(2E,4Z)-Decadienal
- Formula: C10H16O
- Molecular weight: 152.2334
- IUPAC Standard InChIKey: JZQKTMZYLHNFPL-NMMTYZSQSA-N
- CAS Registry Number: 25152-83-4
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Stereoisomers:
- Other names: 2,4-Decadienal, (E,Z)-; (E,Z)-2,4-Decadienal; trans-2,cis-4-Decadienal; trans,cis-2,4-Decadienal
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-polar column, custom temperature program
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Sil 5 Cb | DB-5 | HP-5 | HP-5 MS | DB-1 |
Column length (m) | 50. | 50. | 50. | 30. | 60. |
Carrier gas | Nitrogen | Helium | Helium | Helium | N2 |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 1.20 | 0.25 | 1.05 | 0.25 | 0.25 |
Program | 40 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min) | 60 0C (2 min) 5 0C/min -> 160 0C (1 min) 10 0C/min -> 250 0C (3 min) | 40 0C (10 min) 5 0C/min -> 200 0C 15 0C/min -> 250 0C (10 min) | 40 0C (2 min) 4 0C/min -> 220 0C 20 0C/min -> 280 0C | 40C(1min) => 5C/min => 150C => 10C/min => 200C(9min) |
I | 1272. | 1293. | 1308. | 1303. | 1260. |
Reference | Collin, Nizet, et al., 2008 | Judzentiene and Budiene, 2008 | Ventanas, Estevez, et al., 2008 | Xie, Sun, et al., 2008 | Lin, Peng, et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | CP-Sil5 CB MS | Polydimethyl siloxane with 5 % Ph groups | SE-30 | DB-5 |
Column length (m) | 30. | 50. | 30. | ||
Carrier gas | Helium | H2 | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.3 | ||
Phase thickness (μm) | 0.25 | 1.2 | 0.25 | ||
Program | not specified | 36C(2min) => 20C/min => 85C => 1C/min => 145C => 3C/min => 250C(30min) | not specified | not specified | 35C (1min) => 40C/min => 60C (5min) => 4C/min => 240C |
I | 1299. | 1272. | 1291. | 1281. | 1306. |
Reference | Blank, Lin, et al., 2006 | Iraqi, Vermeulen, et al., 2005 | Pino, Marbot, et al., 2005 | Vinogradov, 2004 | Triqui and Bouchriti, 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5 | DB-5 | DB-5 | SE-54 |
Column length (m) | 30. | 30. | 30. | 30. | |
Carrier gas | Helium | He | |||
Substrate | |||||
Column diameter (mm) | 0.20 | 0.25 | 0.32 | 0.32 | |
Phase thickness (μm) | 1.0 | 0.25 | 0.25 | 0.25 | |
Program | not specified | not specified | 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 180 0C 10 0C/min -> 240 0C (10 min) | 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C | 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C |
I | 1288. | 1297. | 1292. | 1292. | 1294. |
Reference | Rapior, Breheret, et al., 2002 | Staples E.S., 2002 | Lin, Fay, et al., 2000 | Matsui, Guth, et al., 1998 | Reiners and Grosch, 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | SE-54 | Polydimethyl siloxanes | DB-5 | DB-5 |
Column length (m) | 25. | 30. | 30. | 30. | |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | |
Phase thickness (μm) | 0.25 | ||||
Program | 35C(2min) => 50C/min => 60C(2min) => 4C/min => 230C | 35C => 40C/min => 60C (1min) => 6C/min => 250C | not specified | not specified | 35C => 40C/min => 50C(2min) => 4C/min => 240C |
I | 1296. | 1290. | 1281. | 1296. | 1287. |
Reference | Zehentbauer and Grosch, 1998 | Lizárraga-Guerra, Guth, et al., 1997 | Zenkevich, 1997 | Schieberle, 1996 | Schieberle and Grosch, 1994 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Collin, Nizet, et al., 2008
Collin, S.; Nizet, S.; Muls, S.; Iraqi, R.; Bouseta, A.,
Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives,
J. Agric. Food Chem., 2008, 56, 9, 3273-3278, https://doi.org/10.1021/jf073488x
. [all data]
Judzentiene and Budiene, 2008
Judzentiene, A.; Budiene, J.,
Volatile constituents from aerial parts and roots of Cichorium intybis L. (chicory) grown in Lithuania,
Chemija, 2008, 19, 2, 25-28. [all data]
Ventanas, Estevez, et al., 2008
Ventanas, S.; Estevez, M.; Andres, A.I.; Ruiz, J.,
Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DED,
Meat Sci., 2008, 79, 1, 172-180, https://doi.org/10.1016/j.meatsci.2007.08.011
. [all data]
Xie, Sun, et al., 2008
Xie, J.; Sun, B.; Zheng, F.; Wang, S.,
Volatile flavor constituents in roasted pork of mini-pig,
Food Chem., 2008, 109, 3, 506-514, https://doi.org/10.1016/j.foodchem.2007.12.074
. [all data]
Lin, Peng, et al., 2007
Lin, L.-Y.; Peng, C.-H.; Wang, H.-E.; Wu, T.-H.; Chen, C.-C.; Yu, T.-H.; Wu, C.-M.; Peng, R.Y.,
Factors affecting solid phase microextraction (SPME) to concentrate the odorants of Chinese white salted noodles for GC-MS analysis,
Flavour Fragr. J., 2007, 22, 4, 274-279, https://doi.org/10.1002/ffj.1792
. [all data]
Blank, Lin, et al., 2006
Blank, I.; Lin, J.; Leser, M.E.; Loeliger, J.,
Formation of odor-active carbonyls in self-assembly structures of phosholipids
in Foor Lipids: Chemistry, Flavor, and Texture, Shahidi, F.; Weenen, H., ed(s)., American Chemical Society, Washington, DC, 2006, 19-34. [all data]
Iraqi, Vermeulen, et al., 2005
Iraqi, R.; Vermeulen, C.; Benzekri, A.; Bouseta, A.; Collin, S.,
Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis,
J. Agric. Food Chem., 2005, 53, 4, 1179-1184, https://doi.org/10.1021/jf040349w
. [all data]
Pino, Marbot, et al., 2005
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry],
Flavour Fragr. J., 2005, 20, 98-100. [all data]
Vinogradov, 2004
Vinogradov, B.A.,
Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]
Triqui and Bouchriti, 2003
Triqui, R.; Bouchriti, N.,
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles,
J. Agric. Food Chem., 2003, 51, 26, 7540-7546, https://doi.org/10.1021/jf0348166
. [all data]
Rapior, Breheret, et al., 2002
Rapior, S.; Breheret, S.; Talou T.; Pelissier, Y.; Bessiere, J.-M.,
The anise-like odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei,
Mycologia, 2002, 94, 3, 373-376, https://doi.org/10.2307/3761770
. [all data]
Staples E.S., 2002
Staples E.S.,
The Chemistry of Black Tea Aroma, EST Internal Report, April, Electronic Sensor Technology, Newbury PAck, CA 91320, 2002, 16, retrieved from http://www.estcal.com/TechPapers/TeaSamples2.pdf. [all data]
Lin, Fay, et al., 2000
Lin, J.; Fay, L.B.; Blank, I.,
Aroma impact compounds formed in meat-like model systems containing cysteine, ribose, and phospholipids
in Frontiers of Flavour Science, Scheberle, P.; Engel, K.-H., ed(s)., Deutsche Forschungsanstalt fur Lebensmittelchemie, Garching, 2000, 498-502. [all data]
Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W.,
A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH),
Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W
. [all data]
Reiners and Grosch, 1998
Reiners, J.; Grosch, W.,
Odorants of virgin olive oils with different flavor profiles,
J. Agric. Food Chem., 1998, 46, 7, 2754-2763, https://doi.org/10.1021/jf970940b
. [all data]
Zehentbauer and Grosch, 1998
Zehentbauer, G.; Grosch, W.,
Crust aroma of baguettes. I. Key odorants of baguettes prepared in two different ways,
J. Cereal Science, 1998, 28, 1, 81-92, https://doi.org/10.1006/jcrs.1998.0184
. [all data]
Lizárraga-Guerra, Guth, et al., 1997
Lizárraga-Guerra, R.; Guth, H.; López, M.G.,
Identification of the most potent odorants in huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples,
J. Agric. Food Chem., 1997, 45, 4, 1329-1332, https://doi.org/10.1021/jf960650f
. [all data]
Zenkevich, 1997
Zenkevich, I.G.,
Analytical Parameters of Components of Essential Oils for their Chromatographic and Chromato-Spectral Identificaiton. Oxsigenated derivatives of Mono- and Sesquiterpene Hydrocarbons,
Rastit, Resursy (Rus.), 1997, 33, 1, 16-28. [all data]
Schieberle, 1996
Schieberle, P.,
Odour-active compounds in moderately roasted sesame,
Food Chem., 1996, 55, 2, 145-152, https://doi.org/10.1016/0308-8146(95)00095-X
. [all data]
Schieberle and Grosch, 1994
Schieberle, P.; Grosch, W.,
Potent odorants of rye bread crust - differences from the crumb and from wheat bread crust,
Z. Lebensm. Unters. Forsch., 1994, 198, 4, 292-296, https://doi.org/10.1007/BF01193177
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
- Customer support for NIST Standard Reference Data products.