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CN

W342300

trans-2-Undecenal

≥95%, stabilized, FG

Synonym(s):

(E)-2-Undecenal

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About This Item

Linear Formula:
CH3(CH2)7CH=CHCHO
CAS Number:
53448-07-0
Molecular Weight:
168.28
FEMA Number:
3423
EC Number:
258-559-3
Council of Europe no.:
11827
MDL number:
MFCD00014680
UNSPSC Code:
12164502
PubChem Substance ID:
24901695
Flavis number:
5.184
NACRES:
NA.21
Organoleptic:
orange; citrus; fruity
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300
400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥95%

may contain

<0.50% alpha-tocopherol, synthetic as stabilizer

impurities

0.1-3.5% cis-2-undecenal

refractive index

n20/D 1.457 (lit.)

bp

115 °C/10 mmHg (lit.)

density

0.849 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

orange; citrus; fruity

SMILES string

[H]C(=O)\C([H])=C(/[H])CCCCCCCC

InChI

1S/C11H20O/c1-2-3-4-5-6-7-8-9-10-11-12/h9-11H,2-8H2,1H3/b10-9+

InChI key

PANBRUWVURLWGY-MDZDMXLPSA-N

Related Categories

General description

trans-2-undecenal is mainly formed due to the oxidation of triolein while heating. It occurs naturally in coriander, fresh red pepper and watermelon.

Pictograms

Environment
GHS09

Signal Word

Warning

Hazard Statements

H400

Precautionary Statements

P273

Hazard Classifications

Aquatic Acute 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

235.4 °F

Flash Point(C)

113 °C

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT1267
SHBP3647
SHBL9411
MKCD3628
MKCB2288V

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Composition of coriander leaf volatiles.
Potter TL & Fagerson IS.
Journal of Agricultural and Food Chemistry, 38(11), 2054-2056 (1990)
Identification of some volatile compounds from Citrullus vulgaris.
Kemp TR.
Phytochemistry, 14(12), 2637-2638 (1975)
Quantitation of volatile compounds in heated triolein by static headspace capillary gas chromatography/infrared spectroscopy-mass spectrometry.
Mahungu SM, et al.
Journal of the American Oil Chemists' Society, 71(4), 453-455 (1994)
Volatiles of fresh and commercial sweet red pepper pastes: processing methods and microwave assisted extraction
Gogus F, et al.
International journal of food properties, 18(8), 1625-1634 (2015)
Jie Sun et al.
Food chemistry, 338, 127838-127838 (2020-08-22)
The potent aroma compounds in butter from four kinds of Chinese butter hotpot seasoning were first investigated by analyzing the isolates from solid-phase microextraction. A total of 49 aroma compounds were identified, and 23 of them were highly correlated with
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