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

2-decenal
dec-2-enal

Sponsors

Name: dec-2-enal
CAS Number: 3913-71-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 223-472-1
CoE Number: 2009
XlogP3-AA: 3.70 (est)
Molecular Weight: 154.25266000
Formula: C10 H18 O
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments:
At least 92%; secondary components 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
JECFA Food Flavoring: 1349 2-decenal
Flavis Number: 05.076 (Old)
DG SANTE Food Flavourings: 05.076 dec-2-enal
FEMA Number: 2366 2-decenal
FDA Mainterm: 2-DECENAL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance: colorless clear oily liquid (est)
Assay: 92.00 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 1.45800 @ 20.00 °C.
Boiling Point: 78.00 to 80.00 °C. @ 3.00 mm Hg
Boiling Point: 229.00 to 230.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.067000 mm/Hg @ 25.00 °C.
Flash Point: 205.00 °F. TCC ( 96.11 °C. )
logP (o/w): 3.828 (est)
Soluble in:
 alcohol
 water, 67.82 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 fatty orange rose aldehydic floral green
Odor Description:
at 10.00 % in dipropylene glycol.
fatty orange rose aldehydic floral green
Flavor Type: fatty
 fatty fried citrus
Taste Description:
fatty fried citrus
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Alfrebro
DECENAL NATURAL 10% IN ETHYL ACETATE-T2 NATURAL
Odor: Orange, Waxy, Fragrant
Alfrebro
DECENAL TRANS-2- NATURAL
Odor: Slightly Fatty, Similar to Poultry, Waxy
Alfrebro
DECENAL-T2 NATURAL 10% IN MCTG, NATURAL
Odor: Slightly Fatty, Similar to Poultry, Waxy
Apiscent Labs
T2 DECENAL
Odor: Diffusive orange odor, rose top note
DeLong Chemicals America
2-Decenal
 
Safety Information:
 
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
FCTXAV
17,761,1979

oral-rat LD50 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 761, 1979.

Dermal Toxicity:
skin-rabbit LD50 3400 mg/kg
FCTXAV
17,761,1979

skin-rabbit LD50 3400 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 761, 1979.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-decenal usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.60 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 6.00 (μg/capita/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: 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:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients.View pdf
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
EPI System: View
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 3913-71-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 19801
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 dec-2-enal
Chemidplus: 0003913711
 
References:
 dec-2-enal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 3913-71-1
Pubchem (cid): 19801
Pubchem (sid): 134984905
Flavornet: 3913-71-1
 
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
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB30999
FooDB: FDB002987
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
iso
butyraldehyde
FL/FR
citronellyl oxyacetaldehyde
FL/FR
citrus carbaldehyde
FR
6,7,8-
decen-1-ol
FR
dodecanal (aldehyde C-12 lauric)
FL/FR
intreleven aldehyde (IFF)
FR
3-
methyl-4-hexyl oxybutyraldehyde
FR
nonanal (aldehyde C-9)
FL/FR
nonanal diethyl acetal
FL/FR
octane nitrile
FR
TMH aldehyde
FR
undecanal
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
balsamic
cinnamyl formate
FL/FR
citrus
bergamot oil
FL/FR
bergamot oil bergaptene reduced italy
FL/FR
bergamot oil turkey
FL/FR
citral dimethyl acetal
FL/FR
citrus floral green fragrance
FR
citrus specialty
FR
2,4-
dimethyl-3-cyclohexene-1-methanyl acetate
FR
2-
methyl decanal (aldehyde C-11 MOA)
FL/FR
nonanal dimethyl acetal
FL/FR
bitter
orange peel oil terpeneless
FL/FR
(E)-2-
tetradecenal
FL/FR
2-
tetradecenal
FL/FR
tetrahydrocitral
FL/FR
earthy
methyl undecylenate
FL/FR
ethereal
ethyl formate
FL/FR
fatty
decanol
FL/FR
iso
octanol
FR
floral
acetaldehyde dibutyl acetal
FL/FR
amyl benzoate
FL/FR
alpha-
amyl cinnamaldehyde diethyl acetal
FR
amyl salicylate
FL/FR
anisyl propanal / methyl anthranilate schiff's base
FR
boronia concrete
FL/FR
alpha-
butyl cinnamaldehyde
FL/FR
citronellyl acetate
FL/FR
citronellyl ethoxalate
FR
citronellyl propionate
FL/FR
coriander seed oil CO2 extract
FL/FR
cumin carbinol
FR
gamma-
damascone
FR
dictamnus hispanicus oil
FR
dihydrocarvyl acetate
FL/FR
(±)-2,3-
dihydrofarnesol
FL/FR
dihydroisojasmonate methyl ester
FR
dimethyl benzyl carbinol
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
6,8-
dimethyl-2-nonanol
FR
ethyl phenoxyacetate
FR
farnesol
FL/FR
farnesyl acetate
FL/FR
floral butanal
FR
floral undecenone
FR
gardenia absolute
FR
gardenia acetal
FR
gardenia concrete
FR
geranium oil
FL/FR
geranium oil africa
FL/FR
geranyl acetone
FL/FR
geranyl formate
FL/FR
geranyl nonanoate
CS
(Z)-4-
hepten-2-yl salicylate
FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hexyl lactate
FL/FR
hyacinth oil
FR
hydrangea fragrance
FR
hydroxycitronellal diethyl acetal
FL/FR
hydroxycitronellal propylene glycol acetal
FL/FR
jasmin cyclopentanol
FR
jonquil absolute
FR
lilac absolute
FR
lily fragrance
FR
lily propanol
FR
linalyl phenyl acetate
FL/FR
lotus fragrance
FR
magnolia decadienal
FR
magnolia indene
FR
(2-
methoxy-1-methyl propyl) benzene
FR
(3-
methoxy-2-methyl propyl) benzene
FR
1-(2-
methyl allyl oxy)-2-methyl butane
FR
3-
methyl-6-ethyl-5-octen-1-ol
FR
mimosa absolute
FL/FR
mimosa absolute france
FL/FR
mimosa absolute india
FL/FR
muguet carbinol
FL/FR
narcissus acetate
FL/FR
nerol
FL/FR
neroli oil CO2 extract
FL/FR
nerolidol
FL/FR
(E)-
nerolidol
FL/FR
nonanal / methyl anthranilate schiff's base
FR
nonanol
FL/FR
ocean propanal
FL/FR
ocean propanal / methyl anthranilate schiff's base
FR
orange leaf absolute
FL/FR
bitter
orangeflower absolute tunisia
FL/FR
orchid specialty
FR
papaya isobutyrate
FL/FR
phenethyl formate
FL/FR
phenyl acetaldehyde dicitronellyl acetal
FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
phenyl propyl phenyl acetate
FR
rhodinyl formate
FL/FR
rose butanoate
FL/FR
laevo-
rose oxide
FL/FR
(Z)-
rose oxide
FL/FR
rose pyran
FR
styralyl formate
FL/FR
sweet pea absolute
FR
terpinyl isobutyrate
FL/FR
5-
tricyclodecenyl acetate
FR
(E)-2,5,9-
trimethyl-4,9-decadien-1-al
FR
(S,E)-3,7,11-
trimethyldodeca-6,10-dienal
FR
verdyl acetate
FR
violet methyl carbonate
FR
ylang ylang flower oil III
FL/FR
fresh
decyl vinyl ether
FR
3-(3-
propen-2-yl phenyl) butanal
FR
fruity
benzyl methyl ether
FL/FR
citronellyl isobutyrate
FL/FR
cyclohexyl crotonate
FR
dimethyl succinate
FL/FR
(R)-gamma-
dodecalactone
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
octyl formate
FL/FR
peach pivalate
FR
tropical ionone
FL/FR
fungal
jasmin nonane
FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
iso
butyl benzyl carbinol
FL/FR
chrysanthemum oxide
FL/FR
cilantro leaf oil
FL/FR
cumin acetaldehyde
FL/FR
iso
cyclocitral (IFF)
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
earthy acetal
FL/FR
flower hexene
FR
geranium absolute
FL/FR
green carbaldehyde
FR
green cyclopropionate
FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
(Z)-3-
hexen-1-yl angelate
FR
hexen-1-yl oxypropane nitrile
FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
hexyl (Z)-tiglate
FL/FR
hyacinth absolute
FL/FR
ivy dioxolane
FR
(2-
methoxy-1-methyl butyl) benzene
FR
[(4E,4Z)-5-
methoxy-3-methyl-4-penten-1-yl] benzene
FR
methyl cyclocitrone (IFF)
FR
para-
methyl hydratropaldehyde
FL/FR
methyl octine carbonate
FL/FR
4-
methyl-4-phenyl pentanone
FR
octyl oxyacetaldehyde
FR
pelargonium graveolens stem leaf extract
FR
phenethyl isopropyl ether
FR
phenethyl oxyacetaldehyde
FR
phenethyl tiglate
FL/FR
phenyl acetaldehyde solution
FL/FR
herbal
chrysanthemum ketone
FR
clary sage absolute
FL/FR
coriander oleoresin
FL/FR
dihexyl (E)-fumarate
FR
eucalyptus citriodora oil
FR
linalyl acetate
FL/FR
2-
methyl butyl salicylate
FL/FR
(1S,5R)-
myrtenyl acetate
FL/FR
phenyl acetaldehyde diisoamyl acetal
FR
leathery
leather cyclohexanol
FR
medicinal
kunzea ericoides leaf oil
FR
spicy
cinnamyl propionate
FL/FR
iso
cyclogeraniol (IFF)
FR
spicy carbonate
FR
tea
camellia oleifera leaf extract
FL/FR
waxy
3-
decanone
FL/FR
octanol
FL/FR
woody
(E)-
ethyl geranate
FR
For Flavor
No flavor group found for these
acetaldehyde dibutyl acetal
FL/FR
amyl benzoate
FL/FR
boronia concrete
FL/FR
3-
decanone
FL/FR
(±)-2,3-
dihydrofarnesol
FL/FR
(R)-gamma-
dodecalactone
FL/FR
earthy acetal
FL/FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
hexyl (Z)-tiglate
FL/FR
hyacinth absolute
FL/FR
hydroxycitronellal propylene glycol acetal
FL/FR
linalyl phenyl acetate
FL/FR
2-
methyl butyl salicylate
FL/FR
narcissus acetate
FL/FR
nonanal diethyl acetal
FL/FR
phenyl acetaldehyde solution
FL/FR
styralyl formate
FL/FR
terpinyl isobutyrate
FL/FR
2-
tetradecenal
FL/FR
tetrahydrocitral
FL/FR
(E)-4-
undecenal
FL
iso
amyl 3-(2-furan) propionate
FL/FR
alpha-
butyl cinnamaldehyde
FL/FR
aldehydic
aldehydic
iso
butyraldehyde
FL/FR
nonanal (aldehyde C-9)
FL/FR
amber
iso
butyl benzyl carbinol
FL/FR
aromatic
amyl salicylate
FL/FR
citrus
bergamot oil
FL/FR
bergamot oil bergaptene reduced italy
FL/FR
bergamot oil turkey
FL/FR
cilantro leaf oil
FL/FR
citral dimethyl acetal
FL/FR
citronellyl oxyacetaldehyde
FL/FR
2-
methyl decanal (aldehyde C-11 MOA)
FL/FR
nerol
FL/FR
bitter
orange peel oil terpeneless
FL/FR
ethereal
ethyl formate
FL/FR
fatty
(E,E)-2,4-
dodecadienal
FL
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
cinnamyl propionate
FL/FR
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
dihydrocarvyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
farnesol
FL/FR
farnesyl acetate
FL/FR
geranium oil
FL/FR
geranium oil africa
FL/FR
geranyl acetone
FL/FR
linalyl acetate
FL/FR
muguet carbinol
FL/FR
neroli oil CO2 extract
FL/FR
ocean propanal
FL/FR
orange leaf absolute
FL/FR
bitter
orangeflower absolute tunisia
FL/FR
laevo-
rose oxide
FL/FR
tropical ionone
FL/FR
ylang ylang flower oil III
FL/FR
fruity
benzyl methyl ether
FL/FR
citronellyl isobutyrate
FL/FR
dimethyl succinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
hexyl lactate
FL/FR
rhodinyl formate
FL/FR
rose butanoate
FL/FR
green
chrysanthemum oxide
FL/FR
clary sage absolute
FL/FR
coriander oleoresin
FL/FR
cumin acetaldehyde
FL/FR
iso
cyclocitral (IFF)
FL/FR
3,4-
dimethoxystyrene
FL
geranium absolute
FL/FR
geranyl formate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
methyl 2-undecynoate
FL
para-
methyl hydratropaldehyde
FL/FR
methyl octine carbonate
FL/FR
nerolidol
FL/FR
(E)-
nerolidol
FL/FR
nonanal dimethyl acetal
FL/FR
octyl formate
FL/FR
papaya isobutyrate
FL/FR
phenethyl formate
FL/FR
phenethyl tiglate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
(Z)-
rose oxide
FL/FR
herbal
coriander seed oil CO2 extract
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
melon
hydroxycitronellal diethyl acetal
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
spicy
cinnamyl formate
FL/FR
tea
camellia oleifera leaf extract
FL/FR
waxy
adoxal (Givaudan)
FL/FR
decanol
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
methyl undecylenate
FL/FR
mimosa absolute
FL/FR
mimosa absolute france
FL/FR
mimosa absolute india
FL/FR
nonanol
FL/FR
octanol
FL/FR
(E)-2-
tetradecenal
FL/FR
undecanal
FL/FR
woody
(1S,5R)-
myrtenyl acetate
FL/FR
 
Potential Uses:
 aldehydicFR
 amberFR
 citrusFR
 floralFR
 grapefruitFR
 herbalFR
 lavenderFR
 orangeFR
 
Occurrence (nature, food, other): note
 beef
Search PMC Picture
 bergamot oil @ 0.000-0.009%
Data GC Search Trop Picture
 bread white bread
Search PMC Picture
 carrot
Search Trop Picture
 caviar
Search PMC Picture
 cheese
Search PMC Picture
 chicken
Search PMC Picture
 coriander leaf oil @ 0.03-0.68%
Data GC Search Trop Picture
 cranberry fruit
Search Trop Picture
 fish
Search PMC Picture
 melon
Search PMC Picture
 milk
Search PMC Picture
 olive
Search Trop Picture
 orange sweet orange
Search Trop Picture
 pork
Search PMC Picture
 potato
Search Trop Picture
 potato chip
Search PMC Picture
 soybean
Search Trop Picture
 tea
Search Trop Picture
 
Synonyms:
 dec-2-enal
2-decen-1-al
 decenaldehyde
 decylenic aldehyde
3-heptyl acrolein
3-heptylacrolein
 

Articles:

PubMed: Human prostaglandin reductase 1 (PGR1): Substrate specificity, inhibitor analysis and site-directed mutagenesis.
PubMed: Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties.
PubMed: Behavioral responses to mammalian blood odor and a blood odor component in four species of large carnivores.
PubMed: Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).
PubMed: Pharmacological activities of cilantro's aliphatic aldehydes against Leishmania donovani.
PubMed: Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.
PubMed: Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
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: Intermediate role of α-keto acids in the formation of Strecker aldehydes.
PubMed: Flavour chemistry of chicken meat: a review.
PubMed: New anthraquinone derivatives from Geosmithia lavendula.
PubMed: Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
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: In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.
PubMed: Defluorination of 4-fluorophenol by cytochrome P450(BM₃)-F87G: activation by long chain fatty aldehydes.
PubMed: Millipedes that smell like bugs: (E)-alkenals in the defensive secretion of the julid diplopod Allajulus dicentrus.
PubMed: Chemical conversion of phenylethylamine into phenylacetaldehyde by carbonyl-amine reactions in model systems.
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: Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes.
PubMed: Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography.
PubMed: Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka).
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: Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
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: Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry.
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: Use of an in vitro digestion model to study the bioaccessibility of 4-hydroxy-2-nonenal and related aldehydes present in oxidized oils rich in omega-6 acyl groups.
PubMed: Attraction of female Culex quinquefasciatus Say (Diptera: Culicidae) to odors from chicken feces.
PubMed: Contribution of lipid oxidation products to acrylamide formation in model systems.
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: Mechanism of 1,N2-etheno-2'-deoxyguanosine formation from epoxyaldehydes.
PubMed: Re-evaluation of peroxide value as an indicator of the quality of edible oils.
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: Identification of volatile degradants in formulations containing sesame oil using SPME/GC/MS.
PubMed: Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed: Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
PubMed: Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
PubMed: Changes induced by UV radiation during virgin olive oil storage.
PubMed: Amine degradation by 4,5-epoxy-2-decenal in model systems.
PubMed: Strecker type degradation of phenylalanine by 4-hydroxy-2-nonenal in model systems.
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: Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils.
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: Study of light-induced volatile compounds in goat's milk cheese.
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: Aldehydic lipid peroxidation products derived from linoleic acid.
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: Characterization of epitopes recognized by 4-hydroxy-2-nonenal specific antibodies.
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: Alarm pheromone of pentatomid bug,Erthesina fullo Thunberg (Hemiptera: Pentatomidae).
PubMed: Chemistry of mandibular and Dufour's gland secretions of ants in genusMyrmecocystus.
PubMed: Multichemical defense of plant bugHotea gambiae (westwood) (Heteroptera: Scutelleridae) : Sesquiterpenoids from abdominal gland in larvae.
PubMed: INHIBITION OF THE BIOLUMINESCENT OXIDATION OF REDUCED FLAVIN MONONUCLEOTIDE BY 2-DECENAL.
 
Notes:
Constit. of essential oil of coriander. Also present in French fries, tomato, wheat bread, cooked meats, roasted pecans, roasted filbert and rice. Flavouring agent
 
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