3913-71-1

Basic information

• Product Name: TRANS-2-DECENAL
• Synonyms: T2 DECENAL;TRANS-2-DECEN-1-AL;TRANS-2-DECENYL ALDEHYDE;2-decen-1-al;2-Decenal;dec-2-enal;decenaldehyde;FEMA 2366
• CAS NO: 3913-71-1
• Molecular Formula: C₁₀H₁₈O
• Molecular Weight: 154.25
• EINECS: 223-474-2
• Mol File: 3913-71-1.mol
• Article Data: 9

Chemical Properties

• Melting Point: -16°C (estimate)
• Boiling Point: 78-80 °C3 mm Hg(lit.)
• Flash Point: 205 °F
• Appearance: /
• Density: 0.841 g/mL at 25 °C(lit.)
• Vapor Pressure: 0.0674mmHg at 25°C
• Refractive Index: n20/D 1.453(lit.)
• CAS DataBase Reference: TRANS-2-DECENAL(CAS DataBase Reference)
• NIST Chemistry Reference: TRANS-2-DECENAL(3913-71-1)
• EPA Substance Registry System: TRANS-2-DECENAL(3913-71-1)

Safety Data

• Hazard Codes: Xi,N
• Statements: 41-43-50/53
• Safety Statements: 26-36/37-60-61
• RIDADR: UN 3082 9/PG 3
• WGK Germany: 3
• F: 10
• Hazardous Substances Data: 3913-71-1(Hazardous Substances Data)

Usage

Description

TRANS-2-DECENAL, also known as 2-Decenal, is an enal compound consisting of dec-2-ene with an oxo group at the 1-position. It is characterized by its powerful waxy, orange aroma and has a taste threshold value of 1.0 ppm, with taste characteristics described as waxy, fatty, earthy, coriander, mushroom, green with a pork fat nuance.

Uses

Used in Flavor and Fragrance Industry:
TRANS-2-DECENAL is used as a flavoring agent for its distinct waxy, fatty, earthy, coriander, green, and mushroom aroma with a chicken and pork fat nuance. It is particularly effective at low concentrations, with an aroma threshold value of 1 ppb.
Used in Food Industry:
TRANS-2-DECENAL is used as an additive in the food industry to enhance the flavor and aroma of various products. Its natural occurrence in a wide range of foods, such as bitter orange peel, blackberry, ginger, butter, mushroom, kiwi, bacon fat, roast beef, beef fat, heated beef fat, bilberries, carrot root, boiled chicken, chicken broth, cranberry press residue, ham, lingonberry, orange, heated pork fat, potato chip, soy bean, boiled mutton, tea, roasted filberts, roasted peanuts, and coriander leaf, makes it a suitable choice for adding a unique and natural taste to these products.
Used in Cosmetics and Personal Care Industry:
Due to its pleasant and powerful aroma, TRANS-2-DECENAL can be used as a fragrance ingredient in the cosmetics and personal care industry. It can be incorporated into products such as perfumes, lotions, and other personal care items to provide a long-lasting and appealing scent.

Preparation

By reaction of octanal and ethyl vinyl ether and subsequent hydrolysis.

Safety Profile

Moderately toxic by skin contact. Mildly toxic by ingestion. A severe skin irritant. When heated to decomposition it emits acrid smoke and fumes. See also ALDEHYDES.

InChI:InChI=1/C10H18O/c1-2-3-4-5-6-7-8-9-10-11/h8-10H,2-7H2,1H3/b9-8-

Upstream product

• 18409-18-2 (E)-2-decenol 
• 112-31-2 caprinaldehyde 
• 28735-89-9 1,1-dimethoxy-dec-2-ene 
• 60697-67-8 trans-1-bromo-2-decene 
• 74824-56-9 dec-1-en-3-ol 
• 13125-66-1 n-heptylmagnesium bromide 
• 112-30-1 1-Decanol 
• 124-13-0 Octanal 
• 2136-75-6 (triphenylphosphoranylidene)acetaldehyde 
• 112-62-9 Methyl oleate 
• 872-05-9 1-Decene 
• 22104-80-9 dec-2-en-1-ol 
• 122-32-7 trioleoylglycerol 

Downstream Products

• 112-31-2 caprinaldehyde 
• 334-48-5 1-decanoic acid 
• 334-49-6 trans-2-decenoic acid 
• 112-30-1 1-Decanol 
• 1158468-56-4 (1S,6R)-ethyl 3-(diethoxyphosphoryl)-6-heptyl-2-oxocyclohex-3-enecarboxylate 
• 1174194-21-8 (R,E)-3-styryldecan-1-ol 
• 1280739-11-8 (4aS,5R,6S,10bS)-5-heptyl-6-(2-oxo-2-phenylethyl)-2-phenyl-4a,5,6,10b-tetrahydro-4H-benzo[f]isochromen-4-one 
• 22104-80-9 dec-2-en-1-ol 
• 1360762-34-0 (3R,5R)-2-tert-butoxycarbonyl-5-heptyl-1-(4-nitrophenylsulfonyl)pyrazolidin-3-ol 
• 1360762-61-3 (5R)-5-heptyl-1-(4-nitrophenylsulfonyl)-4,5-dihydro-1H-pyrazole 
• 1360762-74-8 (5R)-2-tert-butoxycarbonyl-5-heptyl-1-(4-nitrophenylsulfonyl)pyrazolidin-3-one 

Relevant articles and documents

Formation of potentially toxic carbonyls during oxidation of triolein in the presence of alimentary antioxidants

Abstract: A relation between oil uptake and cancer as well as induction of hepatic inflammation was shown earlier. It is discussed that the main oil oxidation products—hydroperoxides and carbonyls—might be the reason for the mentioned diseases. In this manuscript quantitative determination of aldehydes which are formed during oxidation of triolein—as a model substance—using the Rancimat 679 is described. The oxidation of 11?g of triolein is carried out at 120?°C sparging air with a flow of 20?dm3/h for 10?h. A series of aliphatic aldehydes starting from hexanal to decanal as well as decenal was identified by LC–MS/MS and quantified as DNPH derivatives. In addition, the total amount of carbonyls was determined. Based on the calibration with hexanal, all other dominant substances were in the similar concentration range with maximum concentrations of 1.6?μmol/cm3 of hexanal, 2.3?μmol/cm3 of heptanal, 2.5?μmol/cm3 of octanal, 3.2?μmol/cm3 of nonanal, 4.0?μmol/cm3 of decanal after 6?h. The total amount of carbonyls reached a maximum after 6?h being 27?μmol/cm3 for triolein without antioxidant. The results of this investigation will be a basis for further toxicological studies on oxidized oils.

Method to oxidize alcohols selectively to aldehydes and ketones with heterogeneous supported ruthenium catalyst at room temperature in air and catalyst thereof

The present invention relates to a method for selectively oxidizing alcohol by using a heterogeneous catalyst for producing aldehyde and ketone in an organic synthesis process used in the laboratory and chemical industries, and a catalytic system thereof. The method can be used as an intermediate product for synthesizing medicine, scent, fragrance, and precise chemical products, and can use a heterogeneous catalyst at room temperature in air by using the catalytic system and producing alcohol and ketone.COPYRIGHT KIPO 2016

A detailed identification study on high-temperature degradation products of oleic and linoleic acid methyl esters by GC-MS and GC-FTIR

GC-MS and GC-FTIR were complementarily applied to identify oxidation compounds formed under frying conditions in methyl oleate and linoleate heated at 180 °C. The study was focused on the compounds that originated through hydroperoxide scission that remain attached to the glyceridic backbone in fats and oils and form part of non-volatile molecules. Twenty-one short-chain esterified compounds, consisting of 8 aldehydes, 3 methyl ketones, 4 primary alcohols, 5 alkanes and 1 furan, were identified. In addition, twenty non-esterified volatile compounds, consisting of alcohols, aldehydes and acids, were also identified as major non-esterified components. Furanoid compounds of 18 carbon atoms formed by a different route were also identified in this study. Overall, the composition of the small fraction originated from hydroperoxide scission provides a clear idea of the complexity of the new compounds formed during thermoxidation and frying.