥95%, FCC, FG
Odor: oily; orange; waxy; citrus; fatty; floral; green; meaty .
Certified Food Grade Products
Sunaux International
trans-2-Decenal
Synerzine
trans-2-Decenal
Taytonn
Trans-2-DECENAL
Odor: Coriander , Fatty, Green, Waxy
TCI AMERICA
For experimental / research use only.
trans-2-Decenal >93.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi N - Irritant, Dangerous for the environment.
R 36/38 - Irritating to skin and eyes.
R 41 - Risk of serious damage to eyes.
R 43 - May cause sensitisation by skin contact.
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 36/39 - Wear suitable clothing and eye/face protection.
S 60 - This material and its container must be disposed of as hazardous waste.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
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.
Oral/Parenteral Toxicity:
oral-rat LD50 5000 mg/kg

Dermal Toxicity:
skin-rabbit LD50 3400 mg/kg

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (E)-2-decenal usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 8.10 (μg/capita/day)
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: 3
 average usual ppmaverage maximum ppm
baked goods: -9.00000
beverages(nonalcoholic): -3.40000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -6.00000
fruit ices: -6.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -9.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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):

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):3913-81-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5283345
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3082
WGK Germany:3
(E)-dec-2-enal
Chemidplus:0003913813
 
References:
 (E)-dec-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3913-81-3
Pubchem (cid):5283345
Pubchem (sid):134984905
Flavornet:3913-81-3
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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):Search
FooDB:FDB029712
Export Tariff Code:2912.19.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
decanal (aldehyde C-10)
FL/FR
dodecanal (aldehyde C-12 lauric)
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
bornyl formate
FL/FR
buttery
butyl butyryl lactate
FL/FR
citrus
(E)-4-
decenal
FL/FR
2-
tetradecenal
FL/FR
coconut
delta-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
delta-
undecalactone
FL/FR
creamy
butyl lactate
FL/FR
creamy lactone
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
fatty
allyl octanoate
FL/FR
butyl undecylenate
FL/FR
(Z)-
dairy lactone
FL/FR
2,4-
decadien-1-ol
FL/FR
(E,E)-2,4-
decadien-1-ol
FL/FR
decane nitrile
FR
decanol
FL/FR
2-
decen-1-ol
FL/FR
(E)-2-
decen-1-ol
FL/FR
ethyl undecylenate
FL/FR
delta-
juniper lactone
FL/FR
methyl 10-undecenoate
FL/FR
4-
methyl octanoic acid
FL/FR
(Z)-2-
nonenal
CS
octanoic acid
FL/FR
(Z)-
oleic acid
FL/FR
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
alpha-
amyl cinnamaldehyde / methyl anthranilate schiff's base
FR
para-
cresyl laurate
FL/FR
decanal / methyl anthranilate schiff's base
FR
dimethyl octanol
FL/FR
6,8-
dimethyl-2-nonanol
FR
(±)-4-
ethyl octanal
FL/FR
herbal pyran
FR
jasmin absolute (from pommade)
FL/FR
jasmin acetate
FL/FR
jasmin concrete
FR
jasmin concrete morocco
FR
jasmin pyranone
FL/FR
dextro-
linalool
FL/FR
linalool oxide
FL/FR
nonyl octanoate
FL/FR
octyl acetate
FL/FR
phenethyl butyl ether
FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
2-
phenyl propyl acetate
FL/FR
rose butanoate
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
allyl butyrate
FL/FR
allyl cyclohexyl propionate
FL/FR
amyl formate
FL/FR
decyl butyrate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl hexanoate
FL/FR
methyl nonanoate
FL/FR
octyl propionate
FL/FR
2-
pentyl furan
FL/FR
propyl hexanoate
FL/FR
tropical trithiane
FL/FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
green
cilantro leaf oil
FL/FR
coriander heptenol
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
ethyl (E)-4-decenoate
FL/FR
geranium absolute
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
heptyl formate
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
manzanate (Givaudan)
FL/FR
melon acetal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
herbal
butyl levulinate
FL/FR
2-
dodecenal
FL/FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
3-
octanone
FL/FR
honey
phenethyl furoate
FL/FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
iso
ambrettolide
FL/FR
oily
amyl laurate
FL/FR
soapy
benzyl laurate
FL/FR
ethyl undecanoate
FL/FR
sulfurous
mango thiol
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
tropical
tropical 3-thiobutyrate
FL/FR
2-
tropical oxathiane
FL/FR
waxy
iso
amyl decanoate
FL/FR
iso
amyl laurate
FL/FR
(Z)-4-
decen-1-ol
FL/FR
(E)-2-
decen-1-yl acetate
FL/FR
1-
dodecanol
FL/FR
heptyl octanoate
FL/FR
methyl laurate
FL/FR
methyl myristate
FL/FR
methyl palmitate
FL/FR
methyl undecanoate
FR
myristic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
nonanoic acid
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
nonyl acetate
FL/FR
octyl isobutyrate
FL/FR
palmitic acid
FR
tetradecanal
FL/FR
2-
tridecanone
FL/FR
(E)-2-
tridecen-1-ol
FL/FR
(E)-2-
tridecenal
FL/FR
2-
undecanol
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
amyl laurate
FL/FR
benzyl disulfide
FL
benzyl tiglate
FL/FR
bornyl formate
FL/FR
coriander heptenol
FL/FR
(Z)-4-
decen-1-ol
FL/FR
(E)-2-
decen-1-ol
FL/FR
(E)-2-
decen-1-yl acetate
FL/FR
(±)-4-
ethyl octanal
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
(S)-(+)-2-
hexanol
FL
dextro-
linalool
FL/FR
methyl myristate
FL/FR
methyl palmitate
FL/FR
tris(
methyl thio) methane
FL
nonyl octanoate
FL/FR
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
2-
phenyl propyl acetate
FL/FR
2-
tetradecenal
FL/FR
2-
tropical oxathiane
FL/FR
astringent
astringent
2,3-
dimethyl quinoxaline
FL
balsamic
(E)-
benzyl tiglate
FL/FR
bitter
glyceryl tributyrate
FL
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
buttery
butyl laevo-lactate
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
caramellic
methyl 2-furoate
FL/FR
citrus
cilantro leaf oil
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
cooling
manzanate (Givaudan)
FL/FR
creamy
6-
amyl-alpha-pyrone
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
jasmin pyranone
FL/FR
octyl isobutyrate
FL/FR
delta-
undecalactone
FL/FR
dairy
butyl lactate
FL/FR
earthy
1-
decen-3-ol
FL/FR
1-
hexen-3-yl acetate
FL
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
estery
octyl propionate
FL/FR
ethereal
benzyl laurate
FL/FR
fatty
allyl octanoate
FL/FR
iso
amyl laurate
FL/FR
(Z)-
dairy lactone
FL/FR
(E,E)-2,4-
decadien-1-ol
FL/FR
2,4-
decadien-1-ol
FL/FR
dimethyl octanol
FL/FR
(E,E)-2,4-
dodecadienal
FL
2-
dodecenal
FL/FR
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
heptyl formate
FL/FR
delta-
juniper lactone
FL/FR
4-
methyl octanoic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
(E,E)-2,4-
nonadienal
FL
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
(Z)-
oleic acid
FL/FR
tetradecanal
FL/FR
2-
tridecanone
FL/FR
(E,E)-2,4-
undecadienal
FL
fermented
methyl thio isovalerate
FL
floral
3,7-
dimethyl-6-octenoic acid
FL/FR
pseudo
ionone
FL
jasmin absolute (from pommade)
FL/FR
jasmin acetate
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
amyl formate
FL/FR
decyl butyrate
FL/FR
dibenzyl ether
FL/FR
ethyl (E)-2-octenoate
FL
ethyl 2-octenoate
FL/FR
ethyl hexanoate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
propyl hexanoate
FL/FR
rose butanoate
FL/FR
tropical trithiane
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
allyl butyrate
FL/FR
geranium absolute
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon acetal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
2-
pentyl furan
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
propylene glycol acetone ketal
FL
herbal
butyl levulinate
FL/FR
lactonic
delta-
heptalactone
FL/FR
milky
dextro,laevo-3-(
methyl thio) butanone
FL
mushroom
3-
octanone
FL/FR
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
iso
ambrettolide
FL/FR
musty
3-
octanol
FL/FR
ripe
(E)-4-
decenal
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
1-
dodecanol
FL/FR
octanoic acid
FL/FR
sulfurous
mango thiol
FL/FR
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
tropical 3-thiobutyrate
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
iso
amyl decanoate
FL/FR
butyl undecylenate
FL/FR
para-
cresyl laurate
FL/FR
decanal (aldehyde C-10)
FL/FR
decanol
FL/FR
2-
decen-1-ol
FL/FR
ethyl undecanoate
FL/FR
heptyl octanoate
FL/FR
methyl 10-undecenoate
FL/FR
methyl laurate
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
myristic acid
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
nonyl acetate
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
(E)-2-
tridecen-1-ol
FL/FR
(E)-2-
tridecenal
FL/FR
2-
undecanol
FL/FR
winey
methyl nonanoate
FL/FR
 
Potential Uses:
FRblackberry
FLchocolate cocoa
FRcitrus
FRcoffee
FL/FRcoriander
FRfloral
FLfruit tropical fruit
FRfungus
FRginger
FRgrapefruit
FRguava
FRkiwi
FRmandarin
FRorange
FRorris
FRpeach
FRrose
FRstrawberry
FRtangerine
FLvegetable
 
Occurrence (nature, food, other):note
 blackberry fruit
Search PMC Picture
 butter
Search PMC Picture
 coriander
Search Trop Picture
 coriander leaf oil @ 0.87-12.10%
Data GC Search Trop Picture
 crithmum maritimum l. oil turkey @ 0.10%
Data GC Search Trop Picture
 fruits
Search PMC Picture
 ginger
Search Trop Picture
 grape seed
Search Trop Picture
 kiwi fruit
Search Trop Picture
 mandarin oil uruguay @ 0.01%
Data GC Search Trop Picture
 meat cooked meat
Search PMC Picture
 mikan peel oil @ trace%
Data GC Search Trop Picture
 mushroom
Search PMC Picture
 narcissus absolute @ 0.05%
Data GC Search Trop Picture
 orange peel bitter
Search Trop Picture
 parsley leaf oil @ trace%
Data GC Search Trop Picture
 vegetables
Search Picture
 
Synonyms:
(2E)-dec-2-enal
(E)-dec-2-enal
(2E)-2-decen-1-al
(E)-2-decen-1-al
trans-2-decen-1-al
trans-2-decen-1-al FCC, no antioxidant
(2E)-decenal
(2E)-2-decenal
(E)-2-decenal
T2 decenal
trans-2-decenal
trans-2-decenal FCC
trans-2-decenal natural
trans-2-decenal natural (neat)
trans-2-decenal natural 10% in ethyl acetate
2-decenal, (2E)-
2-decenal, (E)-
(E)-decenaldehyde
trans-decenaldehyde
(E)-decylenic aldehyde
trans-decylenic aldehyde
(E)-3-heptyl acrolein
 

Articles:

Perfumer & Flavorist:Flavor Bites: trans-2-Decenal
PubMed:Exocrine secretions of wheel bugs (Heteroptera: Reduviidae: Arilus spp.): clarification and chemistry.
PubMed:Hot topic: Brown marmorated stink bug odor compounds do not transfer into milk by feeding bug-contaminated corn silage to lactating dairy cattle.
PubMed:Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed:Characterization of Halyomorpha halys (brown marmorated stink bug) biogenic volatile organic compound emissions and their role in secondary organic aerosol formation.
PubMed:The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
PubMed:Identification of volatiles from oxidised phosphatidylcholine molecular species using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).
PubMed:Effect of chemical form, heating, and oxidation products of linoleic acid on rumen bacterial population and activities of biohydrogenating enzymes.
PubMed:Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
PubMed:Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.
PubMed:Toxicity and metabolism of exogenous α,β-unsaturated carbonyls in potato (Solanum tuberosum L.) tubers.
PubMed:Millipedes that smell like bugs: (E)-alkenals in the defensive secretion of the julid diplopod Allajulus dicentrus.
PubMed:Nematicidal activity of (E,E)-2,4-decadienal and (E)-2-decenal from Ailanthus altissima against Meloidogyne javanica.
PubMed:Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
PubMed:Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
PubMed:Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography.
PubMed:Arbuscular mycorrhizal fungi associated with Artemisia umbelliformis Lam, an endangered aromatic species in Southern French Alps, influence plant P and essential oil contents.
PubMed:Biodiversity of volatile organic compounds from five French ferns.
PubMed:Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed:Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.
PubMed:Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation.
PubMed:Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed:Response of the egg parasitoids Trissolcus basalis and Telenomus podisi to compounds from defensive secretions of stink bugs.
PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed:Attraction of female Culex quinquefasciatus Say (Diptera: Culicidae) to odors from chicken feces.
PubMed:Nematicidal activity of plant essential oils and components from coriander (Coriandrum sativum), Oriental sweetgum (Liquidambar orientalis), and valerian (Valeriana wallichii) essential oils against pine wood nematode (Bursaphelenchus xylophilus).
PubMed:Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed:Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
PubMed:Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED.
PubMed:Effects of fatty acid oxidation products (green odor) on rumen bacterial populations and lipid metabolism in vitro.
PubMed:Inter- and intraspecific variation in defensive compounds produced by five neotropical stink bug species (Hemiptera: Pentatomidae).
PubMed:Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed:Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
PubMed:Genotoxicity and oxidative stress of the mutagenic compounds formed in fumes of heated soybean oil, sunflower oil and lard.
PubMed:Short and simple syntheses of 4-oxo-(E)-2-hexenal and homologs: pheromone components and defensive compounds of Hemiptera.
PubMed:Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS).
PubMed:Structural characterization of an etheno-2'-deoxyguanosine adduct modified by tetrahydrofuran.
PubMed:Chemical and physical signals mediating conspecific and heterospecific aggregation behavior of first instar stink bugs.
PubMed:Rapid assembly of the bicyclo[5.3.1]undecenone core of penostatin F: a successive Diels-Alder/Claisen reaction strategy with an efficient stereochemical relay.
PubMed:Volatile components in metatarsal glands of sika deer, Cervus nippon.
PubMed:Semiochemicals from the predatory stink bug Eocanthecona furcellata (Wolff): components of metathoracic gland, dorsal abdominal gland, and sternal gland secretions.
PubMed:Odorants generated by thermally induced degradation of phospholipids.
PubMed:Changes in volatile compounds of gamma-irradiated fresh cilantro leaves during cold storage.
PubMed:Sex attractant pheromone of the red-shouldered stink bug Thyanta pallidovirens: a pheromone blend with multiple redundant components.
PubMed:Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
PubMed:Study on the mechanisms of the antibacterial action of some plant alpha,beta-unsaturated aldehydes.
PubMed:Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
PubMed:Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay.
PubMed:Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal.
PubMed:Aroma-active components of nonfat dry milk.
PubMed:In vitro antibacterial activity of some aliphatic aldehydes from Olea europaea L.
PubMed:Mutagenicity and identification of mutagenic compounds of fumes obtained from heating peanut oil.
PubMed:Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
PubMed:Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
PubMed:Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
PubMed:Identification of character impact odorants of different soybean lecithins.
PubMed:Synthesis of trans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization.
PubMed:[Identification of volatile compounds of hawthorn by gas chromatography/mass spectrometry (GC/MS)].
PubMed:Attachment of Metarhizium anisopliae to the southern green stink bug Nezara viridula cuticle and fungistatic effect of cuticular lipids and aldehydes.
PubMed:Dorsal abdominal glands in nymphs of southern green stink bug,Nezara viridula (L.) (heteroptera: Pentatomidae): Chemistry of secretions of five instars and role of (E)-4-oxo-2-decenal, compound specific to first instars.
PubMed:A long-range attractant kairomone for egg parasitoidTrissolcus basalis, isolated from defensive secretion of its host,Nezara viridula.
PubMed:Multichemical defense of plant bugHotea gambiae (westwood) (Heteroptera: Scutelleridae) : Sesquiterpenoids from abdominal gland in larvae.
 
Notes:
Rose topnotes. Flavouring compound [Flavornet]
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy