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



CAS Number: 188590-62-7Picture of molecule3D/inchi
Nikkaji Web:J1.180.065C
XlogP3-AA:2.00 (est)
Molecular Weight:168.23592000
Formula:C10 H16 O2
NMR Predictor:Predict (works with chrome or firefox)
CAS Number: 134454-31-2Picture of molecule3D/inchi
Nikkaji Web:J1.180.064E
XlogP3-AA:2.00 (est)
Molecular Weight:168.23592000
Formula:C10 H16 O2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
87% (trans isomer) and 810% (cis isomer)
Category:flavoring 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:1570 4,5-epoxy-(E)-2-decenal
FLAVIS Number:16.071 (Old)
DG SANTE Food Flavourings:16.071 4,5-epoxydec-2(trans)-enal
FEMA Number:4037 4,5-epoxy-(E)-2-decenal
FDA Mainterm: 4,5-EPOXY-(E)-2-DECENAL
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 87.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.94500 to 0.96500 @ 20.00 °C.
Pounds per Gallon - (est).: 7.873 to 8.039
Specific Gravity:0.94300 to 0.94900 @ 25.00 °C.
Pounds per Gallon - est.: 7.847 to 7.897
Refractive Index:1.47200 to 1.47800 @ 20.00 °C.
Boiling Point: 92.00 °C. @ 5.00 mm Hg
Boiling Point: 80.00 to 83.00 °C. @ 0.65 mm Hg
Acid Value: 10.00 max. KOH/g
PH Number:10.00
Vapor Pressure:0.006000 mm/Hg @ 25.00 °C. (est)
Flash Point: 240.00 °F. TCC ( 115.80 °C. ) (est)
logP (o/w): 1.732 (est)
Storage:store under nitrogen.
Storage:refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 water, 1153 mg/L @ 25 °C (est)
Organoleptic Properties:
Odor Type: citrus
citrus metallic green aldehydic
Odor Description:at 100.00 %. citrus metallic green aldehydic
Odor and/or flavor descriptions from others (if found).
4,5-EPOXY-(E)-2-DECENAL ≥80.00%, Kosher
Odor Description:Citrus, Fatty
Suggested Uses: Ghee
Cosmetic Information:
None found
For experimental / research use only.
BOC Sciences
For experimental / research use only.
trans-4,5-Epoxy-2(E)-decenal >95%
≥80.00%, Kosher
Odor: Citrus, Fatty
Use: Suggested Uses: Ghee
Santa Cruz Biotechnology
For experimental / research use only.
Odor: Citrus, Fatty
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
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 36/37/39 - Wear suitable clothing, 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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
Category: flavoring agents
Recommendation for epoxy-2-decenal usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 0.69 (μg/person/day)
Structure Class: III
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: 21
 average usual ppmaverage maximum ppm
baked goods: 0.100001.00000
beverages(nonalcoholic): 0.001000.10000
beverages(alcoholic): 0.001000.10000
breakfast cereal: 0.001000.10000
cheese: 0.100001.00000
chewing gum: 0.001000.10000
condiments / relishes: 0.100001.00000
confectionery froastings: 0.001000.10000
egg products: 0.100001.00000
fats / oils: 0.100001.00000
fish products: 0.100001.00000
frozen dairy: 0.010000.50000
fruit ices: 0.010000.50000
gelatins / puddings: 0.010000.50000
granulated sugar: 0.001000.10000
gravies: 0.100001.00000
hard candy: 0.001000.10000
imitation dairy: 0.100001.00000
instant coffee / tea: 0.100001.00000
jams / jellies: 0.001000.10000
meat products: 0.100001.00000
milk products: 0.100001.00000
nut products: 0.010001.00000
other grains: 0.010001.00000
poultry: 0.100001.00000
processed fruits: 0.010001.00000
processed vegetables: 0.010001.00000
reconstituted vegetables: 0.010001.00000
seasonings / flavors: 2.0000010.00000
snack foods: 0.100001.00000
soft candy: 0.001000.10000
soups: 0.100001.00000
sugar substitutes: 0.001000.10000
sweet sauces: 0.100001.00000
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): -0.00023
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 0.000350.00230
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): 0.004900.02300
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.000120.00270
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
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):
List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one a,-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one a,-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19
View page or View pdf
EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6427068
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
Leffingwell:Chirality or Article
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):6427068
Pubchem (sid):10506935
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):11969087
Pubchem (sid):135338390
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):HMDB13105
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
For Odor
For Flavor
methyl propyl trisulfide
methyl benzyl disulfide
Potential Uses:
 cheese ghee cheese
Occurrence (nature, food, other):note
 beef heated beef
Search PMC Picture
PbMd Search PMC Picture
 orange essence oil
Search PMC Picture
 orange fruit juice
Search Trop Picture
2-decenal, (E)-, 4,5-(E)-epoxy
3-(3-pentyl oxiran-2-yl) prop-(E)-2-enal


PubMed:Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis.
PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
PubMed:Flavour chemistry of chicken meat: a review.
PubMed:Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
PubMed:Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
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:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed:Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
PubMed:Odorants generated by thermally induced degradation of phospholipids.
PubMed:Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
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:Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
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.
Lipid peroxidation prod. Contributor to warmed-over flavour development in cooked meats and off-flavour in stored soybean oil. Also present in breadcrumb, hop cone and roasted sesame seed odours and pastry products prepared from margarine
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