|
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | yellow clear liquid (est) |
| Assay: | 93.00 to 100.00 sum of isomers
|
| Food Chemicals Codex Listed: | Yes |
| Specific Gravity: | 0.86600 to 0.87600 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.206 to 7.289
|
| Refractive Index: | 1.51200 to 1.51700 @ 20.00 °C.
|
| Boiling Point: | 110.00 °C. @ 7.00 mm Hg
|
| Boiling Point: | 140.00 °C. @ 760.00 mm Hg
|
| Acid Value: | 5.00 max. KOH/g
|
| Vapor Pressure: | 0.030000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 225.00 °F. TCC ( 107.22 °C. )
|
| logP (o/w): | 3.419 (est) |
| Soluble in: |
| | alcohol | | | propylene glycol | | | water, 105.7 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: fatty |
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less |
| Substantivity: > 24 hour(s) at 100.00 % |
| orange sweet fresh citrus fatty green |
| Odor Description:at 1.00 % in dipropylene glycol. orange sweet fresh citrus fatty green |
| fatty oily green chicken |
Odor Description:at 10.00 % in ethyl alcohol. Fatty, oily, green, chicken skin-like
Mosciano, Gerard P&F 17, No. 6, 41, (1992) |
| Flavor Type: fatty |
| fatty oily chicken fried rancid tallow |
Taste Description: at 10.00 ppm. Fatty, oily, chicken, fried, with a slight rancid tallow nuance
Mosciano, Gerard P&F 17, No. 6, 41, (1992) |
| Odor and/or flavor descriptions from others (if found). |
| Bedoukian Research |
| 2,4-DECADIEN-1-AL ≥90.0% (trans,trans), FCC, Kosher |
| Odor Description:Very powerful, fatty, orange-like, sweet, fresh and citrusy |
Taste Description:Fatty, oily, chicken fat, fried potatoes. Bitter orange character in high diution
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. |
| Firmenich |
| 2,4-DECADIENAL NAT min. 78%, Kosher, Halal |
Taste Description:Very powerful fatty, oily and citrus-like notes
2,4-DECADIENAL adds at higher dosages nice chicken fat and fried notes. In dilution it can be used for cucumber, melon, peach, plum, orange, tangerine and mandarin tonalities. |
Cosmetic Information:
Suppliers:
| Advanced Biotech |
| 2,4 DECADIENAL SYNTHETIC
Odor: Buttery, Fatty, Orange |
| Advanced Biotech |
| DECADIENAL 10% ETOH 2,4 NATURAL
Odor: Buttery, alcoholic |
| Advanced Biotech |
| DECADIENAL 10% IN TRIACETIN 2,4 NATURAL
Odor: Alcoholic, Buttery |
| Advanced Biotech |
| DECADIENAL 2,4 NATURAL
Odor: Buttery, Fatty, Orange |
| Advanced Biotech |
| DECADIENAL 90% 2,4 NATURAL
|
| Advanced Biotech |
| OXIDIZED OIL HIGH DIENALS NATURAL
Odor: Buttery, Fatty, Orange |
| Alfrebro |
| 2,4-DECADIENAL NATURAL 10% IN ETHANOL
Odor: Powerful, Fatty, Citrus |
| Alfrebro |
| 2,4-DECADIENAL NATURAL 10% IN MCTG
Odor: Powerful, Fatty, Citrus |
| Alfrebro |
| 2,4-DECADIENAL NATURAL 10% IN TRIACETIN
Odor: Powerful, Fatty, Citrus |
| Bedoukian Research |
| 2,4-DECADIEN-1-AL FCC, NO ANTIOXIDANT
≥95.0% (sum of isomers), Special Order Odor: Very powerful, fatty, orange-like, sweet, fresh and citrusy Flavor: Fatty, oily, chicken fat, fried potatoes. Bitter orange character in high diution 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. |
| Bedoukian Research |
| 2,4-DECADIEN-1-AL
≥90.0% (trans,trans), FCC, Kosher Odor: Very powerful, fatty, orange-like, sweet, fresh and citrusy Flavor: Fatty, oily, chicken fat, fried potatoes. Bitter orange character in high diution 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. |
| BeYonde |
| 2,4-Decadienal
|
| BOC Sciences |
| For experimental / research use only. |
| 2,4-Decadienal 95%
|
| Citrus and Allied Essences |
| trans-2, trans-4-Decadienal 10%
Odor: orange sweet fresh citrus fatty green |
| Market Report |
| DeLong Chemicals America |
| Trans,trans-2,4-Decadienal, Kosher
|
| Excellentia International |
| 2,4-Decadienal Natural
|
| Firmenich |
| 2,4-DECADIENAL NAT
min. 78%, Kosher, Halal Flavor: Very powerful fatty, oily and citrus-like notes 2,4-DECADIENAL adds at higher dosages nice chicken fat and fried notes. In dilution it can be used for cucumber, melon, peach, plum, orange, tangerine and mandarin tonalities. |
| Kun Shan P&A |
| 2,4-Decadienal
|
| Penta International |
| 2,4-DECADIENAL
|
| Phoenix Aromas & Essential Oils |
| 2,4-Decadienal Natural
|
| Reincke & Fichtner |
| 2,4-Decadienal natural
|
| Reincke & Fichtner |
| 2,4-Decadienal
|
| Tengzhou Jitian Aroma Chemiclal |
| 2,4-Decadienal
|
| Vigon International |
| DECADIENAL TRANS-2,4 NATURAL
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 38 - Irritating to skin.
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 - Wear suitable protective clothing.
|
| |
| 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. |
| 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 2,4-decadienal usage levels up to: | | | PROHIBITED: Should not be used as a fragrance ingredient.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 27.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 560 (μg/person/day) |
| Threshold of Concern: | 1800 (μg/person/day) |
| |
| 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): | 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):
|
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 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):2363-88-4 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :16899 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| deca-2,4-dienal |
| Chemidplus:0002363884 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| aldehydic |
octanal (aldehyde C-8)
FL/FR |
undecanal
FL/FR |
10- undecenal (aldehyde C-11 undecylenic)
FL/FR |
| balsamic |
guaiyl acetate
FL/FR |
| chocolate |
2,5- dimethyl pyrazine
FL/FR |
| citrus |
citrus paradisi peel extract
FL/FR |
citrus reticulata blanco var. tangerine oil
FL/FR |
4- decenal
FL/FR |
(E)-4- decenal
FL/FR |
(Z)-4- decenal
FL/FR |
mandarin oil
FL/FR |
alpha- sinensal
FL/FR |
beta- sinensal
FL/FR |
tangerine oil america
FL/FR |
tangerine oil california
FL/FR |
2- tetradecenal
FL/FR |
(E)-2- tetradecenal
FL/FR |
| earthy |
3- octanol
FL/FR |
| fatty |
2,4- decadien-1-ol
FL/FR |
decanoic acid
FL/FR |
(E)-2- decen-1-ol
FL/FR |
2- decen-1-ol
FL/FR |
3- decen-2-one
FL/FR |
(E,Z)-2,6- dodecadienal
FL/FR |
methyl 2-hexenoate
FL/FR |
6- methyl-5-hepten-2-one propylene glycol acetal
FL/FR |
(E)-2- nonenal
FL/FR |
2- nonenal
FL/FR |
(Z)-3- octen-1-ol
FL/FR |
(E)-2- octenal
FL/FR |
2- octenal
FL/FR |
(Z)- oleic acid
FL/FR |
| fermented |
methyl decanoate
FL/FR |
propyl nonanoate
FL/FR |
| floral |
citronellyl formate
FL/FR |
methoxymelonal
FL/FR |
| fruity |
iso amyl octanoate
FL/FR |
butyl isobutyrate
FL/FR |
diethyl sebacate
FL/FR |
methyl 2-methyl butyrate
FL/FR |
methyl 3-nonenoate
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
octen-1-yl cyclopentanone
FL/FR |
(Z)-3- octen-1-yl propionate
FL/FR |
propyl 2,4-decadienoate
FL/FR |
propyl isobutyrate
FL/FR |
solanone
FL/FR |
(E)-2- undecenal
FL/FR |
| green |
cilantro leaf oil
FL/FR |
heptanal (aldehyde C-7)
FL/FR |
(Z)-3- hepten-1-ol
FL/FR |
(Z)-4- heptenal
FL/FR |
2- heptyl furan
FL/FR |
hexanal (aldehyde C-6)
FL/FR |
(Z)-3- hexen-1-yl (Z)-3-hexenoate
FL/FR |
(Z)-3- hexen-1-yl acetate
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl phenyl acetate
FL/FR |
(Z)-3- hexen-1-yl pyruvate
FL/FR |
3- hexenal
FL/FR |
(Z)-3- hexenal
FL/FR |
manzanate (Givaudan)
FL/FR |
melon acetal
FL/FR |
melon nonenoate
FL/FR |
methyl heptine carbonate
FL/FR |
methyl octine carbonate
FL/FR |
(E,Z)-3,6- nonadien-1-ol
FL/FR |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
(E,Z)-2,6- nonadien-1-ol
FL/FR |
2,6- nonadien-1-ol
FL/FR |
3,6- nonadien-1-ol
FL/FR |
3,6- nonadien-1-yl acetate
FL/FR |
(E,Z)-3,6- nonadien-1-yl acetate
FL/FR |
(E,Z)-2,6- nonadienal
FL/FR |
(E,Z)-2,6- nonadienal diethyl acetal
FL/FR |
(E)-2- nonen-1-ol
FL/FR |
(Z)-2- nonen-1-ol
FL/FR |
octanal diethyl acetal
FL/FR |
(Z)-5- octen-1-ol
FL/FR |
(E)-2- octen-1-ol
FL/FR |
2- octen-1-ol
FL/FR |
(Z)-5- octen-1-yl propionate
FL/FR |
| herbal |
(E)-2- dodecenal
FL/FR |
3- octyl acetate
FL/FR |
| melon |
melon heptenal
FL/FR |
(Z)-6- nonen-1-ol
FL/FR |
(Z)-6- nonen-1-yl acetate
FL/FR |
(Z)-6- nonenal
FL/FR |
| mushroom |
3- octen-2-ol
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
| phenolic |
2'- hydroxyacetophenone
FL/FR |
| spicy |
cinnamyl isovalerate
FL/FR |
cumin seed absolute
FL/FR |
| tropical |
hexyl 2-methyl-3-pentenoate
FL/FR |
| waxy |
3- decanone
FL/FR |
9- decenoic acid
FL/FR |
heptyl octanoate
FL/FR |
2- methyl heptanoic acid
FL/FR |
2,4- nonadien-1-ol
FL/FR |
2- nonanol
FL/FR |
(Z)-3- nonen-1-ol
FL/FR |
propyl decanoate
FL/FR |
| For Flavor |
| No flavor group found for these |
costus root absolute
FL |
costus root resinoid
FL |
3- decanone
FL/FR |
(E)-2- decen-1-ol
FL/FR |
9- decen-2-one
FL |
4- decenal
FL/FR |
2,3- epoxyoctanal
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
furfuryl hexanoate
FL |
guaiyl acetate
FL/FR |
(E,E)-2,4- heptadien-1-ol
FL |
(Z)-3- hepten-1-ol
FL/FR |
hexanal butane-2,3-diol acetal
FL |
hexyl (E)-2-hexenoate
FL |
methyl 2-hexenoate
FL/FR |
6- methyl octanal
FL |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
6- methyl-5-hepten-2-one propylene glycol acetal
FL/FR |
2,4,6- nonatrienal
FL |
2- octenal
FL/FR |
propyl decanoate
FL/FR |
propyl nonanoate
FL/FR |
2- propyl pyridine
FL |
beta- sinensal
FL/FR |
solanone
FL/FR |
2- tetradecenal
FL/FR |
|
(±)-3-( methyl thio) heptanal
FL |
| aldehydic |
| aldehydic |
octanal (aldehyde C-8)
FL/FR |
| apple |
(E,Z)-2,6- nonadien-1-ol
FL/FR |
| citrus |
cilantro leaf oil
FL/FR |
citrus paradisi peel extract
FL/FR |
citrus reticulata blanco var. tangerine oil
FL/FR |
(Z)-4- decenal
FL/FR |
mandarin oil
FL/FR |
alpha- sinensal
FL/FR |
tangerine oil america
FL/FR |
tangerine oil california
FL/FR |
| cooling |
manzanate (Givaudan)
FL/FR |
| fatty |
2,4- decadien-1-ol
FL/FR |
diacetyl trimer
FL |
(E,E)-2,4- heptadienal
FL |
2- heptyl furan
FL/FR |
methyl decanoate
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
2,4- nonadien-1-ol
FL/FR |
2,4- nonadienal
FL |
(Z)-2- nonen-1-ol
FL/FR |
2- nonenal
FL/FR |
2,4- octadien-1-ol
FL |
2- octen-1-ol
FL/FR |
(E)-2- octen-1-ol
FL/FR |
(Z)-3- octen-1-ol
FL/FR |
(E)-2- octenal
FL/FR |
(Z)- oleic acid
FL/FR |
10- undecenal (aldehyde C-11 undecylenic)
FL/FR |
| fried |
crisp enhancers
FL |
| fruity |
iso amyl octanoate
FL/FR |
butyl isobutyrate
FL/FR |
cinnamyl isovalerate
FL/FR |
citronellyl formate
FL/FR |
diethyl sebacate
FL/FR |
hexyl 2-methyl-3-pentenoate
FL/FR |
methoxymelonal
FL/FR |
methyl (E)-3-nonenoate
FL |
methyl 2-methyl butyrate
FL/FR |
methyl 3-nonenoate
FL/FR |
octen-1-yl cyclopentanone
FL/FR |
(Z)-3- octen-1-yl propionate
FL/FR |
propyl isobutyrate
FL/FR |
| green |
3- decen-2-one
FL/FR |
(E)-4- decenal
FL/FR |
dihydroxyacetophenone (mixed isomers)
FL |
(E,Z)-2,6- dodecadienal
FL/FR |
heptanal (aldehyde C-7)
FL/FR |
(E)-2- heptenal
FL |
(Z)-4- heptenal
FL/FR |
2,4- hexadienal
FL |
hexanal (aldehyde C-6)
FL/FR |
(Z)-3- hexen-1-yl (Z)-3-hexenoate
FL/FR |
(Z)-3- hexen-1-yl acetate
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl phenyl acetate
FL/FR |
(Z)-3- hexen-1-yl pyruvate
FL/FR |
3- hexenal
FL/FR |
(Z)-3- hexenal
FL/FR |
2- hexyl pyridine
FL |
melon acetal
FL/FR |
melon heptenal
FL/FR |
melon nonenoate
FL/FR |
methyl 2-undecynoate
FL |
methyl heptine carbonate
FL/FR |
methyl octine carbonate
FL/FR |
3,6- nonadien-1-ol
FL/FR |
(E,Z)-3,6- nonadien-1-ol
FL/FR |
2,6- nonadien-1-ol
FL/FR |
(E,Z)-3,6- nonadien-1-yl acetate
FL/FR |
3,6- nonadien-1-yl acetate
FL/FR |
(E,E)-2,6- nonadienal
FL |
(E,Z)-2,6- nonadienal
FL/FR |
(E,Z)-2,6- nonadienal diethyl acetal
FL/FR |
(E)-2- nonen-1-ol
FL/FR |
(Z)-6- nonen-1-yl acetate
FL/FR |
(Z)-6- nonenal
FL/FR |
(E)-2- nonenal
FL/FR |
2,4- octadienal
FL |
(E,E)-2,4- octadienal
FL |
octanal diethyl acetal
FL/FR |
(Z)-5- octen-1-ol
FL/FR |
(Z)-5- octen-1-yl propionate
FL/FR |
3- octyl acetate
FL/FR |
sorbyl acetate
FL |
| melon |
propyl 2,4-decadienoate
FL/FR |
| mushroom |
3- octen-2-ol
FL/FR |
| musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
hazelnut pyrazine
FL/FR |
3- octanol
FL/FR |
| naphthyl |
2'- hydroxyacetophenone
FL/FR |
| nutty |
3,5- diethyl-2-methyl pyrazine
FL |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
| orris |
costus root oil
FL |
| popcorn |
2- propionyl-2-thiazoline
FL |
| soapy |
decanoic acid
FL/FR |
| spicy |
cumin seed absolute
FL/FR |
| sulfurous |
1- methyl thio-2-propanone
FL |
| waxy |
2- decen-1-ol
FL/FR |
9- decenoic acid
FL/FR |
(E)-2- dodecenal
FL/FR |
heptyl octanoate
FL/FR |
2- methyl heptanoic acid
FL/FR |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
2- nonanol
FL/FR |
(Z)-3- nonen-1-ol
FL/FR |
(Z)-6- nonen-1-ol
FL/FR |
(E)-2- tetradecenal
FL/FR |
undecanal
FL/FR |
(E)-2- undecenal
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | deca-2,4-dienal | | 2,4- | decadianal natural | | 2,4- | decadien-1-al | | 2,4- | decadien-1-al FCC, no antioxidant | | 2,4- | decadienal 10% in ETOH natural | | 2,4- | decadienal nat | | 2,4- | decadienal natural | | 2,4- | decadienal synthetic |
Articles:
| PubMed:Prevalence and mechanism of polyunsaturated aldehydes production in the green tide forming macroalgal genus Ulva (Ulvales, Chlorophyta). |
| PubMed:Analysis of particle-borne odorants emitted from concentrated animal feeding operations. |
| PubMed:Methods to create thermally-oxidized lipids and comparison of analytical procedures to characterize peroxidation. |
| PubMed:A fishy odor episode in a north China reservoir: occurrence, origin, and possible odor causing compounds. |
| PubMed:Exocrine secretions of wheel bugs (Heteroptera: Reduviidae: Arilus spp.): clarification and chemistry. |
| PubMed:Metabolomic profiling of mice urine and serum associated with trans-trans 2, 4-decadienal induced lung lesions by liquid chromatography-mass spectrometry. |
| PubMed:Evaluation of the non-catalytic binding function of Ts26GST a glutathione transferase isoform of Taenia solium. |
| PubMed:Chemometric resolution approaches in characterisation of volatile constituents in Plantago ovata seeds using gas chromatography-mass spectrometry: methodology and performance assessment. |
| PubMed:The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate. |
| PubMed:Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils. |
| PubMed:Antimicrobial activity of untypical lipid compounds in the cuticular and internal lipids of four fly species. |
| PubMed:Identification of volatiles from oxidised phosphatidylcholine molecular species using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). |
| PubMed:Akt and ERK/Nrf2 activation by PUFA oxidation-derived aldehydes upregulates FABP4 expression in human macrophages. |
| PubMed:Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component. |
| PubMed:Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour. |
| PubMed:Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. |
| PubMed:Determination of compounds responsible for tempeh aroma. |
| PubMed:Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts. |
| PubMed:Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. |
| PubMed:Simulated restaurant cook exposure to emissions of PAHs, mutagenic aldehydes, and particles from frying bacon. |
| PubMed:Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression. |
| PubMed:Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. |
| PubMed:Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes. |
| PubMed:Differences in the volatile compositions of ginseng species (Panax sp.). |
| PubMed:In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. |
| PubMed:Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions. |
| PubMed:Chemical conversion of phenylethylamine into phenylacetaldehyde by carbonyl-amine reactions in model systems. |
| PubMed:Treatment with algae extracts promotes flocculation, and enhances growth and neutral lipid content in Nannochloropsis oculata--a candidate for biofuel production. |
| PubMed:Male-produced pheromone in the European woodwasp, Sirex noctilio. |
| PubMed:Nematicidal activity of (E,E)-2,4-decadienal and (E)-2-decenal from Ailanthus altissima against Meloidogyne javanica. |
| PubMed:Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. |
| PubMed:Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments. |
| PubMed:Studies on the key aroma compounds in soy milk made from three different soybean cultivars. |
| PubMed:Dynamics of dissolved and particulate polyunsaturated aldehydes in mesocosms inoculated with different densities of the diatom Skeletonema marinoi. |
| PubMed:NTP toxicity studies of toxicity studies of 2,4-decadienal (CAS No. 25152-84-5) administered by gavage to F344/N Rats and B6C3F1 mice. |
| PubMed:Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry. |
| PubMed:A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry. |
| PubMed:Asparagine decarboxylation by lipid oxidation products in model systems. |
| PubMed:Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with Silky fowl egg: comparison with hen egg. |
| PubMed:Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak. |
| PubMed:DNA damages induced by trans, trans-2,4-decadienal (tt-DDE), a component of cooking oil fume, in human bronchial epithelial cells. |
| PubMed:Differentiation of chocolates according to the cocoa's geographical origin using chemometrics. |
| PubMed:Biochemical analysis of a recombinant glutathione transferase from the cestode Echinococcus granulosus. |
| PubMed:Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis. |
| PubMed:Pulmonary changes induced by trans,trans-2,4-decadienal, a component of cooking oil fumes. |
| PubMed:Conversion of 3-aminopropionamide and 3-alkylaminopropionamides into acrylamide in model systems. |
| PubMed:Degradation of sulfide linkages between isoprenes by lipid peroxidation catalyzed by manganese peroxidase. |
| PubMed:[Ozonation of odorous organic compounds in eutrophic water]. |
| PubMed:Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry. |
| PubMed:Thermal processing of paper sludge and characterisation of its pyrolysis products. |
| PubMed:[Chemical constituents from the seed of Chimonanthus praecox extracted by supercritical carbon dioxide]. |
| PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. |
| PubMed:Proteomic analysis of proteins associated with tt-DDE induced toxicity in BEAS-2B cells. |
| PubMed:Contribution of lipid oxidation products to acrylamide formation in model systems. |
| PubMed:[Characterization of chemical components of essential oil from cupitulum of Chrysanthemum morifolium cultivated in Tongxiang city]. |
| PubMed:Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies. |
| PubMed:Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. |
| PubMed:Hydroxy radical, hexanal, and decadienal generation by autocatalysts in autoxidation of linoleate alone and with eleostearate. |
| PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. |
| PubMed:Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. |
| PubMed:Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems. |
| PubMed:trans,trans-2,4-decadienal induces mitochondrial dysfunction and oxidative stress. |
| PubMed:Comparison of odor-active compounds from six distinctly different rice flavor types. |
| PubMed:Antennal and behavioral responses of Cis boleti to fungal odor of Trametes gibbosa. |
| PubMed:Trans, trans-2,4-decadienal induced cell proliferation via p27 pathway in human bronchial epithelial cells. |
| PubMed:Covalent modification of cytochrome c exposed to trans,trans-2,4-decadienal. |
| PubMed:Re-evaluation of peroxide value as an indicator of the quality of edible oils. |
| PubMed:Inter- and intraspecific variation in defensive compounds produced by five neotropical stink bug species (Hemiptera: Pentatomidae). |
| PubMed:Odourous algal-derived alkenes: differences in stability and treatment responses in drinking water. |
| PubMed:Conversion of phenylalanine into styrene by 2,4-decadienal in model systems. |
| PubMed:Identification of volatile degradants in formulations containing sesame oil using SPME/GC/MS. |
| PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. |
| PubMed:Strecker degradation of phenylalanine initiated by 2,4-decadienal or methyl 13-oxooctadeca-9,11-dienoate in model systems. |
| PubMed:Association of cooking oil fumes exposure with lung cancer: involvement of inhibitor of apoptosis proteins in cell survival and proliferation in vitro. |
| PubMed:Chemical nature of stochastic generation of protein-based carbonyls: metal-catalyzed oxidation versus modification by products of lipid oxidation. |
| PubMed:An evaluation of the allelopathic potential of selected perennial groundcovers: foliar volatiles of catmint (Nepeta x faassenii) inhibit seedling growth. |
| PubMed:Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. |
| PubMed:A stress surveillance system based on calcium and nitric oxide in marine diatoms. |
| PubMed:Characterization of dried whey protein concentrate and isolate flavor. |
| PubMed:Genotoxicity and oxidative stress of the mutagenic compounds formed in fumes of heated soybean oil, sunflower oil and lard. |
| PubMed: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. |
| PubMed:Chemical composition of the volatile oil from Cynanchum stauntonii and its activities of anti-influenza virus. |
| PubMed:Structural characterization of an etheno-2'-deoxyguanosine adduct modified by tetrahydrofuran. |
| PubMed:Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. |
| PubMed:Exposure to 2,4-decadienal negatively impacts upon marine invertebrate larval fitness. |
| PubMed:Effects of cooking oil fumes on the genotoxicity and oxidative stress in human lung carcinoma (A-549) cells. |
| PubMed:Isolation and characterisation of a cytotoxic polyunsaturated aldehyde from the marine phytoplankter Phaeocystis pouchetii (Hariot) Lagerheim. |
| PubMed:Structural characterization of diastereoisomeric ethano adducts derived from the reaction of 2'-deoxyguanosine with trans,trans-2,4-decadienal. |
| PubMed:Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid. |
| PubMed:A new insight into the formation of odor active carbonyls by thermally-induced degradation of phospholipids in self-assembly structures. |
| PubMed:Identification and sensory evaluation of volatile compounds in oxidized porcine liver. |
| PubMed:Flavoring components of raw monsooned arabica coffee and their changes during radiation processing. |
| PubMed:Aldehydes mediate tissue factor induction: a possible mechanism linking lipid peroxidation to thrombotic events. |
| PubMed:Semiochemicals from the predatory stink bug Eocanthecona furcellata (Wolff): components of metathoracic gland, dorsal abdominal gland, and sternal gland secretions. |
| PubMed:The use of a brine shrimp (Artemia salina) bioassay to assess the toxicity of diatom extracts and short chain aldehydes. |
| PubMed:A marine diatom-derived aldehyde induces apoptosis in copepod and sea urchin embryos. |
| PubMed:Cytotoxic effects of the lipid peroxidation product 2,4-decadienal in vascular smooth muscle cells. |
| PubMed:2,4-Decadienals are produced via (R)-11-HPITE from arachidonic acid in marine green alga Ulva conglobata. |
| PubMed:Odorants generated by thermally induced degradation of phospholipids. |
| PubMed:Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanched leek (Allium ampeloprasum Var. Bulga) slices during long-term frozen storage. |
| PubMed:Modulating carbonyl cytotoxicity in intact rat hepatocytes by inhibiting carbonyl-metabolizing enzymes. I. Aliphatic alkenals. |
| PubMed:Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry. |
| PubMed:Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar. |
| PubMed:Differential effects of tomato (Lycopersicon esculentum mill) matrix on the volatility of important aroma compounds. |
| PubMed:Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation. |
| PubMed:Study on the mechanisms of the antibacterial action of some plant alpha,beta-unsaturated aldehydes. |
| PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. |
| PubMed:Inhibition of embryonic development and fertilization in broadcast spawning marine invertebrates by water soluble diatom extracts and the diatom toxin 2-trans,4-trans decadienal. |
| PubMed:Unsaturated fatty acids and their oxidation products stimulate CD36 gene expression in human macrophages. |
| PubMed:Phospholipase A2 activity triggers the wound-activated chemical defense in the diatom Thalassiosira rotula. |
| PubMed:4,5-Epoxy-2(E)-decenal-induced formation of 1,N(6)-etheno-2'-deoxyadenosine and 1,N(2)-etheno-2'-deoxyguanosine adducts. |
| PubMed:Volatile flavor components of stored nonfat dry milk. |
| PubMed:1,N6-etheno-2'-deoxyadenosine adducts from trans, trans-2,4-decadienal and trans-2-octenal. |
| PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. |
| PubMed:Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis. |
| PubMed:Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay. |
| PubMed:2,4-Decadienal downregulates TNF-alpha gene expression in THP-1 human macrophages. |
| PubMed:Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal. |
| PubMed:Aldehydic lipid peroxidation products derived from linoleic acid. |
| PubMed:In vitro antibacterial activity of some aliphatic aldehydes from Olea europaea L. |
| PubMed:Characterization of the glutathione binding site of aldose reductase. |
| PubMed:Mutagenicity and identification of mutagenic compounds of fumes obtained from heating peanut oil. |
| PubMed:Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein. |
| PubMed:Formation of Pentylpyridines in an Oil Medium. |
| PubMed:trans,trans-2,4-decadienal-induced 1,N(2)-etheno-2'-deoxyguanosine adduct formation. |
| PubMed:Novel 1,N(6)-etheno-2'-deoxyadenosine adducts from lipid peroxidation products. |
| PubMed:Volatile compounds from potato-like model systems. |
| PubMed:Kinetic and structural characterization of the glutathione-binding site of aldose reductase. |
| PubMed:Identification of Toxic 2,4-Decadienal in Oxidized, Low-Density Lipoprotein by Solid-Phase Microextraction. |
| PubMed:Purine DNA adducts of 4,5-dioxovaleric acid and 2,4-decadienal. |
| PubMed:Identification of potent odorants in Japanese green tea (Sen-cha). |
| PubMed:Identification of character impact odorants of different soybean lecithins. |
| PubMed:Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 1. Aldehydes. |
| PubMed:Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes. |
| PubMed:Volatile flavor components of rice cakes. |
| PubMed:Identification and quantitation of volatile compounds in two heated model compounds, trilinolein and linoleic acid esterified propoxylated glycerol. |
| PubMed:Hepatic production of apolar aldehydes in rats with carbon tetrachloride-induced cirrhosis. |
| PubMed:Simvastatin decreases aldehyde production derived from lipoprotein oxidation. |
| PubMed:Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. |
| PubMed:Formation of 1,N6-etheno-2'-deoxyadenosine adducts by trans,trans-2, 4-Decadienal. |
| PubMed:Oxidized lipoproteins including HDL and their lipid peroxidation products inhibit TNF-alpha secretion by THP-1 human macrophages. |
| PubMed:trans,trans-2,4-decadienal: cytotoxicity and effect on glutathione level in human erythroleukemia (HEL) cells. |
| PubMed:Biochemical analysis of recombinant glutathione S-transferase of Fasciola hepatica. |
| PubMed:Multiple lipid oxidation products in low density lipoproteins induce interleukin-1 beta release from human blood mononuclear cells. |
| PubMed:Oxodiene formation during the Vicia sativa lipoxygenase-catalyzed reaction: occurrence of dioxygenase and fatty acid lyase activities associated in a single protein. |
| PubMed:Formation of fluorescent substances from degradation products of methyl linoleate hydroperoxides with amino compound. |
| PubMed:Characterization of fluorescent products from reaction of methyl linoleate hydroperoxides with adenine in the presence of Fe2+ and ascorbic acid. |
| PubMed:Antimutagenic effect of volatile decomposition products from thermally oxidized linoleate. |
| PubMed:Cytotoxicities of a linoleic acid hydroperoxide and its related aliphatic aldehydes toward cultured human umbilical vein endothelial cells. |
| PubMed:Lethal effects of a linoleic acid hydroperoxide and its autoxidation products, unsaturated aliphatic aldehydes, on human diploid fibroblasts. |
| PubMed:[Co-oxydation of linoleic acid to volatile compounds by lipoxygenase isoenzymes from soya beans (author's transl)]. |
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3D/inchi