W313520
trans,trans-2,4-Decadienal
natural, 89%
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About This Item
Linear Formula:
CH3(CH2)4CH=CHCH=CHCHO
CAS Number:
Molecular Weight:
152.23
Flavis number:
5.140
PubChem Substance ID:
UNSPSC Code:
12164502
FEMA Number:
3135
NACRES:
NA.21
EC Number:
246-668-9
MDL number:
Beilstein/REAXYS Number:
1704897
InChI key
JZQKTMZYLHNFPL-BLHCBFLLSA-N
InChI
1S/C10H16O/c1-2-3-4-5-6-7-8-9-10-11/h6-10H,2-5H2,1H3/b7-6+,9-8+
SMILES string
[H]C(=O)\C=C\C=C\CCCCC
grade
Halal, Kosher, natural
vapor density
>1 (vs air)
assay
89%
refractive index
n20/D 1.515 (lit.)
bp
114-116 °C/10 mmHg (lit.)
density
0.872 g/mL at 20 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
fatty; meaty; citrus
storage temp.
2-8°C
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
wgk
WGK 2
Regulatory Information
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The anti-proliferative effects of diatoms, described for the first time in copepods, have also been demonstrated in benthic invertebrates such as polychaetes, sea urchins and tunicates. In these organisms PUAs (polyunsaturated aldehydes) induce the disruption of gametogenesis, gamete functionality, fertilization
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Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01)
To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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