Constit. of essential oil of coriander. Also present in French fries, tomato, wheat bread, cooked meats, roasted pecans, roasted filbert and rice. Flavouring agent
  • Alfrebro
  • Apiscent Labs
    • Apiscent Labs, LLC
      Delivery of Quality
      Custom manufacturer and international supplier of fine ingredients.
      We believe inspired chemistry enriches lives. That's why our team is guided by a mission to provide fine ingredients to the worldwide pharmaceutical, flavor and fragrance markets with a primary focus on the manufacturing of value-added, research-based molecules. We're innovative problem solvers committed to excellence at every phase. Our work builds the foundation for our clients' continued success.
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      Email: Carl Sheeley
      Email: Customer Service
      Voice: +1 (414) 744 3993
      Fax: +1 (414) 744 7111
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  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
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      9926 2-Decenal
Synonyms   Articles   Notes   Search
dec-2-enal (Click)
CAS Number: 3913-71-1Picture of molecule
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
IBM Patents: Obtain
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:
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
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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:
 water, 67.82 mg/L @ 25 °C (est)
Insoluble in:
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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
 fatty  fried  citrus  
Taste Description:
fatty fried citrus
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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Odor: Orange, Waxy, Fragrant
Odor: Slightly Fatty, Similar to Poultry, Waxy
Odor: Slightly Fatty, Similar to Poultry, Waxy
Apiscent Labs
Odor: Diffusive orange odor, rose top note
DeLong Chemicals America
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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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  5000 mg/kg

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

Dermal Toxicity:
skin-rabbit LD50 3400 mg/kg

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

Inhalation Toxicity:
Not determined
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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
Click here to view publication 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: --
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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
Chemidplus: 0003913711
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 3913-71-1
Pubchem (cid): 19801
Pubchem (sid): 134984905
Flavornet: 3913-71-1
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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
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
For Odor
 adoxal (Givaudan)FL/FR
 citronellyl oxyacetaldehydeFL/FR
 citrus carbaldehydeFR
 nonanal (aldehyde C-9)FL/FR
 nonanal diethyl acetalFL/FR
 octane nitrileFR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
bitter orange peel oil terpenelessFL/FR
 methyl undecylenateFL/FR
 ethyl formateFL/FR
 citronellyl acetateFL/FR
 citronellyl ethoxalateFR
 dimethyl benzyl carbinolFL/FR
 geranyl formateFL/FR
 magnolia decadienalFR
 muguet carbinolFL/FR
 narcissus acetateFL/FR
 nonanal / methyl anthranilate schiff's baseFR
 phenethyl formateFL/FR
 phenyl propyl phenyl acetateFR
(Z)-rose oxideFL/FR
 rose pyranFR
 decyl vinyl etherFR
 cilantro leaf oilFL/FR
 cumin acetaldehydeFL/FR
isocyclocitral (IFF)FL/FR
 geranium absoluteFL/FR
 green carbaldehydeFR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
 phenethyl isopropyl etherFR
 phenethyl oxyacetaldehydeFR
 phenethyl tiglateFL/FR
 leather cyclohexanolFR
(E)-ethyl geranateFR
For Flavor
No flavor group found for these
 adoxal (Givaudan)FL/FR
 cumin acetaldehydeFL/FR
isocyclocitral (IFF)FL/FR
 dimethyl benzyl carbinolFL/FR
 methyl undecylenateFL/FR
 narcissus acetateFL/FR
 nonanal diethyl acetalFL/FR
 phenethyl formateFL/FR
 nonanal (aldehyde C-9)FL/FR
 cilantro leaf oilFL/FR
 citronellyl oxyacetaldehydeFL/FR
bitter orange peel oil terpenelessFL/FR
 ethyl formateFL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
 citronellyl acetateFL/FR
 muguet carbinolFL/FR
 geranium absoluteFL/FR
 geranyl formateFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(Z)-rose oxideFL/FR
 phenethyl tiglateFL/FR
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Potential Uses:
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Occurrence (nature, food, other): note
Search  Picture
 bergamot oil @ 0.000-0.009%
Data  GC  Search Trop  Picture
 bread white bread
Search  Picture
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Search  Picture
 coriander leaf oil @ 0.03-0.68%
Data  GC  Search Trop  Picture
 cranberry fruit
Search Trop  Picture
Search  Picture
Search  Picture
Search  Picture
Search Trop  Picture
 orange sweet orange
Search Trop  Picture
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 potato chip
Search  Picture
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 decylenic aldehyde
3-heptyl acrolein
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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.
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