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(E,E)-2,4-decadienal
General Material Information
| Preferred name | (E,E)-2,4-decadienal |
| Trivial Name | (E,E)-2,4-Decadienal |
| Short Description | trans-2,trans-4-decadienal |
| Formula | C10 H16 O |
| CAS Number | 25152-84-5 |
| FEMA Number | 3135 |
| Flavis Number | 5.14 |
| ECHA Number | 246-668-9 |
| FDA UNII | 3G88X2RK09 |
| Nikkaji Number | J88.326C |
| Beilstein Number | 1704897 |
| MDL | MFCD00007007 |
| COE Number | 2120 |
| xLogP3-AA | 3.20 (est) |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1190 trans-2,trans-4-decadienal |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 25152-84-5 ; 2-TRANS,4-TRANS-DECADIENAL |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| (2E,4E)-deca-2,4-dienal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 25152-84-5 |
| Pubchem (cid): | 5283349 |
| Pubchem (sid): | 134983663 |
| Flavornet: | 25152-84-5 |
| Pherobase: | View |
| Publications by Info | |
| FILBERTONE | |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| CHEMBL: | View |
| HMDB (The Human Metabolome Database): | HMDB36598 |
| FooDB: | FDB015511 |
| YMDB (Yeast Metabolome Database): | YMDB01455 |
| Export Tariff Code: | 2912.19.5000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 152.23672485352 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.206 to 7.289 |
| Refractive Index | 1.512 to 1.517 @ 20 °C |
| Boiling Point | 279 to 280°C @ 760 mm Hg |
| Boiling Point | 114 to 116°C @ 10 mm Hg |
| Acid Value | 5 max KOH/g |
| Vapor Pressure | 0.03 mmHg @ 25 °C |
| Vapor Density | 5.2 |
| Flash Point TCC Value | 85 °C TCC |
| logP (o/w) | 3.18 est |
| Shelf life | 12 months (or longer if stored properly.) |
| Storage notes | Refrigerate in tightly sealed containers. |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| water, slightly | Yes |
| water, 105.7 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Fatty | |
| oily, cucumber, melon, citrus, pumpkin, nutty, fatty, chicken, fried, chicken fat, coriander, brothy | |
| Odor strength | high , recommend smelling in a 1.00 % solution or less |
| Substantivity | 94 hour(s) at 1.00 % in dipropylene glycol |
| Luebke, William tgsc, (2007) | At 1.00 % in dipropylene glycol. oily cucumber melon citrus pumpkin nut meat |
| Mosciano, Gerard P&F 23, No. 3, 55, (1998) | At 2.00 %. Fatty, chicken, fried, citrus, chicken fat, coriander and brothy |
| Flavor Type: Fatty | |
| fatty, chicken, aldehydic, green, fried, potato | |
| Mosciano, Gerard P&F 23, No. 3, 55, (1998) | At 5.00 ppm. Fatty, chicken, aldehydic, green, fried and potato |
| Chicken flavors, fatty notes in various nut flavors, specifically peanut and peanut butter. Useful in savory and dairy flavors, and at low levels in various citrus and other fruit flavors. Blends well with other dienals. | Fatty, oily, chicken fat, fried potatoes. Bitter orange character in high diution |
| Useful in: nuts, brown others, dairy, vegetable, meat, savory others, citrus | Fatty, chicken, aldehydic |
| General comment | Fresh and sweet in dilution, with orange, grapefruit |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Flavoring purposes | Bread, Citrus, Cranberry, Fat, Grapefruit, Green, Huckleberry, Orange, Peanut, Potato chip, Spice, Strawberry, Tomato |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/39 - Wear suitable clothing 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 | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Human Experience: | |
| 5 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| IFRA Critical Effect: | |||
| Insufficient data | |||
| View the IFRA Standard | |||
| Recommendation for (E,E)-2,4-decadienal usage levels up to: | |||
| PROHIBITED: Should not be used as a fragrance ingredient. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 62.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 70.00 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 560 (μg/person/day) | ||
| Threshold of Concern: | 1800 (μg/person/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: 4 | |||
| Click here to view publication 4 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 10.00000 | |
| beverages(nonalcoholic): | - | 10.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | 10.00000 | |
| cheese: | - | - | |
| chewing gum: | - | 10.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 10.00000 | |
| fruit ices: | - | 10.00000 | |
| gelatins / puddings: | - | 10.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | 10.00000 | |
| hard candy: | - | 10.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 10.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | 10.00000 | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| 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/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 0.50000 | 1.50000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.50000 | 5.00000 | |
| Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 1.50000 | |
| Processed fruit (04.1): | - | - | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 1.00000 | 5.00000 | |
| Confectionery (05.0): | 1.00000 | 5.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 1.00000 | 5.00000 | |
| Bakery wares (07.0): | 1.00000 | 5.00000 | |
| Meat and meat products, including poultry and game (08.0): | 2.00000 | 10.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.50000 | 3.00000 | |
| Eggs and egg products (10.0): | 0.01000 | 1.00000 | |
| Sweeteners, including honey (11.0): | 2.50000 | 7.50000 | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 3.00000 | 10.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | 1.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.06000 | 1.00000 | |
| Ready-to-eat savouries (15.0): | 5.00000 | 20.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.50000 | 1.50000 | |
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): |
| Flavouring Group Evaluation 203: alpha,beta-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double bonds and with or without additional non-conjugated double bonds View page or View pdf |
| 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 203, Revision 1 (FGE.203Rev1): a,ß-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): a,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds View page or View pdf |
| Safety and efficacy of 26 compounds belonging to chemical group 3 (a,ß-unsaturated straight-chain and branched-chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,ß-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting) View page or View pdf |
| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):25152-84-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5283349 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| (2E,4E)-deca-2,4-dienal |
| Chemidplus:0025152845 |
| RTECS:HD3000000 for cas# 25152-84-5 |