(e E)-2 4-decadienal

(E,E)-2,4-Decadienal
Names
	Preferred IUPAC name (2E,4E)-Deca-2,4-dienal
Identifiers
CAS Number	25152-84-5 ;
3D model ( JSmol)	Interactive image;
ChEBI	CHEBI:149547;
ChEMBL	ChEMBL443949 ;
ChemSpider	4446470 ;
ECHA InfoCard	100.042.411
EC Number	246-668-9;
MeSH	2-trans-4-trans-Decadienal
PubChem CID	5283349;
UNII	3G88X2RK09 ;
CompTox Dashboard ( EPA)	DTXSID6024911 ;
	InChI InChI=1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+ Key: JZQKTMZYLHNFPL-BLHCBFLLSA-N ; InChI=1/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+ Key: JZQKTMZYLHNFPL-BLHCBFLLBF;
	SMILES CCCCC\C=C\C=C\C=O;
Properties
Chemical formula	C10H16O
Molar mass	152.237 g·mol−1
Boiling point	115 °C; 239 °F; 388 K at 1.3 kPa
log P	3.419
Refractive index (nD)	1.515
Related compounds
Related alkenals	Acrolein; Crotonaldehyde; cis-3-Hexanal; 2-Nonenal
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify ( what is ?) Infobox references

(E,E)-2,4-Decadienal is an aromatic substance found in butter, cooked beef, fish, potato chips, roasted peanut,^[2] buckwheat^[3] and wheat bread crumb.^[4] In an isolated state, it smells of deep fat flavor, characteristic of chicken aroma (at 10 ppm). At lower concentration, it has the odor of citrus, orange or grapefruit. It might be carcinogenic.^[5] It has been used as aroma in the EU, but use restrictions apply until the required data have been submitted.^[6]

References

^ "2,4-decadienal - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 27 March 2005. Identification and Related Records. Retrieved 7 October 2011.
^ "2,4 Decadienal". USA. Archived from the original on 2008-09-07. Retrieved 2008-06-20.
^ Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi: 10.1016/j.foodchem.2008.05.048.
^ Nicoline Vermeulena; Michael Czernyb; Michael G. Gänzlea; Peter Schieberleb & Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi: 10.1016/j.jcs.2006.07.002.
^ Louis W. Chang; Wai-Sze Lo & Pinpin Lin (2005). "Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells". Toxicological Sciences. 87 (2): 337–343. doi: 10.1093/toxsci/kfi258. PMID 16014734.
^ "KOMMISSIONENS FORORDNING (EU) 2017/378 af 3. marts 2017 om ændring af bilag I til Europa-Parlamentets og Rådets forordning (EF) nr. 1334/2008 for så vidt angår visse aromastoffer" (in Danish). 2017-03-16.

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[1] "2,4-decadienal - Compound Summary". PubChem Compound. USA: National Center for Biotechnology Information. 27 March 2005. Identification and Related Records. Retrieved 7 October 2011.

[2] "2,4 Decadienal". USA. Archived from the original on 2008-09-07. Retrieved 2008-06-20.

[3] Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi: 10.1016/j.foodchem.2008.05.048.

[4] Nicoline Vermeulena; Michael Czernyb; Michael G. Gänzlea; Peter Schieberleb & Rudi F. Vogel (2007). "Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation". Journal of Cereal Science. 45 (1): 78–87. doi: 10.1016/j.jcs.2006.07.002.

[5] Louis W. Chang; Wai-Sze Lo & Pinpin Lin (2005). "Trans, Trans-2,4-Decadienal, a Product Found in Cooking Oil Fumes, Induces Cell Proliferation and Cytokine Production Due to Reactive Oxygen Species in Human Bronchial Epithelial Cells". Toxicological Sciences. 87 (2): 337–343. doi: 10.1093/toxsci/kfi258. PMID 16014734.

[6] "KOMMISSIONENS FORORDNING (EU) 2017/378 af 3. marts 2017 om ændring af bilag I til Europa-Parlamentets og Rådets forordning (EF) nr. 1334/2008 for så vidt angår visse aromastoffer" (in Danish). 2017-03-16.

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